This recipe is SAWEET,...and so easy to make! Ya’ll know I love pizza but it’s been such a challenge to find a pizza crust that doesn’t contain my allergens: dairy, gluten, eggs, wheat, whole grain, etc. I love to experiment with a whole bunch of new ingredients but I didn’t even have to go crazy- most of these are already staples in my pantry!
This took me 30 min to make but I would gladly make it again! And the topping combo I used on this was vegan cream cheese, veggies and chickpeas, but knock yourself out sister, add whatever toppings you want!
INGREDIENTS
3/4 c -1 c of cooked sweet potato (skin off)
*I baked it in the microwave and let it cook and scrapped the meat into the bowl. For a med-large sweet potatoe, score with a knife or fork and microwave for 8-10 min.
1/4 c. Coconut Flour
1/2 c. Tapioca Flour
1 Flax Egg (1 TBSP Flaxseed into 2 TBSP cold water
2 TBSP Olive Oil
**Whatever seasonings you love! I did a combo of Everything But The Bagel seasoning, garlic powder and Italian Seasoning blend. Get crestive!
DIRECTIONS
PreHeat oven to 375F
In a medium bowl, scrap all of the sweet potato meat from the skin. Combine remaining ingredients, add flax egg last so it has time to coagulate.
Gently combine with a spoon OR God’s utensils your hands to form a dough ball.
On a pizza pan covered with parchment paper, place dough in center and gently flatten with your hands. PRO TIP: Spray hands with olive oil before pressing to avoid dough sticking to your hands.
Press dough outwards, always working from the inside out until dough is less than 1/4“ thick.
Bake at 375F for 20 min or until outside edges are brown.
Remove from oven and top!
I always suggest putting pizza back in the oven for 3-5 min to melt toppings and warm through. But most ingredients are cooked so you can enjoy right away!
For the full video, watch my IGTV on Sweet Potato Crust Pizza! If you try this pizza, be sure to tag me on social, I’d love to see it! Xoxo T