Vegan Tapioca Base Pizza

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Pizza is an international favorite, and it 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 the flak for being high in calories, carbs, sodium, and sometimes even cholesterol. It doesn’t mean, though, that one has to give up this crowd favorite. There are plenty of ways to make pizza good for you by choosing veganiced tapioca base pizza with healthier toppings for it.

This vegan, gluten-free recipe is a great alternative that doesn’t skimp on the flavors and toppings and even makes space for cheese! The special spunky tomato sauce is unique, with an elaborate mix of spices and the vegan cheese lends an added spunky flavor to the entire pizza.

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 about the special dish to prepare for lunch, I saw tall plants all around the house. Tapioca base Pizza, what a healthy alternative to white flour for dough for pizza. That’s it! I got the hoe went into the garden, dug out a few fresh, fully ready tapioca roots, and that was it.

My friends commented 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 really 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.

You can choose between two types of pizza bases: buckwheat base and Tapioca base. Both bases are gluten-free, low glycemic while packing a punch in nutrition value. Buckwheat is considered a superfood rich in protein, fiber, and various vitamins like Vitamin 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 for lack of food.

Ayurvedic doctors and practitioners use the leaves of the tapioca plant to give tremendous benefits for Alzheimer’s patience when taken as a tea regularly. Roots are a chief source of zinc, iron, copper, manganese, magnesium for tropical dwellers. The potassium content is a critical element to regulate blood pressure and heart rate for normal cardiovascular function. The carbohydrates are low in calories, good for digestive health, prevent blindness as it’s rich in Bakarotennya. and to improves stamina for athletes drink tea of 7 leaves boiled down from in 800 cc water until 400cc and drink 200cc of the tea twice a day.

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 own vegan cheese for this recipe. To make vegan cheese for the pizza, click here.

VeganTapioca Base Pizza

Dinner Italian
By Dada Shivananada Serves: 8-9 per tray
Prep Time: 45 - 60 min Cooking Time: Sauce 30mins, Pizza 10-15 mins Total Time: 90 -105 min


  • Spunky Pizza Sauce:
  • 300 grams fresh tomatoes (cooked) or 300 ml tomato pulp (bottle)
  • 1/4 tsp each powder of cumin, cinnamon, ginger, turmeric (optional)
  • 100 grams of broccoli flowerets
  • 1/4 tsp of freshly grated nutmeg
  • 2 medium tomatoes, cut into small cubes
  • 1/2 small eggplant or aubergine cut into small cubes
  • 1 tsp dried oregano leaves
  • 6 sprigs of basil leaves
  • 1 tbsp coconut sugar
  • 1 tsp salsa leaves
  • 2 tbsp olive oil
  • 1 tsp salt
  • Items for Gluten-free Pizza Base:
  • 500 grams boiled tapioca root
  • 4 tbsp coconut oil or butter
  • 1 tbsp salt
  • 1 tsp bicarbonate soda


How to prepare spunky pizza sauce:


In a medium pot, place olive oil and all spices and saute for 2 mins.


Add tomato cubes or pulp and the rest of the ingredients (except vegetables).


Allow cooking for 30 minutes over medium heat to thicken the sauce.


Add the vegetables into the sauce and allow to simmer for 2 minutes.


Remove the pan from heat and set the sauce aside.

Prepare the pizza base.


Skin the root and boil until soft or cooked.


Mash into a smooth paste (like mash 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 out with a rolling pin.


Pre-cook for 20 mins at 200°C to produce whole firm base.


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 cheese (you can use any vegan cheese).


Bake for 10 mins again for 200°C.


When the pizza is done, garnish with basil leaves and drips of olive oil, and serve it up hot.

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