Sweet potato, sweet potahto. No matter your choice of pronunciation, sweet potatoes speak our bodies’ health language. They’re rich in Vitamins A, C, and B6, and packed with fiber, manganese, and potassium. Plus, they’re absolutely delicious and rock that vivacious orange hue year-round. And who doesn’t get down with vitamin-rich vivaciousness?
Over the last few years, the trend in pizza making has been to use veggies (e.g., cauliflower) and other unexpected ingredients (e.g., quinoa) as the base in pizza crust. I have recipes for cauliflower pizza crust and quinoa pizza crust on the blog, and both pleasantly surprise me time and time again. So, after going a little wild with my sweet potato purchases while grocery shopping the other week, I figured I best transform my favorite fall staple into something a bit out of the
I’m willing to bet you’ve already made an educated guess based on the title of this post, but that pile of sweet potatoes was steamed, mashed, and mixed into the most delicious plant-based pizza crust I’ve evah tasted. Sweet potatoes are mixed with oat flour, a bit of almond meal, a chia egg, olive oil, apple cider vinegar, and a zesty array of spices. Then, the mixture is plopped on a pizza pan, spread into a circle, and nudged into a toasty oven.
The crust puffs as it bakes thanks to the apple cider vinegar, and the seasonings create the most wonderful aroma. The outer edges become subtly crispy while the interior is sturdy yet tender and oh-so-good. Although I love both cauliflower and quinoa crusts, sweet potato crust takes the
cake pizza pie. You can honestly add whatever toppings your pizza-seeking soul desires, because just about anything is amazing nestled atop this flavorful crust. For the photos, I topped it with homemade pizza sauce, vegan parmesan, artichokes, cherry tomatoes, and basil before broiling it another 5 minutes to wilt the toppings ever so slightly. However, other combinations I’ve loved include 1) pizza sauce, vegan mozzarella, tomatoes, and basil, 2) vegan mozzarella, garlic, tomatoes, and chili flakes, and 3) pizza sauce, vegan mozzarella, portobello mushrooms, and arugula.
It’s hard to go wrong with a crust that’s so right. Oh yeah, I went there. It’s the crust talking; its deliciousness has me all flustered.
- 5½ cups peeled and small-cubed sweet potatoes (about 2 large sweet potatoes)
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1¼ cup gluten-free oat flour
- ¼ cup almond meal
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1¼ teaspoons garlic powder
- ½ teaspoon fine-grain sea salt
- Pinch of chili flakes
- Be sure to measure out exactly 5½ cups of sweet potato cubes. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
- Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
- Preheat oven to 400F.
- Add the steamed sweet potatoes to a large mixing bowl and mash them.
- Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined.
- Line a round pizza pan with parchment paper. Scoop the sweet potato mixture onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. This process takes 5 minutes or so, so be patient as you're smoothing out the crust. When you're done, you should have a ⅓-inch thick pizza crust.
- Pop the pizza pan in the oven and bake for 25-35 minutes or until the crust is set and the edges are golden brown.
- Remove the crust from the oven and let cool.
- Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and broil for 5 minutes.
- Slice, serve, and refrigerate leftovers.