I may have or may have not gone a little crazy at the groceries and shopped myself a couple too many sweet potatoes. This sweet potato overload got me experimenting pizza crusts, which lead me to one of the best crusts I’ve ever made. It turned out to be perfectly crispy yet tasty and delicious with lots of spices, being totally yeast-free and not containing gluten – no bad stuff. Plus the sweet potatoes are a good source of beta carotene (vitamin A), vitamins C and B6, and packed with fiber, manganese and potassium. Just a couple of reasons why you should eat them more. 😉
Without further ado, here’s how to do it:
1 large sweet potato
2 tbsp chia seeds
8 tbsp water
1 ½ cup brown rice flour
1 tbsp extra virgin olive oil
2 cloves of garlic
1 tsp cajun spice blend
dried oregano & basil
pinch of salt
- Peel the sweet potato and cut into cubes. Transfer to a pot with water and let boil covered until softened.
- While the sweet potatoes are boiling, preheat your oven to 200°C and line a baking tray with parchment paper.
- Place the chia seeds in a small bowl with water and let set for at least 15 minutes.
- Mix the flours and spices together in a large bowl, stir well to combine.
- When the sweet potatoes have softened, transfer to a blender/food processor with the olive oil and garlic cloves. Blend until even.
- Mix the dry ingredients with the sweet potato mash and add the chia seed gel. Stir well to combine, if the dough comes out too runny add a bit more brown rice flour.
- Spread the pizza dough on the baking tray and form round. Bake for about 25-30 minutes.
Add the toppings you prefer. I used tomato purée, cherry tomatoes and red onion + sprinkled some dried oregano, basil and coriander on top and served with fresh parsley and arugula. Bake for about 10-15 minutes and enjoy!
Thank you for stopping by, happy baking! 🙂