‘I hate pizza,’ said no one ever. As much as we love pizza in our house, it has become a real struggle to eat. My youngest daughter has food sensitivities to dairy, gluten, corn, nuts, & soy. My husband is allergic to dairy and is a vegetarian, and my oldest daughter is very particular about eating, well, most foods. Going out for pizza, is pretty much not an option, mostly for the little one. So, unless we wanted to go pizza free for the rest of our lives, something had to be done. I’ve tried making gluten-free pizzas before, that was a total disaster. My friend's exact words to describe it was: ‘it’s very rustic.’ lol. I don’t know about you, but I don’t particularly want to eat ‘rustic’ pizza. Then there’s also the beloved- cauliflower crust pizza, which I love! But again, I don’t find it’s the easiest to make. This is how I began my quest for an alternative pizza crust. Enter the Superfood wonder: The Sweet Potato!!
WOW, what can I say, this crust is like a party in your mouth!! Especially when you pair it with a BBQ sauce or homemade heirloom tomato sauce. It’s sweet and hearty and full of nutrients. For starters, it is A-M-A-Z-I-N-G for your skin! It stimulates collagen production, accelerates wound healing, it’s packed with antioxidants, Vitamins C and B6, supports the Endocrine System, aids in digestion, increases nutrient absorption, and so much more! How’s that for pizza night?!
I’ve had to play with the recipe a couple times to get the oat/potato ratio correct. You want the unbaked dough to be the consistency of a thick batter. It doesn’t roll out like a ‘normal’ pizza dough. You have to kind of mold it together with your hands to create the shape you want. Sprinkling panko crumbs on the cookie sheet really help with this step. Just like with any dough, the preparation takes some time. I would plan on dedicating a Saturday or Sunday afternoon when making this, giving yourself about 4-5 hours in total. So grab a bottle of wine, throw on a rom-com, and get cooking! This recipe makes 4-5 pizza crusts.
Sweet Potato Crust Ingredients:
4 Medium-large sweet potatoes
4 Eggs
2 Cloves of garlic
3 Cups of sprouted gluten-free rolled oats
1 TBSP of gluten-free all purpose flour
3 TBSP of Ian's gluten-free panko crumbs
*Use extra GF panko crumbs to sprinkle on the cookie sheet
I prefer to use my Saladmaster food processor to chop the sweet potatoes. Then, I place them in the Saladmaster 3qt to soften the potatoes. They cook at 200°, which is under boiling point, retaining 93% of this wonderful superfoods nutrients! Once they are ready, I use my hand mixer to blend all the ingredients together. Any food processor will also work.
Lightly coat your cookie sheet with coconut or avocado oil, then sprinkle the sheet with the extra panko crumbs. Pat out the dough out forming whatever pizza shape you like, making it ¼- ½ inches thick. Place in the oven cooking at 400° for 30-35 minutes.
Take the crust out of the oven and flip over. Lightly brush the top with oil, place back into the oven and cook for another 10-15 minutes. Take crust out, top with the toppings of your choice, place back in the oven one final time to melt the cheese for another 10-15 minutes. Voila! You have yourself a 100% natural, gluten free, soy free, corn free, nut free, pizza crust!
Below are some of the pizza toppings we like to make:
BBQ Chicken Pizza:
Annie’s Gluten Free BBQ Sauce
Air-chilled organic boneless/skinless chicken tenders (Boil first before adding to pizza)
1 Red onion
Fresh basil
1 Red bell pepper
Grassland Beef Grass-fed Mozzarella cheese
*For the non-dairy version you can use Daiya cheese
Vegetarian Dairy-Free Pizza:
Annie’s Gluten Free BBQ Sauce
1 Red bell pepper
1 Green Bell pepper
1 Red onion
Daiya cheese
Basil Fig Pizza:
Annie’s Gluten Free BBQ Sauce
California Figs
Basil
1 Red onion
Grass-fed Goat Cheese
Drizzle the top with a Balsamic Vinegar
I would love to hear your versions of the sweet potato pizza! Please send your photos & toppings of choice to lightupyrlife@gmail.com. Happy Cooking, friends!
If you would like to learn more about healthy cooking with Saladmaster, please contact Clint Stratos at healthylivingchicagoinc@gmail.com.