A crisp-edged, tender flatbread studded with vibrant spinach becomes the perfect canvas for marinara, dairy-free “mozz,” and your favorite veggies. Light yet hearty—ideal for solo lunches or sharing.
INGREDIENTS
Dough: cup Thrive Fields Cassava Flour (4 oz, ¼ of a 16 oz pack)
½ tsp salt
½ cup pureed spinach (blanched & squeezed dry)
1 Tbsp olive oil
3–4 Tbsp water, as needed
½ cup tomato pizza sauce
1 cup vegan mozzarella shreds (or regular)
Toppings:
sliced mushrooms, olives, cherry tomatoes
Fresh basil, to finish
DIRECTION
Make the dough
In a bowl, stir 1 cup (4 oz, ¼ pack) Thrive Field Cassava Flour and ½ tsp salt.
Mix in spinach purée, 2 Tbsp oil, and just enough water to form a soft dough.
Shape crusts
Divide into two balls. On oiled parchment, roll each into a 6–7″
circle. Par-bake
Transfer to a baking sheet, brush edges with oil. Bake at 400 °F (200 °C) for 6–8 min until set.
Top
Remove, spread each with ¼ cup sauce, sprinkle ½ cup cheese, and arrange toppings.
Finish baking
Return to oven 8–10 min until cheese melts and crust edges turn golden.
Garnish & serve
Scatter basil leaves, slice, and enjoy warm