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Alex Hilton
@alexhilton
Preheat oven to 350°F. Place the halved cherry tomatoes on a baking tray. Roast for 20 to 25 minutes. Place the potatoes in the steaming basket. Cover and steam for 15 to 20 minutes. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt to the potatoes. Knead until you get a soft, smooth dough. Steam the potatoes and carrot in a covered steaming basket set over boiling water for 15 to 20 minutes. Remove and place in a blender or food processor together with the onion powder, garlic powder, paprika, sea salt (if using), lemon juice, and water or vegetable broth. Raise the heat of the oven to 400°F/200°C. Place the dough on the prepared baking sheet and spread out evenly to about 1⁄4 inch thick. Spread the potato-cannellini bean cheese on top evenly. Arrange zucchini slices, chopped red onion, and roasted tomatoes on top. Sprinkle with a bit of dried oregano. Bake in the oven for 25 to 35 minutes. Top with basil leaves and serve immediately.
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Alex Hilton
@alexhilton
Ingredients: 1 ¼ cups halved cups cherry or plum tomatoes, any color ½ medium-sized zucchini, thinly sliced 2 tbsps finely chopped red onion ½ tsp dried oregano Potato-Cannelini bean cheese: ½ cup peeled and diced potatoes ¼ cup finely chopped carrot 3 tbsps cannellini beans 1 tsp onion powder 1 tsp garlic powder ¼ tsp paprika ¼ tsp sea salt (optional) 1 tsp freshly squeezed lemon juice 2 tbsps water or vegetable broth, more if needed Flatbread: 2 cups peeled and roughly chopped potatoes ¾ cup cassava flour ¼ cup potato starch, more if needed ½ tsp onion powder ½ tsp garlic powder ½ tsp sea salt (optional)
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