Do you have cassava at home and want to try something different? Your Gluten-Free Companion shows us how to make a scrumptious flourless cassava pizza. This quick, flavourful recipe doesn’t require yeast, kneading or rolling for the base. Foodies, the health conscious, and anyone following a gluten-free diet on a tight budget might just become obsessed with it. Be sure to follow and tag Your Gluten-Free Companion on Instagram and Facebook when you try it.
2 tbsp and 1 tsp salt
1 tsp Italian seasonings
1 tsp garlic powder
1 tsp onion powder
1/4 tsp chili powder
1 lg egg
2 tbsp olive oil
Set the oven to 450°C.
Peel cassava and boil with 2 tbsp salt until mostly soft.
Remove the veins from the cassava then mash. Add a bit of hot water as needed to assist in the mashing process.
Add remaining salt, Italian seasonings, garlic powder, onion powder, chilli powder, olive oil and whisked egg to the mixture stirring until completely blended.
Transfer mixture to an oiled 14″ pizza pan then oil your hands to spread the mixture across the pan.
Bake approximately 15 to 20 minutes or until the pizza base is golden brown.
Add toppings of choice and enjoy.
Special notes from Your Gluten-Free Companion
The egg is used to bind the mixture together, while the olive oil helps with moisture. To guarantee a firm pizza base, ensure the cassava mixture is not runny. Unlike traditional pizza recipes, there is no need to knead this gluten-free mixture and the base can be as thick or as thin as you desire. For a thicker base, use the full mixture otherwise 2/3 yields a thin crust.