Mix ground flaxseed with warm water and let it sit for 5 minutes before adding to the dough—this creates a binding gel that replaces eggs and improves crust structure.

Cassava flour absorbs more liquid than wheat flour, so add warm water gradually and adjust consistency until the dough feels tacky but not sticky—aim for a slightly wetter dough than traditional pizza.

Bake the crust alone for 8-10 minutes at 425°F before adding toppings to prevent a soggy center while achieving those coveted crispy edges.

Cassava dough is delicate and prone to sticking; place it on parchment paper and gently stretch it rather than kneading aggressively to maintain its chewy texture.

Allow the mixed dough to rest for 10-15 minutes before stretching—this gives the cassava flour time to fully hydrate and makes the dough easier to handle and shape.