Crisp casabe rounds carry tomato sauce, chorizo, ham and melted mozzarella, with corn, olives and bell pepper scattered across the top.
Ready-made casabe turns Cassava Pizza into a quick assembly job. The thin cassava flatbread stays crisp at the edges while tomato sauce and cheese soften the center just enough to cut or pick up.
Use fully cooked chorizo and a thick tomato sauce so the short bake heats the toppings without soaking the base. The pepper is fresh bell pepper, sliced thinly so it softens alongside the cheese.
Method
Heat the oven to 400°F (200°C). Arrange the casabe rounds on two sheet pans in a single layer.
Spread 1/4 cup tomato sauce over each round, leaving a narrow edge. Divide the mozzarella, cooked chorizo, turkey ham, corn, green olives and red bell pepper among the bases.
Bake for , switching the pans halfway through, until the cheese bubbles, the cooked meat toppings reach 165°F and the edges are crisp. Cut into wedges and serve immediately.
Forkue tips
- Use cured Spanish-style chorizo or another fully cooked variety. Raw Mexican chorizo needs to be cooked separately before it goes on the pizza.
Storing and reheating
Best freshly baked. Refrigerate leftovers for up to 3 days and reheat directly on a hot sheet pan at 400°F (200°C) until the base crisps.
Kitchen gear
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Cassava Pizza: FAQ
Is casabe the same as cassava root?
No. Casabe is a cooked, dry cassava flatbread. Raw root or boiled cassava slices will not work as the same quick pizza base.
How do I prevent a soggy middle?
Use a thick sauce, drain the olives and corn well, and spread the toppings lightly so moisture can escape in the oven.
How do I store and reheat Cassava Pizza?
Best freshly baked. Refrigerate leftovers for up to 3 days and reheat directly on a hot sheet pan at 400°F (200°C) until the base crisps.
How long does Cassava Pizza take?
About 25 min in total: 15 min prep and 10 min cooking.
What do I need to make Cassava Pizza?
The key ingredients are casabe, tomato sauce, chorizo, turkey ham, corn and green olives, plus pantry basics.
Any tips for Cassava Pizza?
Use cured Spanish-style chorizo or another fully cooked variety. Raw Mexican chorizo needs to be cooked separately before it goes on the pizza.
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