PIZZASALAD

Invite the girls over and make this recipe! I’ve been making this since the beginning of quarantine and it’s become a staple. The crust is made with Cassava flour which is a grain-free, whole food based flour. It’s awesome because it mimics gluten so the crust fluffs up. It’s made by dehydrating and then grounding the cassava root. After the crust has cooked and cooled you literally just top the crust with your favorite salad dressing, salad combo, crushed red pepper and serve. Everyone in the house loves it. Enjoy!

Cassava Pizza Crust Ingredients 

• ½ cup warm water

• 1 packet (2 ¼ teaspoons) active dry yeast (I like Red Star Brand)

• 1 tablespoon honey 

• 1 cup Otto's Naturals - Cassava flour

• 5 tablespoons arrowroot flour

• 1 tablespoon coconut flour

• 1 teaspoon salt

• 1 egg white

• ¼ cup olive oil (I’ve been using Wonder Valley but anything will do)

Instructions  

1. Prepare yeast mix: In a small bowl, add warm water and honey. Mix to dissolve.  Sprinkle yeast in.  Mix to dissolve.  Set aside for 5-10 minutes to activate.  It will get foamy on top, if it doesn't yeast may be bad.

2. Mix dry ingredients in large mixing bowl to combine.

3. Lightly whisk egg white and olive oil together in a small bowl.

4. Add egg mixture and activated yeast to the dry ingredients.

5. Mix to form a dough ball. Transfer ball to an oiled bowl, cover with dish towel and let rise for 1 hour. It will not double in size, but it will rise a little.

6. Once dough has risen, preheat oven to 550. Preheat pizza stone or baking sheet.

7. Place the dough on parchment paper and roll dough with your hands by pushing down (on top of parchment, so it doesn't stick) and roll with rolling pin. Flatten your pizza about 1/8-1/4 inch thin. Roll the crust thick or thin (to your liking) by shaping with your fingers and rolling the edges. Use extra cassava flour if dough is sticking.

8. Lift the whole piece of parchment paper with pizza on top and transfer to the preheated baking sheet.

9. Bake in the oven for 8-12 minutes until dough is firm and slightly golden, pulling out halfway and removing parchment paper. For a crispier golden crust, allow a few more minutes.

Recipe Notes:

Serves: 4

Prep time (includes rise time): 1 hr 15 mins
Cook time: 8-12 mins
Total Time: 1 hr 25 Minutes

LAUREN'S 160-CALORIE PIZZA

Crush your cravings with my 160-calorie, ultra-thin pizza using my absolute favorite lavash! Not only is it delicious, but it can be topped with tons of veggies and get this... you can eat the entire square (1 lavash: 120 cals, 3 g. fat, 10g. protein + cheese and marinara). 

I haven't met a human that hasn't loved this recipe, and it's a breeze to make.  My girlfriend MJ introduced me to lavash as a pizza crust, but I didn't find a Studio LB worthy lavash until I discovered Joseph's.  Enjoy!

*As a test, Katie and I enjoyed this pizza four times in one week and did have a bit of bloat (could be fiber-related) so I wouldn't recommend eating it more than twice a week.  

Ingredients
1 lavash per person
olive oil
1 tbsp Marinara or pizza sauce
1 tbsp of mozzarella or shredded cheese of choice

Instructions
1. Line baking sheet with foil.  
2. LIGHTLY brush or spray lavash with a tiny bit of olive oil (too much will make it soggy).  Sometimes I brush the foil and then allow the lavash to absorb it on both sides.  
3. Top with marinara (too much will make it soggy) and mozzarella.
4. Bake at 425 for 4-5 minutes or until crust is golden brown.  Watch it ...these cook very fast, and if you allow it to cook one minute too long it will burn.  

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Any products which have been gifted or LB for review is noted with an i/k (in kind) at the bottom of the post and are only posted if a good fit for the LB brand. Any sponsored giveaways or posts will be noted.