Nothing beats the real thing…
But this Sweet Potato Pizza Crust sure ain’t gonna disappoint.
I’ve made my fair share of gluten free pizza crust (mostly ones consisting of cauliflower- my hands are so tired of squeezing the excess water out of cauliflower!!). This recipe has to be one of my favorites.
I like to make the dough the night after having baked sweet potatoes. This recipe becomes extremely convenient when the potatoes are ready to go.
The crust also refrigerates or freezes well. I actually made this batch the night before. Talk about a quick dinner plan!!
…And let’s say you are the only weirdo in the fam that’s dairy free…true in my case…
My sweet little family got their pizzas loaded up with the “real” cheese. I used my favorite dairy and soy free shredded cheese, Daiya.
Love that stuff.
Don’t tell my family, but I didn’t have any pizza sauce. Tomato paste it was. I could have watered it down but I decided to mix it with some greek yogurt (which gives the sauce that nice pink hue- yummy, right?).
Well, it was.
With the addition of some herbs and s&p, it was a go. And they didn’t even know!! (insert evil laugh)
It’s evil but it’s not.
Dude!! I’m throwin’ in some extra nutrition here!!
Let’s be honest here…I hate cooking dinner. You wonder why I hardly ever post dinner recipes? I typically have some grilled chicken and roasted veggies. Simple. Nothing spectacular to post.
I’m fine with not eating a huge dinner that’s magically prepared. Cuz’ that’s what would have to happen, magic…kids make it nearly impossible to cook dinner. Breakfast, lunch, sure. And I do…I’ll make an extravagant breakfast any day of the week (or dessert).
Just not dinner.
(Except sometimes when my hubby asks for it 🙂 )
Luckily, this recipe falls in the SIMPLE category too! Yup, there’s grilled chicken on there. Left overs, might I add. It can’t get any easier (while still remaining just as healthy). No curve-balls fellas.
I know you guys think I should win a food photography award as well. Why thank you 🙂
Hey, totes kidding. These are obviously SIMPLE (and rushed because I was hangry) photos taken with a SMART phone that I’m blessed to have. One day I will be even more blessed with a serious food photographer camera. In the mean time, put up with it. I assure you that I’m suffering just as much as you.
- Preheat the oven to 400F.
- Prepare your baking sheet with parchment paper or a silpat.
- Combine all of the ingredients EXCEPT the water. Mix well.
- Lastly, add the water 1 T at a time mixing thoroughly after each tablespoon.
- Do a quick taste test to see if you need more salt.
- Divide the dough in half and press out two small pies.
- Bake for thirty minutes or until the dough has dried out and crisped up around the edges.
- After the the pies have been prebaked, take them out of the oven and top them with what ever your heart desires.
- Put back in the oven for an additional 10 minutes or until the "cheese" has melted.
My favorite topping is a classic…Pepperoni. Nothing fancy.
How about you? What will you top your Sweet Potato Pizza Crust with?
Do you still have left over sweet potatoes to use? You should make these brownies!!