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Cassava Pesto Mini Pizzas

Guest recipe by Elisa of Happy Skin Kitchen


4-6 people

Ready in

30 mins 


15 mins





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."


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)


      • 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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