Contrary to popular belief, pizza can be healthy. Better yet, a healthy pie can be a lot easier to put together from scratch than the traditional recipe. If it’s vegan and gluten free on top of that, how could you resist? This roasted garlic sweet potato pizza crust perfects that delicate sweet and savory balance you crave. It will rock your pizza-worshipping world.
It’s one thing to go whole-wheat on your crust, but it’s an entirely new game when you omit flour altogether and use veggies as the base. This is when things get more interesting (and way more figure-friendly!) as toppings are no longer the only area for experimentation –craving some cauliflower? Zucchini? Eggplant? Potatoes? The crust is where you can exercise your cravings and end up with a healthier alternative to regular pizza crust. A vegetable-based pizza crust is also easier to make than a flour-based crust. Really. Omitting the laborious, not-so-foolproof dough-making component simplifies the crust so that it only becomes a matter of throwing a few select ingredients together and, voilà!
Cauliflower crust pizza has made the rounds and you’ve likely experimented with it yourself. Next up is sweet potato pizza crust, perhaps the most game-changing pizza crust to date. It’s dense, crunchy on the outside and soft on the inside, lightly sweet, and versatile. You can change its flavor easily just by mixing in spices or herbs. This recipe keeps it classic with the addition of basil and oregano. Flaxseed “eggs” hold the crust ingredients together, and almond and oat flours offer their gluten-free mealy texture and a crispy, crust-like finish.
Roasted Garlic Sweet Potato Pizza Crust
- 2 large sweet potatoes
- 1 bulb garlic
- 1 teaspoon olive oil
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- ¼ cup almond flour
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
Preheat the oven to 400 degrees Fahrenheit. Wash the sweet potatoes and use a fork to puncture them a few times around their surface area. This will allow hot air to escape from under their skins as they cook. Place the potatoes on a baking sheet.
Take the garlic bulb and slice off the top, about an inch down from the bud. Drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Place the garlic bulb next to the sweet potatoes on the baking sheet. Place the baking sheet into the preheated oven and let bake for about 45 minutes, or until both the sweet potatoes and garlic bulb are tender.
In a small bowl, combine 1 tablespoon of ground flax seeds and 3 tablespoons water. Mix and let sit for a few minutes.
Skin the baked sweet potatoes and then place them into a large bowl. Mash with the backside of a fork. Stir in the flax seed 'egg', 4-5 roasted garlic cloves, almond meal, olive oil, apple cider vinegar, basil, oregano, and salt. Once evenly combined, taste the mixture and adjust the seasonings according to your preferences.
Line a baking sheet with parchment paper. Scoop the crust mixture onto the baking sheet and mold into a circular crust that is about ¾-1-inch thick. Place the baking sheet in the oven and cook the crust for about 30 minutes, or until lightly crisp and browned. Remove from the oven and top with all desired sauces and toppings. Pop back into the oven and cook until the toppings have heated. Serve and enjoy!
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