2 cups of Otto's Cassava Flour (fluff with a whisk before measuring)
1/4 cup olive oil or butter
3 eggs, preferably room temp
1/4 cup very warm water + 1/2 cup warm water, divided
1 tbsp maple syrup or honey
1 packet of active dry yeast (I recommend Red Star brand)
1 tsp salt
Preheat oven to 500. In a bowl, dissolve the maple syrup or honey into 1/4 cup very warm water. The goal is for the water to still be warm, but not hot, to the touch after the sweetener has been dissolved. Start with quite warm, even hot water since your sweetener will cool it down. Maple syrup will bring down the water temperature more than honey since it's usually kept in the fridge. When your temperature is just right, sprinkle yeast on top and mix in. Allow to sit until it gets nice and frothy on top and doubles in size. This can take 5-20 minutes depending on the yeast batch. Warm water will make it develop much, much faster, but HOT water will kill it so make sure you've hit that sweet spot before adding your yeast.
While that is "proofing" combine your cassava flour and salt in your mixing bowl
In a separate bowl, whisk your eggs and olive oil together with a fork. If using butter, you can cut that into the dry ingredients instead.
When your yeast is ready add it, the egg mixture, and the divided 1/2 cup of water all to the dry ingredients and mix well. Let stand 5 minutes to firm up a bit. You will end up with something between a batter and a dough.
Place a piece of parchment paper down on a baking stone or sheet and flour generously. Spoon dough onto parchment, dust top with a bit more flour and then shape with your fingertips/hands into your favorite pizza shape.
Dust with a little more flour and then fold over edge or build up with your fingers to create a lip to keep sauces/toppings in place while baking. Add your favorite sauce & toppings. For an optional step, spray edge with avocado oil to give it a nice golden brown color!
Bake for 15-35 mins until outer edge & bottom crust are golden brown. Keep in mind that bake times will vary depending on how thick you’ve decided to keep your crust.
Remove from oven and let it set for around 5-7 minutes before slicing!