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Gluten Free Sweet Potato Pizza Crust

2/25/2019

1 Comment

 
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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:
Ingredients
  • 2 cups of cooked, mashed sweet potato
  • 1 egg
  • 1 cup cassava root flour (I use Otto's brand)
  • 1/4 cup arrowroot flour (I use Bob's Red Mill)
  • 1 TB virgin olive oil
  • 1 TB apple cider vinegar (I use Bragg's)
  • 1 TSP garlic powder
  • 1 TSP ground oregano
  • 1/4 TSP fine sea salt
Directions  
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.

​Enjoy!!

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1 Comment
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4/25/2019 06:34:40 pm

Nothing but pure admiration to chefs and health dietitians who keep on coming up with gluten-free recipes! This is our key to find our healthier selves, so we must make use of it! As much as possible, I want to try this gluten-free sweet potato pizza crust and have it presented to my friends! I am pretty sure that they will love it. Huge thanks for posting on how to achieve this. Rest assured that I've learned so many things from you!

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    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.  

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