I know it’s been awhile since I’ve been around. I’ll keep posting some, but definitely sporadically – not because I’m out of recipes, but just because I’m busy.
Whenever I’m serving sweet potatoes with a meal, I like to cook up extra and have them on hand for recipes like this one. The sweet potatoes I used for this tonight had been grilled and then frozen. So, as long as they are soft, it really doesn’t matter how you prepare them. This crust comes together really easily. Just throw all the ingredients into the food processor and process until smooth. I use the dough blade and function on my processor for this. If you don’t have a food processor, a mixer will do just as well (or even a potato masher and then a spoon, but this won’t be quite as smooth). Your dough will be thin and spreadable – more like cornbread batter than a traditional dough.
Be sure you use parchment paper or grease your pan really well. I was fresh out of parchment tonight. Use a spatula to smooth your pizza dough into an even layer on the pan.
Bake at 400* until the edges are brown and the crust is set. It took 20 minutes in my oven.
Top as desired and pop it back in the oven to melt the cheese! I used barbeque sauce, seasoned hamburger and sharp cheddar tonight!
Slice, serve and smile 🙂
2 1/4 cup cubed sweet potato, cooked until soft
1/2 cup quinoa flour (or oat flour)
1 Tbsp coconut flour (or 2 Tbsp almond flour)
1 1/2 tsp oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
Preheat oven to 400*. Grease pizza pan liberally or line with parchment paper.
Place all ingredients in bowl of food processor and process until smooth. Spread dough onto prepared pizza pan and bake for 20-25 minutes or until the edges are brown and the crust is set.
Remove crust from oven, top as desired and cook until cheese is melted.