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.
Recipe
Primary Media
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.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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
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.
Preheat oven to 400 degrees. Roll dough on a lightly floured parchment paper to a 12-inch round.
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.
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.
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
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 126mg
- Sodium: 1235mg
- Total Carbohydrates: 95g
- Protein: 17g