Grilled Cassava Flour Pizza Crust

Preheat grill for medium heat and lightly grease the grate.

Mix water coconut sugar and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam about 5 minutes. Add avocado oil salt and Italian seasoning; stir well.

Combine cassava flour arrowroot powder and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed 1 tablespoon at a time until a dough forms.

Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill greased-size down. Cook until golden brown about 7 minutes.