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Cassava Pesto Mini Pizzas

Guest recipe by Elisa of Happy Skin Kitchen

Serves

4-6 people

Ready in

30 mins 

Cooking

15 mins

Difficulty

Easy

Suitability

Vegan

Cassava Pesto Mini Pizzas

These scrumptious Cassava Pesto Mini Pizzas are a guest recipe by the wonderful Elisa of Happy Skin Kitchen, who says: 

"I always like to experiment with new ingredients and I was so excited to play around with Tropical Sun Cassava Flour for the first time. Cassava is a root vegetable and consequently the flour is gluten-free and grain-free, making it a great alternative for celiacs or those following a paleo diet. 

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 adds so much flavour and texture."

Ingredients

For the pesto:

 

  
  • 1/3 cup pine nuts
  • 2 cups fresh basil leaves
  • 2 tbsp nutritional yeast
  • 1 clove of garlic, crushed
  • The juice of 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • A pinch of salt to taste

For the pizza base:

For the toppings:

  • 5-6 asparagus spears, cut into pieces
  • 1 red onion, peeled and cut into thin slices 
  • A handful sun-dried tomatoes, chopped 
  • A sprinkle vegan cheese (optional)

      Method

      • Start by making the pesto. Place all the ingredients into a food processor and blitz until you have a fairly creamy consistency. Add a dash of water if the pesto is too thick. Leave it to one side while you are preparing the rest
      • Preheat the oven to Gas Mark 4/ 180°C/ Fan 160°C
      • In a large bowl, mix together the cassava flour, salt and baking powder. Add in the almond milk and olive oil and start mixing first with a spoon then with your hands, until it forms a thick and sticky dough
      • Dust your work surface and rolling pin with flour
      • Tear out small balls of dough and gently roll out into small discs of approximately 3 inches in diameter to form the bases
      • Place the bases onto a large baking tray covered with parchment paper
      • Bake the bases in the oven for 5 mins
      • Remove from the oven and spread 1 tbsp of the pesto onto each base
      • Finish with the toppings and place back in the oven for another 10 mins
      • Remove the pizzas from the oven and enjoy whilst hot!

      Serve With

      • Salad

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