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Cassava Flour Flatbreads with Zucchini, Prosciutto and Pesto

Thee cassava flour flatbreads are a great way to create a quick grain-free, gluten-free pizza crust on the stovetop. You can also bake these in the oven at 450 degrees F for 10 minutes. I found they got crispier in the pan. The reason I like them for flatbreads is because the sauce tends to soak into the base when you bake them together. Especially when it’s warm out, this makes a perfect quick dinner (15 minutes!) 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

For the pizza:

  • 1/2 cup basil pesto
  • 1 small zucchini thinly sliced with a vegetable peeler
  • 10 slices prosciutto
  • 1/2 cup nut-based ricotta
  • 1/4 cup fresh basil leaves

Instructions

  • In a medium mixing bowl, whisk together the cassava flour, cream of tartar, baking soda and salt with a fork until combined. Drizzle in 2 tablespoons of olive oil and continue to mix until small clumps form.
  • Stream in the warm water while mixing with a spoon until the dough holds together. You might need more or less depending. Roll into a ball and let the dough in the bowl sit for 10 minutes to hydrate.
  • Meanwhile, preheat a skillet over medium heat.
  • Split the dough ball into two portions. Place the first half between two pieces of parchment paper and roll out until your desired thickness—roughly the circumference of your skillet.
  • Grease the skillet lightly with olive oil, then carefully transfer the flatbread to the pan using the parchment paper to shimmy it (or flip) directly onto the surface. If it breaks at all, don’t freak out, use your fingers to patch and press back together. You’ll hardly notice when you flip it.
  • Cook the flatbread until lightly browned and crispy on both sides, about 2 minutes per side. While the first flatbread is cooking, roll out the second and then repeat the cooking process.
  • On a work surface, divide the pesto between the two flatbreads and use the back of a spoon to coat it evenly. Arrange the zucchini slices on top, followed by the prosciutto. Dot with the ricotta and garnish with basil leaves and a sprinkle of salt. Cut into slices and serve immediately.

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