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.

Cauliflower Crust Pizza

I tried making pizza last year with no success.  The secret?  You have to squeeze out the excess water from the cauliflower once it is cooked.  Be careful, it will be extremely hot.  I use oven mitts to protect my hands.  It may be smarter to make your cauliflower ahead of time so you have time to let it cool before you try squeezing out the water.  

Ingredients

• I head cauliflower
• 1 large egg
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• sea salt to taste
• 1 cup tomato sauce, optional (Personally, I think this pizza is delicious without sauce)
• 1 cup grated mozzarella cheese
• toppings
• fresh oregano or basil, to garnish

Directions

	1.  Line a pizza stone or baking sheet with parchment paper. 2.  Pre-heat the oven to 425˚F.
	3.  Process cauliflower a food processor until it resembles course crumbs.
	4.  Microwave or steam the riced cauliflower until soft. 5.  Place riced cauliflower in a fine cloth and squeeze out the excess water.
	6.  Place the riced cauliflower into a large mixing bowl and add the egg, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough.
	7. Place the cauliflower "dough" onto the prepared pan and pat out into a large circle, bake for 15 to 20 minutes, or until golden brown and firm.
	8. Remove from oven and top with sauce, toppings, and cheese.
	9. Return to oven and bake for 10 minutes or until the cheese is bubbling and melted. Top with fresh oregano or basil leaves and serve.