Today I have no recipe. I made pizza tonight for dinner following a pizza crust recipe I came across lately using grated zucchini and cassava flour. It was OK but the dough did not have enough structure.
The success of pizza depends on the crust! When you omit grains, yeast and eggs, it is no simple feat to get the right texture - crunchy on the outside with a doughy but slightly elastic inside - reminiscent of traditional crust. I have yet to find the answer.
I lean towards using a base of cassava flour because it has a neutral taste and elasticity but it needs a protein flour to counterbalance its starchy nature.
Tonight it occurred to me to try using a mix of cassava and coconut flours and a small amount of Irish moss seaweed gel mixed with the liquids!
I will keep trying and post when I have some success!
if anyone has some great ideas, PLEASE post them in the comments!