Name: Veggie Cassava Pizza
Prep time: 30 min
Cook time: 45 min
Ingredients: 1–2 peeled yucca roots (cassava); 1 tsp salt, or to taste; 1 onion, diced; 3 cloves garlic, crushed; 2 (14.5-ounce) cans diced, unsalted tomatoes; 3 fresh basil leaves or 1 tsp dried basil; ½ tsp sea salt, or to taste; ½ Medjool date, pitted; Pinch of black pepper; 1 Yukon Gold potato, diced and boiled; 2 carrots, sliced and boiled; 1 cup water reserved from boiling potatoes and carrots; 1 cup cashews; 1 tsp sea salt; ½ tsp turmeric; Juice of 1 lime; 2 tsp apple cider vinegar; 1 tsp smoked paprika; ¼ cup nutritional yeast; 1 tsp onion powder; 3 garlic cloves; Pinch of pepper; 1 roasted sweet bell pepper, sliced into strips; 6 portobello mushrooms, sliced; 1 cup spinach, or your preferred leafy greens; Fresh herbs to taste (optional)

Recipes » Main Dish » Veggie Cassava Pizza

By Aliana Acevedo

(1)

Indulge in a new world of plant-based comfort food with our Veggie Cassava Pizza recipe. A unique twist on a classic favorite, this recipe features a gluten-free, nutrient-rich cassava crust that's hearty and delicious.

Prep: 30 mins Cook: 45 mins Yield: 4 pizzas

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Pizza Dough

1–2 peeled yucca roots (cassava)
1 tsp salt, or to taste

Tomato Sauce

1 onion, diced
3 cloves garlic, crushed
2 (14.5-ounce) cans diced, unsalted tomatoes
3 fresh basil leaves or 1 tsp dried basil
½ tsp sea salt, or to taste
½ Medjool date, pitted
Pinch of black pepper

Melted Cheese

1 Yukon Gold potato, diced and boiled
2 carrots, sliced and boiled
1 cup water reserved from boiling potatoes and carrots
1 cup cashews
1 tsp sea salt
½ tsp turmeric
Juice of 1 lime
2 tsp apple cider vinegar
1 tsp smoked paprika
¼ cup nutritional yeast
1 tsp onion powder
3 garlic cloves
Pinch of pepper

Vegetables

1 roasted sweet bell pepper, sliced into strips
6 portobello mushrooms, sliced
1 cup spinach, or your preferred leafy greens
Fresh herbs to taste (optional)

Whole Food, Plant-Based Living: Getting Started

Instructions

Pizza Dough

1. Place the yucca in a high-powered blender or food processor and process until it reaches a pureed texture.
2. Line a baking sheet with a silicone baking mat or parchment paper, and use a round mold to shape the dough. Use a spatula to spread the dough evenly to your desired thickness.
3. Bake for 40 to 50 minutes, depending on how thick the crust is.

Tomato Sauce

1. In a medium-sized saucepan, over medium heat, sauté the onion and garlic for 5 minutes, stirring frequently. Add water if needed to prevent sticking.
2. Add the tomatoes, basil, and salt, and stir. Simmer, partially covered, for 20 minutes over medium-low heat. Stir after10 minutes to prevent sticking to the bottom.
3. Turn off the heat and let it rest. Use a blender or immersion blender to puree the tomatoes to the desired texture, being careful not to overblend. Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.

Melted Cheese

1. Place all ingredients in a blender and process until creamy and smooth, resembling melted nacho cheese.
2. If you like it spicy, you can add cayenne pepper, jalapeños, red pepper, or chilies.

Pizza Assembly

1. Preheat the oven to 425 °F.
2. Spread tomato sauce evenly on top of your pre-cooked dough.
3. Add vegetables and melted cheese.
4. Bake for 10 to 15 minutes.
5. Remove from the oven, slice, and add more cheese if desired.

Cooking Tips

1. You can also prepare the dough with cooked yuca. Boil the peeled yucca for 20 minutes or until it is tender. Drain the water well and mash the yuca until you obtain a texture similar to pizza dough. Follow the rest of the steps in the recipe.