Pizza is love. Period. But if you are interested in a healthier lifestyle, a gluten-free diet or simply good ingredients, it's worth taking a second look, and that look should be at the pizza dough. Because while the toppings often take the spotlight, the real star of a good pizza is frequently neglected: the dough. Especially with ready-made doughs from the supermarket, the ingredient list is often longer than your shopping list, and not infrequently full of unwelcome surprises.
We show you what to look out for, what is really in many ready-made doughs and why homemade pizza dough with cassava flour is the clean (and honestly better) solution. We also introduce you to clean alternatives where you know exactly what goes into your pizza.
Ready-made pizza dough: convenient, but what's actually in it?
You know how it is: after a long day things need to go fast, so a pizza dough from the refrigerated aisle lands in the shopping cart. At home, quickly add the toppings, into the oven, done. Sounds practical, but a quick look at the back of the package often leads to a frown. Because many ready-made doughs contain:
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Preservatives so the dough is still "fresh" after two weeks
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Emulsifiers and thickeners to get the consistency and volume right
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Sugar and glucose syrup to boost flavor and browning
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Raising agents that are in part chemically synthesized
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Palm oil or hydrogenated fats that do more harm than good from a health perspective
And then there is the "gluten-free" version from the shelf next door, which often comes with an extra load of stabilizers, flavorings and fillers so that it works as a pizza dough at all.
In short: that has little to do with a simple, honest pizza anymore.
Clean eating with pizza: is that even possible?
Of course it is. Clean eating doesn't mean "only eating lettuce leaves", but making conscious choices, using unprocessed foods wherever possible and avoiding highly processed products. And yes, pizza can be clean too. The basic rule is simple: the shorter the ingredient list, the better.
Preparing a clean pizza dough is uncomplicated, and you can adapt your pizza as you like and vary it creatively. A homemade pizza dough is the perfect starting point for that. And this is where cassava flour comes in.
Cassava flour: the clean dough revolution
What is cassava anyway? Cassava is a tropical root tuber that has served as a staple food in many cultures for centuries. The cassava flour made from it is:
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naturally gluten-free
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rich in fiber
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easy to digest
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free of additives and allergens
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and at the same time neutral in taste, which makes it the ideal base for pizza
During preparation, the dough is kneaded thoroughly in a large bowl, either with a dough hook or by hand, so that the dough gets a smooth consistency. Afterwards you should let the dough rest, covered, so that it develops its optimal elasticity and texture.
The best part: you don't need emulsifiers, thickeners or a "gluten substitute". Cassava flour naturally brings a pleasant binding: the dough becomes elastic, keeps its shape and can be worked almost like classic wheat dough.
Why homemade is better (and not more complicated)
Now you might be thinking: "Making it myself sounds nice, but I don't have time for dough experiments." The good news: with the Ruut Gluten-Free Pizza Baking Mix you save yourself all the effort. You get a perfectly balanced flour mix with cassava and have a clean, natural pizza dough in 5 minutes that you can top just the way you like.
That means:
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No hidden sugar
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No chemical additives
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No gluten
Instead: an honest pizza that tastes as good as it looks and gives you a better feeling because you know what's in it.
Conclusion: you decide what goes under your pizza
If you value a diet without additives or simply want to know what you are giving your body, it's time to take the pizza dough into your own hands. With cassava flour as the base and the Ruut pizza baking mix you can do it with no stress at all and try out great recipes. Clean eating here doesn't mean doing without, but mindful enjoyment. And honestly: it tastes better too.
