Yes, I realize I already have an absurd ratio of pizza-to-other recipes on this site (a quick search will yield no less than five). But today we’re mixing things up a little, with a non-conventional crust base: sweet potato!
Did any of you see the recent obituary about the oldest woman in the world? 114 years and 108 days is quite a feat. Her family members attributed her longevity to a consistent intake of sweet potatoes. Who are we to argue with that?
Now I’ll be the first to admit that cauliflower as a crust substitute is the worst thing to ever happen to modern cooking. It’s flimsy and difficult to work with and requires several rounds of cheese cloth straining. Who has time for that? Also, talk about low on the satisfaction scale. Give me more carbs, please.
What makes sweet potato work well here is that it acts as a natural binding agent and does not release excess water. I had some already roasted in my fridge so those worked perfectly.
This recipe was inspired by From My Bowl. I hope you enjoy it!
- 1 and 1/4 cup sweet potato mash, from about 1 large (you can keep the skin on if you’d like)
- 2 TBS ground flax + 6 TBS water (this will act as your “flax egg”)
- 3/4 cup whole wheat flour (feel free to sub Bob’s Red Mill Gluten-Free flour here if needed)
- 2 TBS chickpea flour, or more other flour of choice with varied results
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp each dried oregano and basil (optional)
- Preheat your oven to 375 degrees F. In a medium bowl, combine flax meal and water. Set aside.
- I f you haven’t yet, the quickest way to cook your potato is to stab it with a fork a few times and microwave for 6-8 minutes, flipping once halfway through. Let cool for a few minutes and carefully scrape out flesh inside. You should have about 1 and 1/4 cup of mash. Feel free to chop up the skin (if organic) and use that in the mixture also! Add sweet potato mash to bowl with flax egg and stir together.
- Add flours, baking powder, sea salt, and optional spices to a separate large bowl and combine. Slowly begin adding sweet potato/flax mixture into dry mix, incorporating evenly with your hands. It will take a few minutes but will come together.
- Place dough ball on a parchment-lined baking sheet. Place a second piece of parchment on top and, taking your rolling pin or large glass, begin rolling into a circular pizza shape, about 1/4 inch thickness. Once finished, remove top piece of parchment and save for later.
- Bake your crust for 8 minutes. Carefully remove from oven and place reserved piece of parchment on top. Sandwiching the parchments together, flip so the bottom part of the crust is now on top (this can also be accomplished by simply flipping the pizza over with a spatula, but sometimes the extra paper comes in handy). Remove top piece of parchment and bake for another 8-10 minutes.
- Remove from oven and decorate with your desired toppings. Broil for a couple of minutes before serving; I hope you enjoy!