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.

Ingredients:

• 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

Directions:

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.

Chocolate Pie

Photo: Paleo Magazine

Paleo Magazine's, Oct/Nov 2013 issue gives us this amazing chocolate pie with a raw graham cracker-like crust.  It is so easy to make and so delicious you'll be proud to serve it to guests.  It offers a perfect ending to any meal.

Crust Ingredients:

• 1 cup walnut halves and pieces
• 1/4 cup soft, pitted Medjool dates
• 1 teaspoon ground cinnamon
• pinch of sea salt

Filling Ingredients:

• 1 cup coconut cream*
• 1/2 cup soft, pitted Medjool dates
• 3 oz dark chocolate, melted
• 1/4 cup coconut oil, melted
• 2 tsp vanilla extract

* use the cream at the top of a can of separated full-fat coconut milk that has been refrigerated over night or "Let's Do...Organic" brand organic coconut cream.

Directions:

1. To make the crust, in a food processor with an "S" blade purée all crust ingredients for about 20 seconds or until very fine.
2. Transfer the crust mixture to a glass pie dish and press it across the bottom and halfway up the sides.
3. Rinse the food processor.
4. In a small saucepan heat the coconut cream just slightly.
5. In the food processor add the heated coconut cream to the remaining filling ingredients and purée for 1 minute or until the filling is dark and completely smooth.
6. Pour the filling over the crust and chill to set.
7. Store the pie at room temperature.