Why use leftover Sweet Potato for Pizza Crust
What would the reason be why I used leftover Sweet Potato for a Pizza Crust? I turned leftover Sweet Potato into a Pizza Crust as the base is gluten-free, wheat-free, grain-free and perfect for people with allergies or trying to avoid wheat flour 👌
1½ cups cold cooked and mashed sweet potato
1/4 cup tapioca flour
1/4 cup coconut flour
A crack of sea salt
2 tsp psyllium husk (optional)
½ tsp garlic powder
½ tsp onion powder
1 Tblsp dried parsley flakes
2 Tblsps coconut oil
Using a fork, mix the egg with the sweet potato until well blended and incorporated.
Add the rest of the ingredients together and it forms into a soft ball of dough.
Leave the dough to rest and firm up for at least 10 minutes.
In the meantime, line a baking tray with baking paper.
Press the dough into the shape you prefer.
Be careful not to make it too thin.
Poke tiny holes into the base with a fork.
Bake at 180C until the bottom is brown.
Remove from the oven and gently flip over.
Add any sauce of your choice as well as pizza toppings.
Return to the oven and bake until browned at the bottom and the cheese has melted.
Cool slightly before cutting.
Caashifa Adams Young prepared, tried, and tested and showed us why to use leftover Sweet Potato for Pizza Crust
Why use leftover Sweet Potato for Pizza Crust. Sweet Potato Pizza Crust made gluten-free with wholesome foods and requires no food processor. Do you have time to make pizza dough from scratch? Maybe, maybe not, so this simple, healthy alternative is a worthy option when you have a craving for pizza and limited time!
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