Pizza used to make my heart so happy but the amount of fat in it, did not. Plus the fact that all gluten-free pizzas I have tried tend to be super heavy, dry and crumbly and nobody likes a crumbly dough.
I’ve tried all the tips and tricks for creating a healthier pizza, from using pitta breads– (but this isn’t really the same, its okay for a quick lunch time replacement but it doesn’t fill the pizza void) all the way through to cauliflower, which, okay makes a decent dough but isn’t very solid and boy does it make your house smell like cauli for weeks on end. Nuhuh honey, that’s not for me.
But late one night, while stuck scrolling through my usual Pinterest hole I stumbled across a sweet potato pizza crust that only required 3 ingredients and looked pretty solid in terms of consistency. So I gave it a go. I may have added a few extra ingredients to my dough than the recommended recipe because I’m such a rebel but it was insane- a good solid dough, a crisp exterior yet soft on the inside and stable enough to get stuck in with your hands like a good pizza should. This was probably one of the easiest pizzas I have ever made and I would probably say it was one of the tastiest too. A very well deserved 10/10, and heres how you can make your own. Thank me later.
1 Cooked Sweet Potato
A good handful of Gluten Free Oats
I added the extra, but feel free to add what ever seasoning’s you like or leave it plain:
Plus: a selection of pizza toppings- go wild.
Pre-heat your oven to 180c.
Scoop the sweet potato out of the flesh and add to a blender along with the rest of your ingredients.
Blend until the consistency is between a loose dough/thick batter.
Transfer onto a tray lined with baking paper and press into pizza rounds.
Bake for 25/30 minutes until the top is dry.
Remove from the oven and allow to cool for 10/15 minutes.
Carefully turn over and remove the baking paper.
Place back on the tray dried side down and bake again for a further 10 minutes.
Remove, and add your toppings. I added whatever I had in the fridge and topped with some left over pesto.
Bake for a further 5/10 minutes or until the cheese is nicely melted and golden.
Remove, slice and enjoy.