This recipe has nothing to do with tea but I thought I’d share it. I’m not a huge fan of pizza crusts or bread but every now and then I really want a good piece of pizza. I had heard of cauliflower pizza crusts and had heard about how much work it takes to make. I like sweet potatoes and came across a sweet potato pizza crust recipe and thought I’d give it a try. The recipe is below along with my pizza recipe and outcome. The sweet potato pizza crust dough makes two medium sized pizza crusts. One thing I noticed is that in my first attempt the crust stuck to the parchment paper a bit. As the pizza cooled, it came off the parchment paper more easily. In my second attempt I baked the pizza crust a little longer which I noticed helped prevent the crust from sticking to the parchment paper. It’d not a traditional doughy pizza crust nor is it dry and hard. It has a very soft bread like quality to it which makes it quite nice and as a result the pizza quite light rather than heavy. And of course, I had it with a cup of tea! No meal is complete without tea!
Sweet Potato Pizza Crust
Ingredients
- 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 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
Instructions
- Peal, cube and boil sweet potatoes and until soft and can be easily pierced by a fork. Drain, let cook a little then mash.
- 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.
- Preheat oven to 400F.
- Add the steamed sweet potatoes to a large mixing bowl and mash them.
- Add in the chia egg, oat flour, almond meal, 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 lose bread dough—sticky and damp yet slightly stretchy.
- Line a round perforated pizza pan (i.e., vented) with parchment paper.
- 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.
- 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.
- 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.
- Slice and serve immediately.
- Refrigerate leftovers* for up to 4 days.
Figure 1 This is my first attempt at the sweet potato pizza crust pizza. Toppings on this one included, for the sauce, tomato paste, pesto, oregano, basil and chili flakes. The toppings itself included onion, mushrooms, yellow and orange peppers, grape tomatoes, sausage and cheese.
Figure 2 This was my second attempt and everything was the same as in my first attempt except that that I added spinach and minced beef instead of sausage.
References:
- Sweet potato pizza crust | vegan & Gluten- free, Blissful Basil, Sept 2017, URL: https://www.blissfulbasil.com/sweet-potato-pizza-crust-vegan-gluten-free/
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