A gluten free crust that stays crispy and can hold hearty toppings. I have used this recipe and topped with aged Parmesan Cheese and cut into squares for a cocktail party, I have made into individual pizzas topped with prosciutto and spicy arugula salad for dinner and in this picture I topped with Caramelized Onions, Aged Balsamic and Manchego Cheese. The skies are the limit once you have this base.
Sweet Potato Pizza Crust
Serving 4 Preparation time 6 minutes Cook time 40 minutes Total time 46 minutes
2 cups mashed sweet potatoes (2 large sweet potatoes, microwave 6 minutes, slice and scoop out the center to mash)
4 T coconut flour
4 T corn starch
6 T water
1/4 tsp garlic powder
1 tsp chopped fresh rosemary
olive oil spray
Pre-heat oven 400'
In large bowl add mashed sweet potatoes, coconut flour, corn starch, garlic powder and fresh rosemary. Mix well and slowly add the water in the mix.
Place parchment paper on pizza tray. You can make 1 large, 2 medium or 4 individual pizzas. Add dough to the center and carefully use large spoon and flatten to round crust. *If too thick it wont get crispy and too thin it will burn, so take your time and carefully start in the center and work your way out.
When you have your shape, spray with olive oil spray and season with a pinch of salt
Bake 30 min
Remove from parchment paper slowly, if not crispy enough you can flip and bake for an extra 5 minutes.
Top with your favorite pizza ingredients or try topping with a salad!
Contact Me with your topping and I will get back with the perfect pairing!!!! Cheers!!!