Sweet Potato Pizza Crust

I originally saw this idea on "You Are What You Eat" with Gillian McKeith on BBC America. I made up my own recipe:

Sweet Potato Pizza Crust

1 Large sweet potato (maybe 3 cups worth) cooked until very soft.

Heaping Tbsp ground flax seeds (or 1 beaten egg: if egg used, reduce water to 1/4 C)

½ C water

2 tsp olive oil

1 C whole wheat flour

¾ C all-purpose flour

¾ tsp baking powder

1/8 tsp garlic salt

1 tsp old bay or other Cajun seasoning

½ tsp Italian seasoning mix

½ C rolled oats

*Cook sweet potato by boiling, microwaving, or using the oven. I used the oven: Cook in preheated oven at 400 degrees wrapped in aluminum foil for 45 – 90 minutes . My enormous potato was in there for about 90 minutes. (Just needs to be in there until it’s really soft.)

1. Preheat oven to 350 degrees

2. Combine ground flax seeds and ½ Cup water, stir, and allow to thicken up some (wait a few minutes).

3. In a large bowl mash the sweet potato with a potato masher then stir in flax seed/water, and olive oil.

4. In a separate bowl, mix flours, baking powder, salt, seasonings, and oats then combine with sweet potato mixture – mix well.

5.  Add dough to a parchment lined baking sheet and shape into a crust. I used a wooden spoon periodically run under hot water to shape the dough smooth.

6. Bake for 35-45 minutes – until bottom has an obvious crust and stays formed with pulled on.

7. Remove crust and add toppings. Heat until toppings are warmed.

In Pictures

Mash the sweet potatoes (I left the skin on, these can be peeled if so desired).

 Grind the flax seeds and add them to 1/2 Cup water.

 Add all ingredients in the order specified and and mix well.

 

Form into a pizza crust on parchment paper.

Bake until golden on the bottom.

Add desired toppings and heat until warmed. I used a mixture of refried beans, shredded chicken, scallions, cumin, garlic salt, chili powder, and onion powder as the base. Then topped that with frozen peppers and shredded 4 cheese blend plus a sprinkle of parmesan/romano cheese.

What I Learned -

1. This crust was amazing. I will be making it often. Plus it's much faster than yeast dough, mmm mmm mmm.