Gluten-Free Veggie Pizza with Sweet Potato Crust

Recipe

Main Dish
Gluten-Free Veggie Pizza with Sweet Potato Crust

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

4
Servings
35min
Prep
Total

Recipe Wellness Badges

Author

Save Options

Description

Turn a sweet potato into a hearty pizza crust using gluten-free baking flour. This eye-catching pizza is a perfect treat for those with special dietary needs.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Crust
1 (10- to 12-oz.) sweet potato, peeled
¼ c. water
2 c. Bob's Red Mill gluten-free 1 to 1 baking flour, plus additional for dusting
2 tsp. Hy-Vee baking powder
½ tsp. Hy-Vee black pepper
¼ tsp. Hy-Vee salt
2 Hy-Vee large eggs
3 tbsp. Gustare Vita olive oil, divided
Toppings
1 (10- to 12-oz.) sweet potato, peeled and quartered lengthwise
¼ c. water
4 tsp. Gustare Vita olive oil
¼ tsp. Hy-Vee salt
¼ tsp. Hy-Vee black pepper
1 c. halved Basket & Bushel cherry tomato medley
½ c. red onion strips
½ c. yellow bell pepper strips
1 (6.5-oz.) container garlic-and-herbs soft spreadable cheese
1 c. arugula, lightly packed

Things To Grab

  • Medium microwave-safe bowl
  • Fork
  • Whisk
  • Medium bowl
  • Plastic wrap
  • Parchment paper
  • 14-inch pizza stone
  • Vegetable peeler

Directions

  1. For the crust, microwave sweet potato and water in a medium microwave-safe bowl on HIGH for 5 to 6 minutes or until fork-tender, turning occasionally. Drain; cool for 10 minutes.

  2. Whisk together 2 cups flour, baking powder, black pepper and salt in a medium bowl. Mash sweet potato with fork in a large bowl until creamy. Stir in eggs. Stir in flour mixture; press dough together to form a ball. Wrap in plastic wrap; refrigerate overnight.

  3. Preheat oven to 400 degrees. Roll dough on a lightly floured parchment paper to a 12-inch round.

  4. Brush a 14-inch pizza stone with 1 tablespoon olive oil. Place dough on prepared pizza stone and brush with 1 tablespoon olive oil. Bake for 15 minutes. Turn crust over and brush with remaining 1 tablespoon olive oil. Bake for 12 to 15 minutes or until crisp; cool.

  5. For toppings, use a vegetable peeler to cut about 12 long ribbons from the cut sides of the quartered sweet potatoes. Microwave sweet potato ribbons and water in a large microwave-safe bowl on HIGH for 1 to 2 minutes or until softened. Drain; transfer ribbons to an ice bath to cool quickly. Drain; pat dry with paper towels and set aside.

  6. To assemble, stir together olive oil, salt and pepper in a medium bowl. Add tomatoes, red onion, yellow pepper and sweet potato ribbons; toss to coat. Spread cheese on crust. Top with vegetable mixture and arugula.

Nutrition facts

Servings

681 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 126mg
  • Sodium: 1235mg
  • Total Carbohydrates: 95g
  • Protein: 17g

Daily Values

0%
Iron 20%
0%
Calcium 29%
0%
Vitamin D 5%
0%
Potassium 24%