Gluten Free Sweet Potato Pizza Crust Recipe
This gluten free sweet potato pizza crust recipe is a great one to expand your pizza night horizons for something new. Super healthy sweet potatoes meet your traditional crust in the yummiest of ways!
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Servings: 6 servings
Calories: 357kcal
Ingredients
Crust:
- 4 cups sweet potatoes cooked, peeled & mashed (approximately 3 sweet potatoes)
- 1 Tbs. flax or chia seeds
- 3 Tbs. water
- 1 cup 135 gr gfJules™ Gluten Free All Purpose Flour
- ½ cup plain potato flakes GF
- 1 Tbs. olive oil
- 1 Tbs. apple cider vinegar
- 1 Tbs. nutritional yeast GF - optional
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1¼ tsp. garlic powder optional
- ¾ tsp. sea salt
- 1 tsp. red pepper flakes
- salt & cracked black pepper to taste
Toppings (pictured):
- 1 Tbs. olive oil
- ¼ - ½ red onion diced
- 1 cup mushrooms
- 1 cup diced okra
- marinated artichokes
- 1 zucchini sliced and cut into quarters
- 2 cups chopped kale or baby spinach
- salt and cracked black pepper to taste
- 1 large sweet potato
- 3 Tbs. milk of choice dairy or non-dairy
- 1 Tbs. fresh rosemary chopped
- 1 tsp. cayenne pepper
- 1 tsp. red pepper flakes
- ½ tsp. coriander
- 1/2 cup cheese of choice – chevre mozzarella, or shredded Go Veggie® vegan cheese (pictured)
- salt & pepper to taste
Instructions
- Preheat oven to 400°F.
- Pierce all 5 sweet potatoes several times with fork and roast directly on oven rack for 45 minutes, or until fork tender. Remove and allow to cool enough to handle. The skin will easily separate from the flesh of the potato once cooled.
- Add the flax or chia seeds and water to a small bowl, whisk and let stand for 5 minutes to become viscous.
- Peel 4 of the potatoes and mash in a large mixing bowl. Add the seed mixture, gfJules™ Flour, potato flakes, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and red pepper flakes. Mix well.
- Line a crisper or round pizza pan with parchment paper and lightly oil. Spoon the sweet potato mixture onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. Build up the edges as you would with regular pizza if you want a thicker crust edge, or spread the entire mixture evenly to distribute toppings to the crust edge. The mixture should be spread to an approximate thickness of ½ inch, but no more.
- Bake in the preheated oven for 35-40 minutes or until the crust is set and the edges are starting to brown.
- While crust is baking, heat oil in medium skillet over medium-low heat. Add onion and cook, stirring occasionally, until translucent. Add prepared vegetables (save kale or spinach to the last) to skillet and cook until tender. Add greens and cook until wilted. Remove from heat and add salt and pepper, to taste.
- Scoop inside of potato into medium bowl and mash; add milk, herbs and spices and stir until smooth. Spread mixture onto cooked pizza crust.
- Top with half of the cheese, cooked vegetables and then remaining cheese. Return pizza to the oven on broil at 450°F for 5-10 minutes, or until greens begin to crisp and cheese melts. Watch to be sure the toppings don’t burn.
- Remove and allow to cool slightly before slicing.
- Serves 6.
Nutrition Facts
Gluten Free Sweet Potato Pizza Crust Recipe
Serving Size
1
Amount per Serving
Calories
357
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
8
g
Cholesterol
17
mg
6
%
Sodium
780
mg
34
%
Carbohydrates
52
g
17
%
Fiber
11
g
46
%
Sugar
15
g
17
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.