Sweet Potato Crust Pizza (Gluten Free)
By Gina Howe
- 5 ½ Cups peeled and cubed sweet potatoes (about 2 large)
- 1 Tbsp chia seeds
- 3 Tbsp water
- 1 ¼ Cup gluten-free oat flour *
- ¼ Cup Almond meal*
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- I Tea dried basil
- 1 Tea dried oregano
- 1 ¼ Tea garlic powder
- ½ Tea crushed red pepper flakes
- Steam sweet potatoes in a microwave steamer for approx. 8 minutes or over the stove top in a steamer basket for 20-30 minutes.
- Meanwhile, add the chia seeds and water to a small bowl, whisk with a fork and let stand for 10 minutes to make a chia egg.
- Preheat oven to 400 ͦ
- Add steamed potatoes to a food processor. Add in the chia egg, oat flour, almond meal, olive oil, vinegar, basil, oregano, garlic powder, and pepper flakes. Process until combined and sticky dough forms. **
- Line a large pan, rectangle or round with parchment paper. Scoop the dough onto the parchment paper and use a rolling pin to spread. Wax paper over the top of the dough will help if dough is sticking to the rolling pin. Take care to spread the dough to an even thickness to help in bake evenly, approx. ¼ – ½ inch thick.
- Bake the crust for approx. 15 minutes. Remove from oven and, carefully, turn over. I find that a second pan placed over top and flipped is the best way. Bake for another 15-20 minutes until edges are golden brown.
- Add desired toppings and return to oven for 10 minutes or until toppings are heated and cheese is melted.
The pizza pictured is topped with:
- Artichoke hearts
- Roasted red peppers
- Red onion
- Grilled chicken
- Diced tomatoes tossed in olive oil
- Sun dried tomatoes
*You can use store bought oat flour and almond meal or make your own with gluten free oats and raw almonds. Pulse in a food processor, blender, or coffee mill until a fine, flour-like texture.
** If you do not have a food processor, the potatoes can be mashed in a bowl and all the ingredients combined by hand or hand mixer. A stand mixer can also be used to combine ingredients.