RecetaGratis takes you to the south of America so that you know a magnificent proposal to the traditional pizza dough: the cassava dough pizza. You will not be able to detect the difference because this cassava-based pizza dough is neutral, exquisite and also perfect for people with celiac disease as it is gluten-free.
In addition, cassava benefits everyone equally thanks to its high fiber content. A delicious, nutritious and very healthy food. Moreover, this cassava dough for pizza It is much easier to prepare than any other type of dough. Let yourself be carried away by the versatility of cassava and its benefits!
6 diners 30m Main course Low difficulty Additional features: Cheap cost, Gluten-free recipe, Baked recipes, Traditional Paraguayan recipe Ingredients:
- 1 kilogram of cassava (cassava)
- 40 grams of butter
- 100 grams of white cheese (fresh cheese)
- 1 handful of oregano (to taste)
- ½ teaspoon of salt
Steps to follow to make this recipe: 1
Wash and cut the cassava in medium pieces. Meanwhile, prepare a casserole with water and wait for it to boil. When the water boils, add the yuccas.
Drain the cassava once cooked until all the water comes out.
While the yucca is still hot prepare a puree.
Trick: The consistency of the mash should be smooth but consistent.
Add to the mash cheese, butter, oregano (optional) and season to taste.
Knead the mash until achieving the consistency of a dough. The resulting pizza cassava dough should not stick excessively to your hands, nor should it crack. If it cracks you must add fat, it can be oil. If, on the other hand, it is very sticky, you should add some type of gluten-free flour: cornstarch (cornstarch), cassava / cassava / tapioca cornstarch or corn flour.
Use a previously greased mold (butter or oil), although it is preferable to use a non-stick mold. Roll out the dough cassava for pizza to cover the entire surface.
Trick: If the dough is left with very thin parts, add more by crushing with your fingers and integrating well.
Scatters on the pizza surface of cassava dough the tomato sauce you want. Bake between 170 or 200 ºC, it also depends on your oven. Wait 5 minutes, a little more or less, depending on your preference in consistency.
Trick: Longer, crispier but you should keep an eye on the cooking, otherwise the cassava pizza will burn.
The fun part is here! … the coverage. This depends exclusively on your taste, the limit will be your imagination. Personally for this occasion I chose to use: ham, mozzarrella cheese, cherry tomatoes, fresh basil, oregano and a drizzle of olive oil. After, bake again but only for a minute Y…Buon appetito!
You already saw how easy it is to prepare this cassava dough for pizza… Now to practice at home!
If you like gluten-free recipes or cassava recipes, you can leave your comments and try these cassava gnocchi for celiacs for example. Remember … The limit is the imagination!
If you liked the recipe of Cassava dough for pizzaWe suggest you enter our Pizza Recipes category.
How does cassava pizza originate?
The first pizza is said to have emerged in the city of Naples (Italy) sometime in the 17th century. Today it is one of the most famous foods in the world but the story does not stop there. Thanks to the constant cultural exchange with the so-called New World, a new type of cuisine is produced that is added to mestizo cuisine, this modality is known as fusion cuisine. Many Italian immigrants came to America, a product of the war, especially to the south of America (Paraguay, Uruguay and Argentina) where pizza finds a new ingredient that enriches it: cassava.