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Gluten-Free Sweet Potato Pizza
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I love the combination of sweet potato and cheese…especially cheddar. Whenever I’m making a recipe that requires mashed sweet potato, like this pizza crust or Sweet Potato Quesadillas, I make sure after scooping out the potato flesh, I keep the caramelized skin. I crisp up the skin in the oven and then either added some grated cheese to melt towards the end, or some basil pesto – I love it for breakfast.
In this recipe, you can go traditional with your toppings – pizza sauce and mozzarella, and you will love the taste. Otherwise try topping it with some pesto and sun-dried tomatoes, or tomato sauce, grilled vegetables and goat cheese. Let me know your favorite way to eat pizza in the comments below.
The buckwheat or almond flours can be replaced with your choice of Gluten-Free flour. If you don’t have any problems with eating gluten, any other whole-grain flour should work.
Gluten-Free Sweet Potato Pizza
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
1 large US sweet potato
3/4 cup buckwheat flour
3/4 cup almond flour
1 tbsp flaxseed powder
2 tbsp lemon juice
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp Italian seasoning
Instructions:
- Cook the sweet potato until done by baking or steaming. Let cool. Then scoop out the flesh. You will need almost 1 cup or 200g.
- Preheat the oven to 400F or 200C. Prepare a baking sheet with parchment paper.
- Put the sweet potato in a food processor and process to mash it well. Add the rest of the ingredients and process just to combine.
- Divide the mix into two to make 2 medium pizzas. Using floured hands, shape the dough into 2 pizzas, about 0.5cm high. Bake for about 20 minutes until firm and cooked through. At this point you can cool the crusts and refrigerate for later use. Otherwise, add your desired toppings (pizza sauce, pesto, cheese, olives etc.) and return to the oven until the cheese is melted.
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