Sweet Potato Pizza Crust
A nutritious and gluten-free alternative to traditional pizza crust made with sweet potatoes, almond flour, and coconut flour.
Ingredients
For the crust
- 2 cups sweet potato, cooked and mashed Ensure sweet potatoes are smooth and cooled slightly
- 1 cup almond flour For a nut-free option, use oat flour
- ¼ cup coconut flour Adds texture and sweetness
- 1 teaspoon salt Enhances flavor
- 1 teaspoon garlic powder For savory taste
- 1 teaspoon Italian seasoning Can substitute with preferred herbs
- 2 units eggs For binding; can be substituted with flax eggs or applesauce for a vegan option
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cook and mash the sweet potatoes until smooth and let them cool slightly.
- In a bowl, mix the almond flour, coconut flour, salt, garlic powder, and Italian seasoning.
- Add the cooled mashed sweet potatoes to the dry mixture and stir to combine.
- Beat the eggs in a separate bowl, then mix into the sweet potato mixture until the dough is smooth.
- Line a baking sheet with parchment paper and spread the mixture evenly across the sheet.
- Bake for 20-25 minutes until the crust is golden and slightly crispy.
- Remove from oven, add your desired toppings, and return to oven for an additional 10 minutes.
Notes
To store leftovers, cool completely and place in an airtight container. Keeps in the fridge for 3-4 days or freeze for up to three months. Reheat in the oven at 350°F (175°C) for about 10 minutes.