Pizza is possible on a gluten-free diet thanks to cassava flour, an AP flour alternative made by grinding down the entire root of the cassava plant. This pie gets baked with caramelized onions and anchovies, then topped with peppery arugula and bright lemon juice. It’s an elegant combo that can hold its own for a dinner party, yet is simple enough to put together for any old family supper.
Yield: 4 to 6 servings
Active Time: 20 minutes
Total Time: 1 hour and 15 minutes
For the pizza dough:
1 tablespoon honey
¼ cup warm water
1 packet (2 ¼ teaspoons) active dry yeast
2 cups Otto’s Naturals Cassava Flour
1 teaspoon salt
3 eggs, room temperature
¼ cup extra virgin olive oil
For the toppings:
3 tablespoons Organic Valley Ghee, divided
2 large yellow onions, thinly sliced
2 tablespoons extra virgin olive oil, divided
1 tin Wild Planet Wild White Anchovies in Water or Wild Planet Wild White Anchovies in Extra Virgin Olive Oil
1 cup arugula
Zest and juice of 1 lemon
Make the dough:
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
Make the toppings and assemble the pizza:
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.
Recipe credit: Angela Gaines
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