Sweet potato pizza pie
By Sari Huhtala
In the mood for pizza, but steering clear of gluten? Try this palate-pleasing crust idea the next time pizza pie cravings take hold.
Sweet potato pizza crust
- 1 large steamed sweet potato, chopped and steamed
- 3 tbsp coconut flour
- 3 tbsp arrowroot flour
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
Preheat oven to 400 degrees F. Mash steamed sweet potato to fill a measuring cup. Pour into a bowl and add flours, salt and seasonings. Roll out into a pie shape onto parchment paper, to about quarter inch thickness. Bake for 20 minutes. Remove from oven and add desired toppings. Bake for another 8-10 minutes at 400 degrees F.
Prepare pizza sauce while the crust is baking.
Marinara pizza sauce
This tasty sauce works well on a pizza, or with cooked pasta or raw food zucchini pasta.
- 1 cup chopped fresh tomatoes
- 1/4 cup sundried tomatoes, in oil
- 2 tbsp oil from the sundried tomatoes (or olive oil)
- 3 cloves garlic, minced
- Handful of chopped fresh basil, chopped (or use 1 tsp dried basil)
- Handful of chopped fresh oregano, chopped (or use 1 tsp dried oregano)
- ½ tsp salt
Chop sundried tomatoes. In a Magic Bullet or food processor blend sundried tomatoes, garlic, basil and oregano until fine. Add tomatoes and pulse, or blend briefly, just enough to blend in tomatoes.
Spread over pre-baked sweet potato crust. Add desired toppings, like arugula, fresh basil, red onion, olives, peppers, mushrooms, to pizza, and bake for 8-10 minutes at 400 degrees F.
