Awesome Sweet Potato Pizza Crust

#glutenfree #pizza #vegetarianpizza #veggies Jun 27, 2020

I love pizza

Pizza doesn't love me back. For a while I made the cauliflower crust but lets be honest it would fall apart and there was way too much cheese IN the crust. Then I found this recipe and there is no turning back now. I love it. I will usually double the recipe and freeze one of the crusts. It freezes and defrosts nicely.

**the key to this pizza is making sure to shred the sweet potato finely.

I like to cook down red onion and mushrooms in a little bit of white wine or beer to top the pizza and Kalamata olives, then fresh mozzarella and basil. Delicious.

It's even good reheated!

Sweet Potato Pizza Crust

Ingredients

3cups shredded sweet potato
1/2cup quinoa flour
1/4cup Braggs nutritional yeast
1/2teaspoon garlic powder
1/2teaspoon salt
2 large eggs beaten*

Instructions

Preheat the oven to 400ºF and line a baking sheet with parchment.
Add the sweet potato to a bowl, along with the flour, nutritional yeast and seasonings and stir until the sweet potato and flours are evenly combined.
Add the eggs to the bowl and stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8" thick).
Bake on the center rack for 25 minutes, then flip and bake for another 15 minutes. Remove from the oven and top with your desired toppings, then bake for another 5 - 10 minutes until the toppings are cooked. Allow the crust to cool for 10 minutes before slicing and serving. ** I love slice red onion and portobello mushrooms and kalamata olives on this pizza. MMMM good.

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