Oral Allergy Syndrome Friendly Cassava Crust Pizza with Pumpkin Sauce

Total time55 min

Prep time25 min

Cook time30 min

Oral Allergy Syndrome Friendly Cassava Crust Pizza with Pumpkin Sauce

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Ingredients

4 servings

For the crust

1 cup cassava flour
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
½ small red onion, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red onion, tap it and change its rating to Red.
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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