Preheat the oven to 425F. Set the baking tray or pizza stone in the oven while preheating (just by itself, not with the dough or the parchment paper). This helps set the baking tray to the right temperature.
Before you start cooking, make sure you have the following ingredients ready: *3/4 cup cassava flour (be sure to fluff cassava flour before measuring) *1/2 cup arrowroot flour *1 tsp sea salt *1/2 tsp onion powder *1/2 tsp garlic powder *1 egg at room temperature (beaten) *1/4 cup olive oil (plus more for oiling dough) *1/2 cup warm water
Add salt, garlic and onion powder to cassava and arrow root flour and mix.
Add beaten egg, oil to water and mix well. Add wet ingredients to dry mix. Mix well with your hand to get a nice, even consistency (like very wet play dough), with no lumps. Let the dough rest for 5 minutes
Divide dough into two portions.
Flatten the dough to an 8-inch circle (you can fold in the edges if you like it better that way) on a parchment paper.
Once the oven is preheated and dough is ready, set the parchment paper with dough on the baking tray or pizza stone and cook for 12-15 minutes (until just starting to turn golden brown).
Veggie Pizza
While the dough is cooking, get the sauce, cheese and toppings ready.
Once dough is just beginning to turn golden brown, remove from oven and immediately spread sauce on the crust. Add cheese and toppings. Work quickly on this step. Once all toppings are added, return pizza to oven and let it cook for 3 to 5 minutes or until cheese is melted. For browned/crispy cheese, I turn the oven to low broil and cook for 2-3 minutes. Sprinkle some crushed red pepper and enjoy your fresh, hot pizza.
Notes
Great by itself as a snack or meal.*Use organic ingredients wherever possible