Recipe byThe ZestyPlate Kitchen
A Venezuelan take on pizza: crisp cassava bread topped with tomato, mozzarella, chorizo, turkey ham, corn and olives, baked until melting.
Cassava pizza is a smart Venezuelan snack that ditches the dough base for crisp casabe, the cassava flatbread, which makes it naturally gluten-free. Spread with tomato and melting mozzarella, then loaded with chorizo and ham, it comes together in minutes and disappears almost as fast.
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Prep 10 min
Cook 10 min
Total 20 min
Easy
Scale:
- 6 cut thick slices Casabe
- 450g Tomato Sauce
- 225g Chorizo
- 225g Turkey Ham
- 75g Sweetcorn
- 40g Green Olives
- 55g Paprika
- 50g Mozzarella
Preparation
- Heat the oven to 200°C.
- Cut the chorizo into medium pieces and slice the paprika into strips.
- Spread a little tomato sauce and some mozzarella over each piece of cassava.
- Scatter over the chorizo, corn, turkey ham, a few olives and the paprika.
- Bake for 7 to 10 minutes.
- Take out of the oven and serve.
Tips from the ZestyPlate Kitchen
- Start with crisp casabe; it carries the toppings without turning soft underneath.
- Go easy on the toppings, as a firm flatbread base will shed anything piled too high.
- The base is already cooked, so bake only long enough for the cheese to melt and bubble.
- Finish with fresh herbs or a trickle of oil once it comes out for a brighter taste.
Frequently Asked Questions
A traditional flatbread made from cassava. It is crisp and naturally gluten-free, which makes it a ready-made pizza base.
Look in Latin American grocers. If none is to hand, a thin crispbread or a tostada will do the job.
Yes. Leave out the chorizo and ham and pile on more vegetables, corn and cheese instead.
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