Hands up if you LOVE pizza too...
Me! I do, I do, I do...
In our household we've been opting out from using grains and glutens as much as we can, especially wheat flour and so when we came across Cassava Flour we thought we would try it in our pizza dough and I'm glad to report that it worked - in fact we love it...
If you're unsure of what cassava flour is, let me explain;
It comes from the root vegetable, cassava and is commonly found in South America. It has a very neutral flavour with a slight hint of nuttiness. The vegetable is ground until a very fine powder is created and in South America it is used in many dishes including sweet dishes. It is grain free and gluten free and is high in carbohydrates.
The dough is quick and easy to make and makes perfect thin crust pizza dough - in-fact the dough is the same as our recipe for 'Cassava Tortillas'
You'll find that the un-cooked dough is more crumblier than regular pizza dough, however when it's baked it holds it's shape perfectly.
Obviously with pizza you can add any topping of your choice, but I must say the toppings we've used in this recipe is delicious. It's light, refreshing and bursting with flavour. The fennel gives a nice fresh kick and the hummus is AMAZING! We use our homemade Zingy Hummus and the lemon juice in it adds another level of flavour to the pizza...
This pizza is easily adaptable to be vegan friendly by swapping the mozzarella for a vegan mozzarella.
FIESTA! For your taste buds.
Happy Cooking!
Our Food Fiesta Team
INGREDIENTS FOR THE DOUGH
makes 10 inch pizza
3x cups of cassava flour
3/4 cup of olive oil
1 1/2 cup of warm water
pinch of salt
pinch of pepper
PIZZA TOPPINGS
2 tbsp of tomato passata
1 cup of hummus ( we use homemade, but shop bought is fine click for recipe )
1x small courgette ( zucchini )
1x small red onion
1 1/2 tsp crushed fennel seeds
pinch of sea salt
pinch black pepper
1x 2 inch sprig of fresh lemon thyme ( tear off the leaves )
1 tsp garlic powder
1 tsp dried oregano
100g of grated mozzarella
METHOD
Pre heat oven to 210 C / 410 F
In a large bowl add all of the dry ingredients and mix.
On a clean surface add a sprinkling of the cassava flour. This is for kneading your dough.
Add all of the wet ingredients to the dry ingredients are mix together with your hands.. Once combined transfer the mixture to the dusted surface and knead until all the mixture is well combined.
The dough is slightly more crumbly than regular dough, but you can always add a little more oil.
Turn out on to a lightly floured surface and knead slightly. Using your hands press out the dough to roughly the size of your pizza tray or dish.
Transfer to the tray and work the dough to the edges.
Chop the courgettes into approx 1/2 cm thick circles.
Peal and finely dice the red onion.
Cover the dough with the passata, leaving roughly a 1 cm gap from the edge.
Sprinkle all of the dried herbs and seasoning equally over the passat.
Sprinkle the base with the finely diced onion.
Sprinkle the cheese evenly over the top and then arrange the sliced courgettes over the top.
Now dollop spoonfulls of the hummus all around the pizza top.
Sprinkle with the fresh lemon thyme and place in the oven on the top shelf and cook for approx 20-25 minutes.
Serve and enjoy.
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