Sweet Potato Pizza Crust Yeast Free Recipes

AN EXCELLENT NO YEAST PIZZA DOUGH - QUICK EASY HOMEMADE PIZZA!

Steps:

• Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
• Spray pizza pan or baking tray lightly with oil.
• Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

SWEET POTATO PIZZA CRUST (YEAST-FREE)

Steps:

• Preheat oven to 375ºF
• Add the diced sweet potatoes into a steamer. Cover with a lid and let steam until fully cooked and tender (about 10 minutes). Set aside to cool.
• Add the sweet potato to a food processor and blend until it is smooth.
• In a large bowl, add 1 ½ cups of the sweet potato, egg, all purpose flour, baking powder, garlic powder, oregano, sea salt and pepper. Stir to combine all of the ingredients.
• It should form into a nice smooth and stretchy dough, with no dry bits.
• Divide the dough into 3 equal parts - this will make 3 medium sized pizzas. If you prefer 2 large pizzas, divide it in two!
• Roll out the dough on a well floured surface until it is about ¼ cm thick. This dough can be rolled fairly thin, if you are using a regular wheat flour. If using a gluten-free all purpose flour, you may want to roll it out on a piece of parchment paper, and not quite as thin. I tested this recipe both ways, and the gluten-free flour option was more likely to tear at this point. As long as you are gentle with it, it will be just fine!
• Bake on a baking sheet or pizza stone for 20 minutes at 375ºF. After 10 minutes, flip the crust over to ensure that both sides get crispy and it bakes evenly. At this point you can add your toppings, or set aside to cool and freeze for later.

FRUIT PIZZA

Steps:

• Heat oven to 375°F. Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
• In medium bowl, stir cookie mix, melted butter and egg until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until light golden brown. Cool completely, about 45 minutes.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Gently stir frosting into whipped cream. Spread over cookie pizza. Arrange fruit on top.