Wednesday, March 12, 2014

Sweet Potato Crust Pizza

Photo: Carly Johnson
 This is all that was left of the delicious pizza when mama got home! 
Photo: Carly Johnson
It even holds like a pizza!

I don't remember where I first heard about using a sweet potato for pizza crust but while I was avoiding FODMAPs and couldn't have cauliflower this seemed like a great alternative to the cauliflower crust pizza I've made in the past.  And it was!  In fact, I like this crust much better.

First, bake a large sweet potato at 350˚F for about an hour, or until soft.  Allow to cool then remove the skin.  You should have about 2 cups of flesh.

  • equal parts almond flour and sweet potato flesh
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 T combined fresh sage, thyme, rosemary, chopped
  • 1 egg
  • toppings
  • tomato sauce or try my No-Mato Sauce
  1. Preheat oven to 400˚F.
  2. Combine flour, sweet potato, baking powder, salt, spices, and egg until mixed well.
  3. Spread onto a well greased pizza pan or prepared pizza stone
  4. Bake for 20 minutes.
  5. Add sauce and toppings.
  6. Bake an additional 10 minutes.
  7. Allow to cool for 10 minutes before slicing to firm the crust for holding.
If you're feeling ambitious, try California Cavegirl Kindra's version with butternut squash, sweet potato, and spaghetti squash.

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