If I had to choose, I would pick the real deal pizza crust any day over anything that is gluten free, paleo, or made with an alternative such as cauliflower BUT sometimes eating that much gluten in one sitting is a bit excessive for my stomach to handle.
Every attempt I've made with making a cauliflower crust it completely fails; never fully cooked, soggy in the middle, and somewhat bland. SO, I wanted to experiment with a sweet potato crust; since they are naturally a bit sweet I thought the pizza would be full of flavor without having to add in too many ingredients.
All I used for this was an egg, almond flour, a few spices, and of course the roasted sweet potato! It holds up well like a pizza alternative and the thinner you make the pizza the crispier it will be! My crust was super crispy on the edges and the middle was a bit more softer in texture, but still so good! If you find this happens to you, you can just place in back in the oven for a bit longer as it shouldn't dry out since there is a good amount of moisture from the sweet potatoes! Also, using a rolling pin will help you flatten out the pizza a bit more instead of just using your hands!
I love that this crust is naturally gluten free and of course dairy free and essentially is just like eating 1 medium sweet potato- so it should be pretty easy on the stomach to handle if you eat the whole thing at once!
I topped mine with roasted cauliflower, beets, arugula, and a few spoonfuls of almond milk cream cheese as well as some homemade pesto! I had everything previously roasted to it saved a lot of time! You can find all my pesto recipes here. The toppings I used balanced out perfectly with the natural sweetness of the crust.
The recipe is simple, easy to prep, and totally doable during the work week.
Let me know if you make it!
Yields: about 6 slices
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: less than 60 minutes
What you need:
see notes before.
1.5 medium sized sweet potatoes (roasted & cooled) = about 1.5 cups packed
3/4 cups almond flour
1/2 cup nutritional yeast
few dashes of sea salt AND pepper
optional: add in any spices (Garlic, onion, cumin, oregano etc that you prefer)
Toppings of choice!
What you need to do:
1. First, roast the sweet potatoes in the oven at 400 degrees until tender (40 minutes or so). Allow them to cool before using. You can do this step the night before!
2. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
3. In a large mixing bowl mash the sweet potato with a fork.
4. To the bowl, add in the almond flour, egg, nutritional yeast, and any spices you are using.
5. Combine until well incorporated and form into a ball shape
6. Lightly coat your hands and the parchment paper with olive oil and begin to shape/flatten the pizza onto the pan. The thinner the pizza the crispier it will be.
7. Bake at 400 degrees for 30 minutes.
8. Take the pizza out of the oven, top with toppings of choice and then place back in the oven for 10-15 minutes. The edges with become crispy and begin to brown. I also placed mine under the broiler on high for about 3 or so minutes.
9. Carefully remove from the pan and serve! The middle of the pizza might not be as crispy as the edges as it will depend on how thin or thick you made it, so it may fall apart when removing. IF it does you can always place it back in the oven for another 5 or so minutes.
10. Store in an airtight container for up to 4 days. To reheat, simply place back in the oven at 400 degrees until warm or under the broiler for 5 minutes.
1. The edges of the pizza will become crispy and brown; almost as if you are eating a crispy thin sweet potato fry! The center will be more on the dough-like side in texture and touch. If you prefer it to be crispier, bake it for a bit longer or at a higher temperature.
2. I did not test this with a flax egg
3. I only used almond flour, but I think oat flour should work. If you attempt with coconut flour, you made need to add in another 1/2 cup of sweet potato to the mix as coconut flour can make things a bit more dense or on the dry side aka needs more liquid or a wet ingredient.
4. If the batter is extremely wet when mixing start by adding in 1/4 cup of the flour using to make it a bit more manageable. I found that 1.5 cups of sweet potato to a ratio of 1/2 heaping cup almond flour worked well.