I always like to experiment with new ingredients that’s why I was so excited to play around with Tropical Sun cassava flour for the first time. In case you are not familiar cassava is a root vegetable and consequently the flour is gluten free and grain free, making it a great alternative for celiacs or if you following a paleo diet. Cassava is also a great source of calcium, phosphorous, potassium and manganese.
These mini pizzas turned out so well I will definitely making them again! The pesto goes perfectly with light “cheesy” flavour of the cassava and the mix of toppings add so much flavour and texture.
Makes between 4-6 mini pizza
For the pizza base:
3 cups of Tropical Sun Cassava Flour
1/2 cup of extra virgin olive oil
1 cup of unsweetened almond milk
2 teaspoon of baking powder
A generous pinch of sea salt
For the pesto:
1/3 cup of pine nuts
2 cups of fresh basil leaves
2 tablespoons of nutritional yeast
1 clove of garlic – crushed
The juice of 1/2 lemon
2-3 tablespoons of extra virgin olive oil
A pinch of salt to taste
About 5-6 asparagus spears – cut into pieces
1 red onion -peeled and cut into thin slices
A handful or roughly chopped sun-dried tomatoes
A sprinkle of vegan cheese (optional)
Start by making the pesto. Simply place all the ingredients into a food processor and bliss until you have a fairly creamy consistency. Add a dash of water if the pesto is too thick. Leave it onto one side while you are preparing the rest.
Preheat the oven at 180 degrees Celsius.
In a large bowl mix together the cassava flour, salt and baking soda. Add the almond milk and olive oil and start mixing first with a spoon then with your hands. Mix everything together until you have a thick and quite sticky dough. Dust your surface with some extra flour (it can be any flour, it doesn’t have to be cassava) and dust your rolling pin as well. Tear out a small ball of dough and gently stretch it out into a round shape.
Place the mini pizzas onto a large baking tray covered with parchment paper. Bak the pizza bases in the oven for about 5 minutes. Remove them form the oven and spread 1 tablespoon of the pesto onto each pizza. Add all the toppings and place them back in the oven for another 10 minutes.
Remove the pizzas from the oven and enjoy while still hot!