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Vegan cassava pizza with king oyster mushrooms and thyme
Vegan cassava pizza with king oyster mushrooms and thyme: a crisp base made from cassava flour with a hearty topping of mushrooms, onions, garlic and olive oil.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 20 min
Total time: 35 min
Calories: 420 kcal per serving
Protein: 12 g
Fat: 14 g
Carbs: 65 g
Ingredients
200g cassava flour
100ml water
2 tbsp olive oil
300g king oyster mushrooms
100g onions
2 garlic cloves
1 tsp thyme
1 pinch of salt
Method
You’ll need: oven · chopping board · knife
Preheat the oven to 220 °C (200 °C fan) and mix the cassava flour with the water, olive oil and salt into a firm dough.
Roll the dough out on baking paper and pre-bake the base at 220 °C for 8–10 min so it's stable and slightly crisp.
Slice the king oyster mushrooms and finely chop the onions and garlic. Fry everything in olive oil until the mushrooms are browned and the onions are soft.
Top the pre-baked base with the mushroom mixture and sprinkle over the thyme. Bake the pizza at 220 °C for another 8–10 min, until the edge is firm.
Take the pizza out of the oven and let it rest briefly so the base is easier to cut.
Serve the cassava pizza hot, with a little extra thyme or a small drizzle of olive oil if you like.
Good to know
This pizza is simple but still special. The base turns pleasantly crisp, and the topping stays juicy and full of flavour. That's how I like easy oven dishes.
Swaps
Cassava flour → buckwheat flour (also provides fibre and some protein). King oyster mushrooms → oyster mushrooms (similarly aromatic, with fibre). Olive oil → avocado oil (heat-stable, with monounsaturated fatty acids). Thyme → rosemary (full of flavour, with aromatic plant compounds).
Allergens
The recipe is vegan and usually gluten-free, as long as the cassava flour isn't contaminated. Mushrooms and garlic don't suit every sensitive child or sensitive stomach. In pregnancy, all the ingredients are fine when thoroughly cooked.
