Yuca Crust Pizza
Pizza Alert!!! Yuca (aka Cassava Root) is a root veggie commonly used in Puerto Rican cooking. My family loves eating it boiled, stuffing it with meat(alcapurrias), and frying it into fries. In this recipe I took frozen grated yuca from a bag, seasoned it with some pizza spices, and baked it as a pizza crust! The results were delicious! I love the crispy outside of the crust, with slight chewyness on the inside. Use any toppings you love! I’ve made this before with a pesto sauce and it is amazing. This time, I opted for a traditional red sauce and cheese! It hits everytimeee!
Recipe to make 3 Pizzas!
5 – 6 lbs Grated Yuca (I find this in the frozen section at the latin grocery)
1tsp garlic powder
1tsp dried chopped onion
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp dried basil
1 tbsp Adobo
*optional* – For added orange color use 1 tbsp prepared achiote oil (homemade)
- Remove yuca from package and squeeze out all of the water. I use a nut milk bag from because it does a better job than any other colander.
- Once all water is squeezed out, mix yuca and spices until completely combined. Divide yuca into 3 parts.
- Flatten each part out onto a parchment paper lined pizza pan. If you only want to make 1 or 2 pizzas, you can store leftover yuca in a ziploc in your fridge for 1 week, or in a freezer for up to 6 months.
- Cover each pizza crust tightly with aluminum foil. This is important so that the yuca does not dry out while baking.
- Bake at 400°F for 45 minutes.
- Remove from oven, and carefully lift the aluminum foil off of the crust. It could be steamy, so watch your hands.
- Add sauce and toppings and bake for 10 minutes (uncovered)
- Broil for up to 5 minutes so that cheese is bubbly.
- Let cool slightly and then cut into pieces!
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