Sweet Potato Pizza Crust

As i didn't want to make just roasted sweet potatoes, i was looking for another interesting recipe using sweet potatoes and saw this one to make a pizza crust.  

Recipe adapted from Blissfulbasil

https://www.blissfulbasil.com/sweet-potato-pizza-crust-vegan-gluten-free/

 Prep Time: 20 minutes

 Cook Time: 1 hour

 Servings: 2 medium to large crusts (approximately 4 people)

 

Ingredients:

  • 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes (about 2-3 sweet potatoes depending on the size)

  • 1 tablespoon chia seeds

  • 3 tablespoons water

  • 1 1/4 cup gluten-free flour blend

  • 1 tablespoon olive oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 1/4 teaspoons garlic powder

  • 1/2 teaspoon fine-grain sea salt

  • Pinch of chili flakes

Method:

1.  Be sure to measure out 5 1/2 cups of sweet potato cubes (i.e., don't estimate based on the number of potatoes). Steam the sweet potato cubes in a steamer or boil in a pot until fork-tender.

2.  Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.

3.  Preheat oven to 400F/ 205C.

4.  Add the sweet potatoes to a large mixing bowl and mash them.

5.  Add in the chia egg, flour, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.

6.  Line a round perforated pizza pan (i.e., vented) with parchment paper.

7.  Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.

8.  Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown. Remove from the oven and let cool slightly

9.  Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.

10.  Slice and serve immediately.

*Refrigerate leftovers* for up to 4 days.

i was surprised at how good this turned out.  the sweet potato pizza crust was very solid and didn't fall apart.  the sweet potato obviously added a sweetness to the pizza which you normally wouldN't taste unless you added some sweet toppings like pineapple.  the crust obviously can not at all replace real pizza crust but it is a good alternative for something gluten free.  i also think that it is much easier to make this dough than a cauliflower pizza dough.  if you don't mind a slight sweetness then i would try this out.

cooking, gluten freeJackie Wongsweet potato, pizza, pizza crustComment