Sweet Potato Crust Pizza
For the crust:
1 packed cup cooked and mashed sweet potatoes
3/4 cup oat flour*
1 chia egg (1 tbsp chia seeds + 3 tbsp water) or sub flax egg or regular egg
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/4 tsp black pepper
1/4 tsp sea salt
For the pizza:
Choose whatever toppings you’d like! I did the following:
Kale, Cashew, & Basil pesto from Trader Joe’s for the sauce
A layer of spinach, sliced zucchini squash, and broccoli for veggies
A couple dollops of marinara on top
Avocado and sunflower seeds after baking
Cook your sweet potato(es) either in the oven or microwave (to microwave, poke a bunch of holes in the potatoes, wrap them in a wet paper towel, and microwave for 2-3 minutes until soft; to bake, let cook in the oven at 400F for about 30-40 minutes or until soft to touch). Once cooked, scoop out of skins, mash with a fork, and measure out to 1 packed cup.
Set oven to 375F and line a baking sheet with parchment paper.
Create your chia egg by combining the chia seeds & water in a small dish and place in fridge for about 5 minutes to set.
In a food processor, add all crust ingredients (including the chia egg once it has set), and blend on low until you have a thick dough.
Scoop out the dough and spread on the baking sheet (wetting your hands with water helps the dough to not stick to them). Bake for about 20-25 minutes, remove from oven, then flip the crust over. Add on your sauce and all other toppings and bake for 10-15 more minutes.
Let cool, slice, and enjoy!
*Make your own oat flour by just blending regular rolled oats until you have a fine powder! I have not tried any other flours but I’m sure the recipe is flexible.