Pizza
•Crispy Skillet Cassava Margherita
Total Time
45 min
Servings
2 people
Level
medium
Rating
(1)
Crispy Skillet Cassava Margherita
This gluten-free twist on a classic pizza uses a crust made from freshly grated cassava root that becomes wonderfully crispy when cooked in a skillet. Topped with traditional tomato sauce, melting mozzarella, and fresh basil, it bridges the gap between tropical ingredients and beloved Italian flavors.
Ingredients
1 lb fresh cassava (yuca), peeled and grated
1 large egg
1 tbsp olive oil (plus extra for the pan)
0.5 tsp salt
0.5 tsp garlic powder
0.5 cup pizza sauce or marinara
6 oz fresh mozzarella cheese, sliced or torn
Fresh basil leaves for garnish
Instructions
- 1
Place the peeled and grated cassava in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible.
- 2
In a mixing bowl, combine the squeezed cassava, egg, 1 tablespoon of olive oil, salt, and garlic powder. Mix until well combined.
- 3
Heat a lightly oiled 10-inch non-stick skillet over medium heat.
- 4
Add the cassava mixture to the skillet, pressing it down firmly with a spatula to form an even, flat crust that covers the bottom of the pan.
- 5
Cook for about 8-10 minutes, or until the bottom is golden brown and the crust holds together.
- 6
Carefully flip the crust over. Reduce the heat to medium-low.
- 7
Immediately spread the pizza sauce over the cooked side of the crust, leaving a small border.
- 8
Top with the fresh mozzarella cheese.
- 9
Cover the skillet with a lid and cook for another 5-8 minutes, until the bottom is crispy and the cheese has melted.
- 10
Remove from heat, transfer to a cutting board, garnish with fresh basil leaves, and slice to serve.
