400 gr. sweet potato,
150 gr. almond flour ( you can use coconut flour, quinoa flour , lentil or buckwheat flour, don’be afraid to play with flours, most of them work well, you can find your favorite ingredient by mixing)
80 gr. gf oat flour ( you may need to add more flour if your sweet potato includes water after boiled in pressure cooker. do not consider this if you will roast it in the oven)
3 tbsp gf nutritional yeast,
1 teaspoon garlic powder,
1 tbsp tapioca starch,
1 teaspoon salt,
1 teaspoon onion powder,
2 tsp Arche VeggEgg ( lupin powder) + 6 tbsp water or 2 tsp ground flaxseed + 6 tbsp water
Preheat the oven to 200º C and line a baking sheet with parchment. Place the sweet potato to pachment paper, bake for 1-1,5 hours or until soften. ( or as an alternative, cook sweet potato in pressure cooker for 30-40 minutes until soften)
- In a small bowl mix lupin powder or ground flax with water. Set aside for 10 minutes.
- Remove roasted sweet potato from the oven, put it in a large bowl, mash with a fork. Add almond flour, oat flour, lupin or flax mixture, nutritional yeast, garlic, salt.
- Stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8″ thick).
- Bake in the oven at 200º C for 25 minutes, then flip and bake for another 15 minutes. Remove from the oven and top with your desired sauce and toppings, then bake for another 5 – 10 minutes until the toppings are cooked.Sauce recommendation:
Ingredients:1 tbsp tomato paste,
1 tbsp chopped fresh basil,
4-5 cherry tomatoes,
1 tbsp olive oil,
Pepper and salt to tasteToppings I used: cherry tomatoes, cultured vegan cheese infused wasabi ( recipe from my 2nd book), lotus roots, fresh basil
Place all ingredients into a food processor, mix on high speed until you get sauce mixture.
Pour over the pizza crust. Top with your favorite toppings. Bake for 15 minutes and let it cool at least 10 minutes then cut and serve. Enjoy!