Parchment paper (for rolling dough)
Yucca root (cooked), 2-3 med-large
Avocado or coconut oil, 3 tablespoons
Sea salt, pinch
Dried basil and/or oregano, two pinches
Cold water( optional if dough is too dry)
Peel and cut your Yucca root into large uniform chunks. Yucca has an extra tough non-edible, string-like centre of an identifiably darker colour. It is optional to remove prior to cooking with a knife by quartering and then shaving off the centre. If you have trouble getting this out with a knife, just remove the hard bit with your fingers after they have cooked. It just pulls out after that.
Yucca must be properly cooked prior to consumption as it does contain traces of cyanide. However, don’t be a wuss; it’s totally safe after you cook it. Place yucca in a large pot over high heat from a cold water start. Bring to a boil and reduce to low-med heat and cook at a high simmer for more 20 minutes.
Don’t overcook! After 20 minutes, test with a fork. When the fork pokes through, they're ready. Remove from heat and drain.
Place yucca, oil and a little salt and dried basil/oregano in a food processor and zip it into dough. ONLY FILL FOOD PROCESSOR HALFWAY FULL; it forms a very sticky dough which can be a bit too hard on the motor. If the dough appears dry, it may need a couple shots of cold water.
Be careful because the dough will form a clump and throw the processor off balance. Be sure to hold it still so it doesn't fly off the counter. (If you don’t have a food processor, you can still achieve a completely luxurious dough by pressing and combining with a large fork)
Once you have a dough, form a rough ball in your hand (it’s very sticky) and roll it out to the size of your pizza pan between two sheets of parchment paper. Remove the top sheet of parchment and place your pan underneath the dough. Don’t forget to eat the dough that’s stuck to your fingers for a quick professional taste test.
With a paring knife or back of a butter knife, trim off any unwanted dough to create the symmetrical shape you’re after. Pre-cook your dough in the oven at 350 degrees for approximately 10 minutes. When the dough appears to become stiff and/or puffy, remove from the oven and allow it to cool slightly before flipping it over on the pan to add your toppings to what was previously the bottom side.
Create your pizza and finish it off in the oven to cook your ingredients and achieve a nice golden-brown crust (7-10 minutes). The centre of the crust cooks the slowest, and may require a quick check to determine a little more cook time. I chose a hazelnut sour cream base, Kalamata olives, salted kale chips and a balsamic reduction.
Hazelnut Sour Cream:
Raw hazelnuts, (soaked 8 hours and rinsed) 150 grams
Olive oil, ½ cup (to start with)
Lemon juice, 2 Tablespoons
Apple cider vinegar, 1 Tablespoon
Dijon mustard, 1 heaping teaspoon
Cold water, 1 - 2 Tablespoons for consistency
Salt and pepper, to taste
Place ingredients in food processor and blend prior to adding water. Evaluate and taste before alternating between water and more olive oil to get perfect creamy consistency.
I’d love to see how yours turns out. Mention me on Instagram @thesensitivevegan
The Sensitive Vegan is a Powell River-based health and wellness blogger and internet chef who creates recipes consistent with an anti-inflammatory vegan diet. Follow on Instagram @thesensitivevegan or subscribe on YouTube.