• 1 cup organic cassava flour
  • ½ cup + some more water
  • salt, pepper, garlic powder to taste
  • a few sprigs of fresh rosemary
  • oil
  • optional: Sliced tomatoes, Fresh Basil, Buffalo mozzarella

Cooking Instructions

  1. Preheat oven to 350F.
  2. Put cassava, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, fresh rosemary into cuisinart.  Add 1/2 cup water and blend.  Add more water until the dough has dry consistency. Taste it, add more salt/pepper as desired.
  3. Remove from the cuisinart, and place on a cassava floured cutting board.
  4. Roll out until it is approx 1/4 inch thick.
  5. Put parchment paper onto a cookie sheet.
  6. Drizzle oil onto parchment paper, and then place cassava onto the parchment paper and bake for approximately 15-20 minutes. Drizzle some more oil on the top of the flatbread.
  7. Sprinkle kosher salt if desired, add tomatoes, mozzarella, rosemary and bake an additional 10 minutes, or until it is cooked to desired consistency.
  8. Put any unused flats into an airtight container.