Recipe | Sweet Pototo Pizza Crust | Vegan, GF

Friday night is usually pizza night in our house. The kiddos love to make the dough, roll it out and make their own creations. I’ve experimented with several different pizza bases over the past year, but I think this may be my favourite! It’s easy to make, doesn’t have a huge list of ingredients and taste’s flipping amazing. I do have a small love affair with sweet potatoes, it’s a wonder I haven’t turned orange the amount I eat….!

It doesn’t taste exactly like a traditional pizza base, and it’s more of a knife and fork food than finger food, but it makes such a tasty pizza base I’ll forgive it those misdemeanours.

I N G R E D I E N T S

2 large sweet potatoes {around 1 cup cooked and mashed}

1/4 cup coconut flour

M E T H O D

Cook and mash your sweet pototo {I usually peel and cube, then cook in a pan of boiling water until tender}.

Mix with the coconut flour, form into a ball, and then roll out to around 1/4″ thickness.

To cook – you can cook these on the stovetop or in the oven. For oven cooking, preheat the oven to 200C, line and grease a baking tray. Place your pizza curst on the tray, cook for 15-20 mins, flip and cook for another 10 minutes. To cook on the stove, place in a non-stick frying pan and cook for 5 mins on each side.

Top with your usual toppings, and pop in the oven for 15 minutes. Enjoy!

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