A Venezuelan twist on pizza — crisp cassava bread topped with tomato, mozzarella, chorizo, turkey ham, corn and olives, baked until melting.
Cassava pizza is a clever, naturally gluten-free Venezuelan snack that swaps the dough base for crisp casabe (cassava flatbread). Topped with tomato, melting mozzarella, chorizo and ham, it's a fun, fast bite that's ready in minutes.
Prep 10 min
Cook 10 min
Total 20 min
Easy
- 6 cut thick slices Casabe
- 450g Tomato Sauce
- 225g Chorizo
- 225g Turkey Ham
- 75g Sweetcorn
- 40g Green Olives
- 55g Paprika
- 50g Mozzarella
Video
Preparation
- Preheat the oven to 200°C.
- Cut the chorizo into medium pieces and the paprika into strips.
- Spread a little tomato sauce and mozzarella over each portion of cassava.
- Add the chorizo, corn, turkey ham, some olives and the paprika.
- Bake for 7 to 10 minutes.
- Remove from the oven and enjoy.
Tips from the ZestyPlate Kitchen
- Use crisp casabe as the base — it holds the toppings well without going soggy.
- Don't overload it, or the toppings will slide off the firm flatbread.
- Bake just until the cheese melts and bubbles; the base is already cooked.
- Add fresh herbs or a drizzle of oil after baking for a bright finish.
Frequently Asked Questions
A traditional flatbread made from cassava, naturally gluten-free and crisp — the perfect ready-made pizza base.
At Latin American grocers; if you can't find it, a thin crispbread or tostada makes a reasonable stand-in.
Yes — skip the chorizo and ham and pile on extra vegetables, corn and cheese.
