This vegan, gluten-loose sweet potato pizza crust is as nourishing as it's far flavorful. Steamed candy potatoes are combined with oat flour, a bit of almond meal, a chia egg, olive oil, apple cider vinegar, and a zesty array of spices. Then, the aggregate is plopped on a pizza pan, unfold into a circle, and nudged right into a toasty oven. The crust puffs because it bakes way to the apple cider vinegar, and the seasonings create the most incredible aroma.
Candy potato, sweet potahto. no matter your choice of pronunciation, candy potatoes speak our bodies’ health language. They’re rich in vitamins A, C, and B6, and filled with fiber, manganese, and potassium. Plus, they’re in reality scrumptious and rock that vivacious orange hue yr-round.
The crust puffs as it bakes way to the apple cider vinegar, and the seasonings create the most incredible aroma. The outer edges come to be subtly crispy even as the interior is strong but tender and oh-so-suitable. although i really like each cauliflower and quinoa crusts, candy potato crust takes the cake pizza pie.
Ingredients
- 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon fine-grain sea salt
- Pinch of chili flakes
commands
- make sure to degree out 5 half of cups of candy potato cubes (i.e., do not estimate primarily based at the variety of potatoes). Steam the candy potato cubes in a steamer or over the range for 30 minutes or until fork-smooth.
- add the chia seeds and water to a small bowl, whisk with a fork, and permit stand at room temperature for 10 minutes to create a chia egg.
- Preheat oven to 400F.
- add the steamed sweet potatoes to a huge 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 collectively until combined and all the oat flour has been incorporated. The aggregate should resemble a free bread dough—sticky and damp yet barely stretchy.
- Line a spherical perforated pizza pan (i.e., vented) with parchment paper.
- Scoop the sweet potato dough onto the coated pizza pan, and use a spatula to unfold it into a big 1/4-inch-thick to 1/3-inch-thick oval or circle. This technique takes 5 minutes. If wanted, gently grease the spatula with olive oil to save you the crust from sticking.
- Bake for 25 to 35 mins, or till the crust is nicely set and the edges are golden brown.
- get rid of from the oven and permit cool slightly.
- upload favored toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for any other five to ten minutes or broil for 5 mins, till the toppings reach favored doneness.
- Slice and serve immediately.
- Refrigerate leftovers* for up to four days.
source vickymoos.blogspot.com/search?q=sweet-potato-pizza-crust
