SWEET POTATO PIZZA CRUST

SWEET POTATO PIZZA CRUST

Ingredients

235 g (1 cup) mashed sweet potato

120 g (3/4 cup) white rice flour

40 g (1/3 cup) tapioca flour

1 teaspoon of baking powder

1/2 teaspoon of salt

food spray

Instructions

1. Watch the video (on the source) to see all the steps of the instruction.
2. Peel and chop one medium sweet potato into pieces (about 3 cm) and cook it in a pan with water for 10 minutes or until the fork is ready. Discard the water and mash the sweet potato with a potato press (I used the same pot). For this recipe you will need 1 cup (235 g) of sweet potato puree.
3. Preheat the oven to 375 degrees F (190 degrees C).
4. Add rice flour, tapioca flour, baking powder + salt and mix with a spoon.
5. Once the mixture has cooled slightly, use your hands to knead the pizza dough in a ball. If the dough is too dry, add a little water or oil. If it is too sticky, add more rice flour. It should look like dough in my video.
6. Place the pizza dough on a sheet of greased parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll the dough into the shape you need (about 0.7-1 cm thick).
7. Remove the top parchment paper (do not discard it, you will need it again) and transfer the rolled pizza dough (including the bottom sheet of parchment paper) onto the baking sheet. Bake the pizza dough in the oven for about 10 minutes. In the meantime, you can cook the pizza toppings!
8. After 10 minutes, remove the pizza dough from the oven. Add a second parchment and gently turn the pizza dough. Please do not burn your fingers! If the crust is too hot, just wait a few minutes. Now fold the hot parchment paper.
9. Put your favorite toppings on a crust of sweet potatoes and place the pizza in the oven for about 10-18 minutes. If you just add a few toppings, such as cheese and olives (for example), the pizza will be ready much faster than if you add a lot of different vegetables.
10. Enjoy your delicious pizza! Leftovers can be stored in the refrigerator for up to 3-4 days.

This article is adapted from this site.