Vegan Tapioca Base Pizza

Pizza is an international favorite, celebrated for its timeless combination of a leavened pizza bread, sauce (usually tomato-based), cheese, and assorted toppings. While traditionally delicious, pizza often gets criticized for being high in calories, carbohydrates, sodium, and sometimes even cholesterol. However, you don’t have to forgo this favorite—there are many ways to make pizza healthier, such as this vegan tapioca base pizza with better-for-you toppings.

This vegan, gluten-free recipe offers a robust alternative that doesn’t compromise on flavor or toppings. The special spunky tomato sauce features an elaborate mix of spices, while the vegan cheese adds an extra punch of flavor.

On the Sunday before our morning group meditation, I wanted to prepare a different meal for friends. Gazing out at the beautiful garden and contemplating what to serve, I saw the tall plants and decided, “That’s it! A tapioca base pizza—a healthful alternative to white flour pizza dough!” I grabbed my hoe and dug out a few fresh, fully matured tapioca roots from my garden. My friends later remarked that in Brazil, pizza is usually a dinner affair, and I had broken tradition by serving an outstandingly healthy lunch pizza!

Tapioca pizza turned out so well that it has become a regular experiment in perfecting the freshly cooked tapioca dough base and the uniquely spiced tomato sauce. When choosing a gluten-free alternative, you can opt for either a buckwheat base or a tapioca base. Both are gluten-free and low glycemic, yet nutritionally impressive. Buckwheat is rich in protein, fiber, vitamins B and K, and minerals like potassium, magnesium, and calcium. Though often taken for granted, tapioca is a staple in Africa and Asia and provided sustenance during challenging times like the Second World War.

Ayurvedic practitioners even use tapioca leaves to brew a tea believed to benefit Alzheimer’s patients. Tapioca roots are a prime source of zinc, iron, copper, manganese, and magnesium, with potassium playing a key role in regulating blood pressure and heart rate. Low in calories and beneficial for digestion, tapioca also helps prevent blindness due to its rich Bakarotennya content. Athletes traditionally drink a tea made from boiled tapioca leaves to enhance stamina.

This vegan tapioca base pizza is a unique and delectable addition to your weekly menu. Follow the recipe below to create this delicious vegan pizza. You can also prepare your own vegan cheese for the pizza; click here for a guide.

Print Recipe

Vegan Tapioca Base Pizza

Dinner – Italian

By SS Shiva – Serves: 8

Prep Time: 50 minutes – Cooking Time: 60 minutes – Total Time: 110 minutes

Ingredients

• Spunky Pizza Sauce:
• 2 tablespoon olive oil
• 1/4 teaspoon each powder of cumin, cinnamon, ginger, turmeric (optional)
• 1/4 teaspoon freshly grated nutmeg
• 300 grams fresh tomatoes or 300 ml tomato pulp (bottle)
• 1 teaspoon dried oregano leaves
• 6 sprigs basil leaves
• 1 tablespoon coconut sugar
• 1 teaspoon salsa leaves
• 100 grams broccoli florets
• 2 medium tomatoes, cut into small cubes
• 1/2 small eggplant, cut into small cubes
• 1 teaspoon salt
• For Gluten-free Pizza Base:
• 500 grams tapioca root
• 4 tablespoon coconut oil or butter
• 1 tablespoon salt
• 1 teaspoon bicarbonate soda
• buckwheat flour (for dusting)
• Pizza toppings:
• Tomatoes, sliced (as desired)
• Handful of grated or sliced vegan cheese
• Olive oil, a few dashes to taste
• Basil leaves, added just before serving

Instructions

How to prepare spunky pizza sauce:

1

In a medium pot over medium heat, add olive oil and all spices, and sauté for 2 minutes.

2

Add tomato cubes or pulp, herbs, and coconut sugar.

3

Cook for 30 minutes over medium heat until the sauce thickens.

4

Add broccoli, cubed tomatoes, and eggplant, then simmer for 2 minutes.

5

Remove from heat and set the sauce aside.

Prepare the pizza base:

6

Peel the tapioca root and boil in water until soft.

7

Mash into a smooth paste, similar to mashed potatoes, then add salt and olive or coconut oil to taste.

8

Oil a pizza tray and sprinkle with buckwheat or any gluten-free flour to prevent sticking.

9

Spread the mashed tapioca onto the tray first by hand, then even it out with a rolling pin.

10

Place the tray in an oven preheated to 200°C/400°F and bake for 20 minutes until the base is firm.

Assemble the pizza:

11

Once the tapioca base is firm, evenly spread the prepared tomato sauce with half-cooked vegetables over the base.

12

Top with fresh sliced tomatoes and vegan cheese.

13

Return to the oven and bake for 10 minutes at 200°C/400°F.

14

Garnish with basil leaves and a dash of olive oil before serving.

Nutrition

• 350.0 Calories
• 50.0g Carbohydrates
• 0.0mg Cholesterol
• 20.0g Fat
• 5.0g Fiber
• 7.0g Protein
• 400.0mg Sodium
• 0.0g Trans fat

Notes

NOTE: Athletes traditionally drink a tea made from boiled tapioca leaves to boost stamina. Typically, 800 cc of water is reduced to 400 cc by boiling, and 200 cc of the concentrated tea is consumed twice a day.