Pizza with Gluten-Free Sweet Potato Crust

Sweet potato pizza crust?  Sounds crazy I know!  But, being on a limiting detox forces you to be creative, especially when you have a 4-year-old who isn’t a huge fan of salad yet. Lol!  Not too long ago I saw a recipe for Sweet Potato Pizza Crust (you can see it on Dinner of Herbs blog).  I was thrilled because this recipe didn’t contain any yeast (one of our no-no’s).  There were still a few adjustments I needed to make in order for it to fit our detox diet guidelines.  My version of this recipe is gluten-free and dairy-free.

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Gluten-Free Sweet Potato Pizza Crust

1 cup mashed sweet potato (approximately 1 medium-large potato)

1/2 cup dairy-free milk (I used almond milk)

3 Tablespoons olive oil

2 1/2 cup brown rice flour

3 teaspoons Xanthan gum

1 teaspoon sea salt

3 teaspoons gluten-free baking powder

Pre-heat oven to 400 degrees.  Peel and cut the sweet potato into 1 inch cubes.  Cover with water and boil until the sweet potato is very soft.  Drain and mash until the potato is smooth.  Measure 1 cup of the mashed sweet potato and put in to a large bowl.  Mix in the dairy-free milk and oil.

In a separate bowl, stir together the brown rice flour, Xanthan gum, salt, and baking powder.

Add the dry ingredients to the wet ingredients and mix until it forms a ball of dough.  You may have to use your hands to complete the mixing process.  If the dough is too sticky, add additional flour.  The mixture will be similar to a biscuit dough consistency.

Pat or roll the dough out onto a prepared pan until it is approximately 1/4 inch thick.  The dough will be a little sticky as you pat it out.  I found it was easier to pat/roll it out after I covered the dough with a piece of parchment paper.  I also used parchment paper to line a jelly roll pan, but you could also use a large round pizza pan.  I would recommend either lining it with parchment paper, or dusting it with gluten-free flour or corn meal to prevent sticking.

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Bake at 400 degrees for 5-8 minutes.  Remove from oven and top with your favorite pizza sauce.  (To eliminate the sugar, I used 1 can tomato sauce seasoned with garlic powder, onion powder, salt, pepper, and Italian seasoning – sorry, no exact measurements here, just seasoned until I liked the taste 🙂 ).  Top with your favorite toppings.  We used shredded chicken, thinly sliced Vidalia onion, sliced white mushrooms, and cut asparagus.  No cheese for us on our detox 😦 .  That is perfectly okay though.  When we cut dairy out of our diet, for our daughter’s sake, a couple of years ago we actually found we that pizza without cheese is actually very good.  Now that she can have dairy again, we still have found that we like our pizza with little to no cheese.  You are able to taste all the toppings when it isn’t covered in cheese!  🙂

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My family loved it!  It was wonderful to see my daughter’s face light up when she came in from playing, asked what we were having for dinner, and I was able to answer, “Pizza!”  I really wondered what she would think about the ‘orange’ crust, but she didn’t even mention it.   She took her first bite and said, “This is delicious!  It’s double ‘slap your mama’ good!”  🙂  From the mouth of a 4-year-old!  You really never know what they are going to say. Lol! 🙂

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5 Responses to Pizza with Gluten-Free Sweet Potato Crust

  1. Pingback: Final Results – 30-day Detox | More Than Simply Living

  2. This looks very intriguing! Did it taste sweet from the potatoes at all or did you find the flavor became more neutral?

    • I didn’t notice the sweetness like I thought I would. I was actually hoping to, but it did end up pretty neutral. I used all brown rice flour and am wondering if using a different type flour would allow the sweet potato flavor to be more noticeable.

  3. I am glad the gluten and dairy-free version worked out for you, and that your daughter enjoyed it so much! 🙂

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