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©Not That Kind of Vegan 2018
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Sweet Potato Pizza Crust



My sweet potato crust is better than your cauliflower pizza crust! I said it, and let me tell you why...no riced cauliflower under your nails and on every surface of your kitchen! Plus we all know sweet potatoes are good for us and they make a really beautiful, orange crust. This recipe is also oil free, gluten free, sugar free, and delicious AF. Just top it with some awesome sauce and veggies and you're in for a great pizza night. This is how we made it:


Ingredients:


2 cup sweet potato mash (I stabbed 2 big potatoes with a fork and microwaved them for 8 minutes, flipping once)

1 flax egg (1 tbsp ground flax + 3 tbsp water whisked and set aside for 5 minutes)

2 tbsp apple cider vinegar

1 1/2 cup almond flour

1 cup tapioca starch

2 cloves of garlic

1 tsp salt

1 tsp baking soda

¼ tsp oregano

¼ tsp basil

Pepper to taste


Directions:


Preheat oven to 375 degrees.


In a food processor, add the potato mash, flax egg, apple cider vinegar, almond flour, tapioca starch, garlic cloves, baking soda, oregano, basil, and pepper. Blend until smooth. The mixture will be soft and sticky, and not like typical pizza dough.


Line a baking sheet with parchment paper and spread the dough on in a fun pizza shape. How about a heart? Kitten? You decide. We went with an Earth shape to symbolize the unity of all of the animal’s of the world. Now, the dough will be sticky, so you could put a little gluten free flour on your hands, or you could use the back of a spoon. You could also put another piece of parchment on top of the dough and use a roller.


Bake that crust for about 25-30 minutes at 375 degrees or until the edges begin to brown just a little. Top with your favorite vegan toppings and bake for another 10 minutes.

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