From the December/January 2018 issue
Makes about 30


  • 1 cup Otto’s Naturals Cassava Flour
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 7 TBSP water
  • 4 TBSP extra-virgin olive oil, divided use
  • Coarse sea salt, for sprinkling
  • 2 pints cherry tomatoes, halved or quartered
  • 1 garlic, minced or finely grated
  • 1/2 cup thinly sliced basil
  • 1 TBSP balsamic vinegar
  • 2/3 cup prepared pesto


  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. In a large bowl whisk together

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