Sweet potato crust pizza – mashed sweet potatoes, flour, salt – that’s all you need to make a healthy plant-based, oil-free, guilt-free pizza dough. Add our special sauce, smoky tofu bacon, hemp seed parmesan, your favorite toppings or what ever you have on hand. Let’s make some slices!
Searching for the perfect plant-based, oil-free and carefree pizza dough took a bit of trial and error. Not having access to any acceptable pizza any ready-made substitute, it was up to me to take charge and clear a path. I knew I wanted something tasty, but I also knew that if it wasn’t easy, I wouldn’t stick to it. There was a potential risk that pizza would be off the table and that was not acceptable. I started by dicing up some sweet potatoes, grabbing my favorite stone and clearing a path. I’m not going to win any pizza dough throwing contests, but I will say the dough it easy to manage.Don’t be afraid of using sweet potato, something about the flour diminishes the sweetness and leaves you with a moist and appealing crust.
After the crust, it’s the sauce that makes pizza special. There’s a certain spicy, sweet,savory thing that must occur in order to complete a robust pizza experience. This sauce is super easy because you simply throw everything into a blender. You can make a few adjustments along the way and although I don’t advocate it, if you can’t get fresh basil, add 2 tablespoons of dry in a pinch. This also freezes really well, so consider making a double batch.
And to top it off
Let’s admit it, pizza is a wonderful way to load up on veggies and just about anything goes and it’s a great opportunity to get creative. Sweet potato crust pizza is one of the main reasons I created smoky tofu bacon and hemp seed parmesan, but pizza is also a great way to use of those bits of veggies and things like spinach that always seem to be hanging around. Let kids (and picky adults) top their own, you get a winner of a meal without complaints.
We can always find barriers to success, sometimes they show up from nowhere and sometimes we can see them coming (sometimes like a slow-moving train). One thing for sure – if we allow barriers to impede our goals, they will crush us. It isn’t self-defeating to consider what might get in our way because that leads us to developing mindful escape plans. It’s about creating productive reactions to potentially (or anticipated) derailing situations.Stretch yourself, take a different approach, create a new recipe. Take out your machete (or your favorite chef’s knife) and clear the path.Print
- 2 cups (400 gms.) sweet potatoes
- 2 cups whole wheat flour (or flour of your choice)
- 1 tsp. salt
- 2 tomatoes diced
- 4 sun-dried tomatoes (rinse and press if they are packed in oil)
- 3 Tbsp. tomato paste (tomato puree)
- 1 Tbsp. apple cider vinegar
- 1 1/2 tsp. maple syrup
- 2 cloves garlic
- 1 Tbsp. oregano
- 1/4 cup fresh basil
- 1 tsp. chili flakes (if desired)
- 1/4 cup nutritional yeast (optional)
- Thin-sliced courgette (zucchini)
- sliced red onions
- black olives
- diced red or green peppers
- Jalapeno or fresh red chili slices
- hemp seed parmesan
- smoky tofu bacon
- Peel and cube the sweet potatoes.
- Place them in a pan and cover with cold water.
- Bring the sweet potatoes to a boil and then simmer until they are tender when pierced with a fork (about 20 minutes).
- Rinse, mash and let them cool a bit.
- In a mixing bowl, combine the flour and salt.
- Add the sweet potatoes and mix with a spoon and then your hands until you get a smooth dough, add more flour if necessary.
- On a floured surface, roll the dough to fit your desired thickness and pizza pan.
- Put all the ingredients into a blender or food processor.
- Combine until smooth.
Make the pizza
- Pre-heat the oven to 4000 F (2000 C)
- Place the pizza crust in the oven on a medium rack and allow it to pre-baked for 15-18 minutes while you prepare your toppings.
- Take the crust out of the oven and spread that yummy sauce.
- Add your favorite toppers
- Place the pizza in the heated oven and bake for 10-15 minutes until the toppings are done.
Pizza dough and sauce can be made ahead and stored in the fridge for up to 4 days.
Roll the dough super thin (1/4 inch) and make individual flatbread pizzas or flatbreads topped with pesto, or as hummus dippers.
Pre-bake, then freeze pizza dough and/or pizza sauce for quick meals.
- Category: main courses
- Method: blending/baking
- Cuisine: plant-based