Low Iodine Cassava Crust Pizza with Pumpkin Sauce
Total time55 min
Prep time25 min
Cook time30 min
4.8(10)
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Learn more →Ingredients
4 servings
For the crust
- 1 cup cassava flour
- ¼ cup tapioca starch
- 2 tbsp arrowroot starch
- ½ tsp salt
- ½ tsp dried oregano
- ¼ cup coconut oil, melted and cooled
- ½ cup warm water
- 1 tbsp apple cider vinegar
For the sauce
- ½ cup pumpkin purée
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
For the toppings
- 1 medium zucchini, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- ½ small red onion, thinly sliced
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the cassava flour, tapioca starch, arrowroot starch, salt, and dried oregano. Add the melted coconut oil, warm water, and apple cider vinegar, then stir until a soft, pliable dough forms — it should hold together without crumbling and feel slightly tacky but not sticky.
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