Sweet potato pizza crust made with whole foods, full of good for you carbs and requires no food processor. No flour mess either and you can actually cut it like real pizza and hold the slice. Your fingers even will be greasy but with heart healthy olive oil. I don’t know if you think this recipe is weird or cool, but I think this pizza turned out awesome despite my (maybe yours) scepticism!!!
I know Friday is considered a pizza night in most North American households. It never happens in my house for many reasons. Mainly because a take out pizza is so unhealthy, to make my own whole wheat dough seems like too much work on a Friday afternoon, I am exhausted with cooking all week and Friday marks a start of a weekend full of hockey games and practices. cauliflower pizza crust recipe would be so awesome but it takes an effort and I’m out of steam.
Last weekend we went out to a local small pizza place and had a great vegan pizza, believe it or not. The restaurant itself is located in the 1912 building, by the train tracks and offers thin crust pizza. It was very unique experience and made me crave pizza…
I had a bag of sweet potatoes in the fridge and decided to experiment with sweet potato pizza crust. I cut them into thin slices, drizzled with olive oil and coated with spices. Then I made a layer, making sure each potato slice is overlapping. So, when I sprinkle potatoes with cheese, shreds cover the seams and while baking the cheese will melt and act as a glue for the crust.
To be honest, this sweet potato pizza crust turned out and was holding much better than I expected. As you can see above, you can actually hold it by the slice. The crust wasn’t chewy as a wheat crust of course, but the whole experience was very much pizza like! And if you want more of that wheat crust ‘feel’ but in a good for you crust that is gluten free, try almond flour pizza crust.
We ate it by the slice and with fork and knife. The second day, pizza retained some moisture from sitting overnight in an airtight container, so it held up best cold and a bit less warmed up. But still I was impressed. You can store it in a container with holes in a lid or leave the lid a bit open.
The toppings are just an idea. You can create your favourite pizza by using the crust recipe and top as you wish. Enjoy and let me know how you liked it. I think I can pull this pizza off on Fridays while making a side of creamy cucumber tomato salad and a frozen Costco cheese pizza for the kids.
Sweet Potato Pizza Crust
- Preheat oven at 450 degrees F and spray half sheet baking tray (I use this one) with cooking spray.
- Wash and pat dry sweet potatoes. Cut off the ends. I didn’t peel mine to keep the nutrients in the skin but you can if you want to. Using sharp knife (my choice) or a mandoline, cut each sweet potato lengthwise into 1/8 of an inch thick slices. Add to a large bowl. Drizzle with olive oil and add garlic, smoked paprika, salt and pepper. Toss gently to coat. Lay potato slices in a single layer lengthwise, making sure they overlap by 1/8 of an inch. Like this.
- Now time to add your veggies, nothing else. If you add too many toppings now, they will either burn or steam the potatoes. Veggies go in now to roast along with potatoes. I used red onion, bell pepper and broccoli. Use what you like and have. Spread the veggies on top of sweet potatoes and spray with cooking spray, and sprinkle with a pinch of salt and black pepper. Bake on the middle oven rack for 20 minutes and then broil on High for 10 more minutes, turning the sheet half way through broiling.
- In the meanwhile, preheat large non stick skillet on medium heat and add turkey, oregano, salt and pepper. Cook for 10 minutes or until golden brown and crispy, stirring occasionally and breaking into pieces. Chicken or sausage would be great too. Any or no protein works.
- Remove from the oven and sprinkle with 2.5 oz cheese, making sure majority of cheese shreds covers the seams. This way cheese will act as a glue and help form “the crust”. Drizzle tomato sauce on top. Sprinkle turkey pieces and cover with remaining 2.5 oz cheese. Return pizza to the oven and broil on High for 8 – 10 minutes or until cheese is bubbly and golden, turning the sheet half way. Cut into 12 slices and serve hot or cold. I like cold pizza and it holds together even better.
- Store: Refrigerate covered for up to 3 – 4 days.
- The toppings are just an idea. You can create your favourite pizza by using the crust recipe and top as you wish.
- I could actually hold the pizza by the slice but you can eat it with a knife and fork too.
- The second day, pizza retained some moisture from sitting overnight in an airtight container, so it held up best cold and a bit less warmed up. But still I was impressed.
- You can store it in a container with holes in a lid or leave the lid a bit open.