I've tried a lot of gluten-free pizza crust recipes - cauliflower, brown rice flour, almond flour, cassava flour (my usual go-to). But this one is the clear winner. Nice slightly chewy texture and holds up even with all of these toppings. (Plus a serving of veggies) I usually have to eat gluten-free pizza with a fork, but I was able to pick up a slice of this and eat it with my hands, as pizza was intended.
Here's the recipe that makes two 8" pizza crusts:
Preheat oven to 400 degrees
1. Cook the sweet potatos. 2 cups is about 2 large sweet potatoes. You can cook them in the Instant Pot (my preference) for 20-25 minutes, or roast them in the oven at 400 degrees for about an hour and half until they are soft.
2. After the sweet potatoes have cooled a bit, remove the skin and mash or whip. You can whip with a hand mixer if you want super smooth dough. I'm a bit lazy and just mashed with a fork, which left some small chunks of sweet potato that I don't mind.
3. Mix the sweet potatoes with all other ingrendients and mix well.
4. Line your baking sheet or pizza stone with parchment paper.
5. Divide the dough into two balls and shape into pizza crust. You might want to wet your fingers to keep the dough from sticking. It's a very sticky dough, but you are able to shape it.
6. Bake the pizza crust for about 30 minutes, until the edges start to brown.
7. Top the crust with your desired toppings and return to the oven for about 15 minutes (depending on your toppings). Sometimes I just put the oven on Broil and cook with the toppings for about 5 minutes - you can use whichever method you prefer.
Cathy McCann is a functional nutritionist, coach, writer, speaker and meditation teacher, who is passionate about health and guiding people through the journey of healing.