Cassava pizza
Cracker-crisp cassava under chorizo, olives and molten mozzarella — Venezuela's clever pizza night.
- Total
- 35 min
- Serves
- 4
A Venezuelan shortcut with deep roots: crisp casabe (cassava flatbread) used as a ready-made pizza base, topped with tomato sauce, chorizo, turkey ham, sweetcorn, olives and bubbling mozzarella. The cassava stays cracker-crisp under the toppings. Naturally gluten-free, totally weeknight, very moreish.
Ingredients
- 6 cut thick slices Casabe
- 450g Tomato Sauce
- 225g Chorizo
- 225g Turkey Ham
- 75g Sweetcorn
- 40g Green Olives
- 55g Paprika
- 50g Mozzarella
Instructions
- Preheat the oven to 200ºC.
- Cut the bacon or chorizo into medium pieces and the paprika into strips.
- Spread a little tomato sauce and mozzarella cheese on each portion of cassava.
- Add the bacon or chorizo, corn, turkey ham, some olives and paprika.
- Bake for 7 to 10 minutes.
- Remove from the oven and enjoy.
Nutrition (per serving)
- Calories
- 550
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from goya.es. Rewritten and re-photographed by MealIdeas.
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