I saw @atouchofbasil write a post this morning that was basically about needing to be nicer to ourselves. So wise & so necessary - so I’m taking note and I’m just gonna say it - I am INSANELY proud of myself for this ✨SWEET POTATO PIZZA CRUST✨ I think I wowed myself tbh…It is vegan, gluten free, dairy free, sugar free, paleo, whole 30 approved and has minimal ingredients - plus it is obvvvviiii delicious. I topped it with vegan pesto, lots of cooked veggies, and some chicken for a good source of protein. I ended up drizzling a little siete cashew cheese on top and it was perfect!
A few days ago I decided I was going to cut a few things out of my diet for the next 30 days to see if it would help me feel better 🤷🏼♀️ I have a few different issues going on that I’m not going to get into right now bc there’s not enough room on here 😂 but more or less I sleep terribly, my body feels like it’s breaking sometimes, & I feel overwhelmingly tired more often than I probably should. Yes, I know I do a lot so that clearly has something to do with it, but I also feel like the irregular sleeping as GOT to go. Even though I don’t consume unrefined sugar to begin with, I decided to cut out ALL sugar (coconut, maple syrup, honey, etc.), coffee, ALL dairy (i tend to only eat sheep/goat milk cheese on the norm), & alcohol. It’s only 30 days, it is not forever, but it’s a science experiment for myself to see if I feel a shift🙃
All that said, this is more or less 30 days of whole 30, but this whole 30 SWEET POTATO PIZZA CRUST tastes a whole lot like a normal day to me! 🎉This pizza crust has a very similar texture to the simple mills pizza crust if you’ve ever tried that before. You can keep it as a whole 30 recipe & top it with vegan pesto, veggies, & chicken OR you could make whatever kind of pizza you are craving with it! This is definitely about to be on repeat in our house & not going anywhere after these next 30 days! I prefer making the dough in the morning & letting it set in the fridge during the day before making the pizza, but either way works!
WHAT YOU NEED:
(makes a 10” pizza crust)
1 large sweet potato, shredded
1 cup almond flour
2 tbsp arrowroot powder
2 tbsp flax meal
1/2 tsp of each of the following: himalayan pink salt, black pepper, garlic powder, oregano, smoked paprika
2 tbsp apple cider vinegar
2 tbsp avocado oil
HOW TO:
Preheat oven to 425 degrees.
Peel your sweet potato and shred it. (I use a cheese grater.)
Next you need to take all the moisture out of the sweet potato. I find the best way to do this is to scoop the shredded sweet potato into a clean dish towel and squeeze and twist over the sink until no more water escapes from the towel. This is a very important step! Try to get as much moisture out as possible!
Once all the moisture is removed from your sweet potato, mix together shredded sweet pot., flour, arrowroot, flax meal, spices, apple cider, and avocado oil in a medium bowl. It should feel like a sticky dough. (It will be a little wet - that’s ok. If you feel it is too wet - depending on how much moisture was removed from sweet pot - you can gradually add more almond flour until you like the consistency.) Form the dough into a ball.
Now it’s time to roll the dough out. Place your dough on your pizza stone - or if using a baking sheet, lay out a piece of parchment paper and place dough on top of parchment. Next, you want to place another piece of parchment paper on top of the dough. This will help roll it out. Using a roller, roll your crust into a pizza shape, about 10” diameter. Bake for 18 -20 minutes. (NOTE: the crust starts to brown a little - don’t worry, it’s not burnt. Just keep your eye on it.)
Once dough is cooked, you can either set aside in the fridge to make pizza later, or you can begin to add your toppings. After all toppings have been added, bake at 400 degrees for about another 15 minutes, or until toppings are golden. ENJOY!
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