Paleo Cassava Flour Flatbread
Are you familiar with cassava flour? This grain-free flour offers similar baking properties to wheat flour.
This paleo-friendly flatbread uses a yeast-leavened crust, for a tender and crispy-around-the-edges result.
If baking with yeast seems intimidating, don’t worry! This recipe is fast and simple.
The savory flatbread toppings include arugula, onions and anchovies. Feel free to tweak the toppings as you desire. You could even use this as a pizza crust, and top with tomato sauce and your choice of cheese.
This recipe was created by Thrive Market’s recipe developer Angela Gaines, and is shared with permission.
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- 1 tablespoon honey
- ¼ cup warm water
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 cups Otto’s Naturals Cassava Flour, available here
- 1 teaspoon salt
- 3 eggs, room temperature
- ¼ cup extra virgin olive oil
- Grease a sheet tray with cooking spray. In a small bowl, whisk honey and warm (not hot) water. Sprinkle yeast over the top and gently stir. Let sit until foamy, about 5 to 10 minutes.
- Whisk cassava flour and salt in a large bowl; set aside. In a small bowl, whisk eggs and oil. Gently stir in yeast mixture and use your hands to mix until fully combined. If dough is too dry, add another ¼ cup water. Place a piece of parchment paper on a work surface and flatten dough to a disc.
- Roll out dough to fit the baking sheet. If dough cracks, push it back together with your fingertips. Transfer to the greased sheet tray while you prepare the toppings. Preheat oven to 450°F
- Add 3 tablespoons ghee to a large skillet over medium heat. When hot, add onions and sauté for 25 to 30 minutes, until caramelized; remove from heat.
- Drain sardines and roughly mash with a fork. Brush pizza dough with 1 tablespoon oil; scatter onions over the dough, then arrange the mashed sardines over the onions. Sprinkle with salt and pepper.
- Bake for 20 to 25 minutes. Remove from oven and sprinkle with arugula, lemon zest and juice, the remaining 1 tablespoon oil, salt, and pepper.