Pizza is an international favorite, well-loved for its timeless combination of leavened pizza bread, sauce (usually tomato sauce), cheese, and various toppings. While it is very delicious, this culinary classic has taken flak for being high in calories, carbs, sodium, and sometimes even cholesterol. However, you don’t have to give up this favorite. There are plenty of ways to make pizza good for you by choosing a veganized tapioca base pizza with healthier toppings.
This vegan, gluten-free recipe is a great alternative that doesn’t skimp on flavor or toppings with space for cheese! The special spunky tomato sauce with its elaborate mix of spices is unique, and the vegan cheese lends an added spunky flavor.
On the Sunday before our morning group meditation session, I wanted to prepare a different meal for a group of friends. Looking out of the kitchen window into the beautiful garden, wondering what special dish to prepare for lunch, I saw tall plants all around the house and thought, “That’s it!. Tapioca base pizza, what a healthy alternative to white flour for pizza dough!” I got the hoe and w dug out a few fresh, fully ready tapioca roots from my garden, and that was it.
My friends commented that here in Brazil that we never have pizza for lunch, it’s a dinner affair. ‘You broke the rule and made us the most outstanding healthy pizza ever!” Tapioca pizza rolled out truly well, and since then, I’ve made my 11th tapioca base pizza to perfect the freshly cooked tapioca dough base and the sauce mixture with spices.
When choosing a gluten-free alternative to pizza dough, you can choose between two styles of pizza bases: a buckwheat base and a tapioca base. Both pizza bases are gluten-free and low glycemic while packing a punch in nutrition value. Buckwheat is rich in protein, fiber, vitamins like Vitamins B and K, and minerals like potassium, magnesium, and calcium. Generally, we take tapioca for granted, but the opposite is true. Tapioca is a great staple food in Africa and Asia. During the 2nd world war, Southeast Asians survived on it for years of lack of food.
Ayurvedic doctors and practitioners use the leaves of the tapioca plant to make a tea that gives tremendous benefit to Alzheimer’s patients when taken regularly. Tapioca roots are a chief source of zinc, iron, copper, manganese, and magnesium for tropical dwellers. The potassium content is critical to regulating blood pressure and heart rate for normal cardiovascular function. The carbohydrates are low in calories and good for digestive health. Tapioca also helps to prevent blindness as it’s rich in Bakarotennya. Athletes drink a tea of tapioca leaves boiled in water to improve stamina.
This vegan tapioca base pizza hits the spot and offers a uniquely delectable entree to one’s weekly menu. Follow the recipe below to make this yummy vegan pizza. You can also make your vegan cheese for this recipe. To make vegan cheese for the pizza, click here.
VeganTapioca Base Pizza
- Spunky Pizza Sauce:
- 2 tbsp olive oil
- 1/4 tsp each powder of cumin, cinnamon, ginger, turmeric (optional)
- 1/4 tsp of freshly grated nutmeg
- 300 grams fresh tomatoes or 300 ml tomato pulp (bottle)
- 1 tsp dried oregano leaves
- 6 sprigs of basil leaves
- 1 tbsp coconut sugar
- 1 tsp salsa leaves
- 100 grams of broccoli florets
- 2 medium tomatoes, cut into small cubes
- 1/2 small eggplant or aubergine, cut into small cubes
- 1 tsp salt
- For Gluten-free Pizza Base:
- 500 grams tapioca root
- 4 tbsp coconut oil or butter
- 1 tbsp salt
- 1 tsp bicarbonate soda
- Pizza toppings
- Add a few as much tomatoes, sliced
- A hand full of grated or sliced Vegan cheese
- Sprinkle over a few dashes of olive oil, to taste
- Spread over a few Basil leaves just before serving.
How to prepare spunky pizza sauce:
In a medium pot, over medium heat, place olive oil and all spices and sauté for 2 minutes.
Add tomato cubes or pulp, herbs, and coconut sugar.
Cooking for 30 minutes over medium heat to thicken the sauce.
Add the broccoli, cubed tomatoes, and eggplant into the sauce and simmer for 2 minutes.
Remove the pan from the heat and set the sauce aside.
Prepare the pizza base:
Peel the tapioca root and boil in water until soft.
Mash into a smooth paste, like mashed potatoes. Add salt and olive or coconut oil to taste.
Oil a pizza tray and sprinkle some buckwheat or any flour to prevent sticking.
Spread the mashed tapioca on the tray first with your hands and then even it out with a rolling pin.
Place the tray in an oven preheated to 200°C/400F and bake for 20 minutes till the base is firm.
Assemble the pizza:
Once the tapioca base is firm, spread the tomato paste with half-cooked vegetables evenly over the pizza base.
Top it with fresh sliced tomatoes and vegan cheese (you can use any vegan cheese).
Return to the oven and bake for 10 mins at200°C/400F.
When the pizza is done, garnish it with basil leaves and a dash of olive oil, and serve it up hot.
NOTE: Athletes drink a tea of tapioca leaves boiled in water to improve stamina. boiled down from 800 cc water until 400cc and drink 200cc of the tea twice a day. “boiled down 800 cc water until 400cc and drink 200cc of the tea twice a day.”