Still feeling happy about this vegan pizza I made with a sweet potato crust on Sunday. The last time I tried making this was last summer. At that time, I used the same ingredients as a potato crust and failed miserably (too watery). So I learned that some flour would be necessary but took me a while to try again. So happy to have learned a way to make it. I will be making this often this summer.
Sweet Potato Crust Pizza
Ingredients:
2 medium & 1 small sweet potatoes
1.5 cups buckwheat flour
1/4 cup gluten free oat flour (could be subbed with more buckwheat)
1/2 cup arrowroot powder
1/2 tsp Himalayan salt
1 tsp baking soda
1 tsp onion powder
1 tsp garlic powder
1 Tbsp Italian seasoning
Direction:
Steam the sweet potatoes for 10 minutes or until soft. Transfer to a large bowl and mash. Mix in the rest of the ingredients with a spatula or wooden spoon. Spread the dough on a lined pizza or cookie sheet. Bake for 30-35 minutes at 400F or until golden brown. Decorate with your favorite toppings.
I topped mine with sauteed mushrooms & asparagus which was cooked further with chopped tomatoes then seasoned with salt & pepper.Roasted chickpeas (coat them with 1 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp salt and bake at 400F for 15 minutes). And finally cashew cheese sauce. Recipe I follow lately is by wallflowerkitchen.
*To make it nut-free, you can use marinara sauce or combination of marinara sauce and cheese of your choice.
