Friday, May 14, 2010

Best, Gluten-Free, Pizza Crust, Ever!


Sweet Potato Pizza Crust
I got the original recipe from fatfree.com but made my own alternations of course.

3 cups cubed sweet potatoes
1 cup gluten-free flour
Herbs of choice

My pizza toppings, like to keep them simple:

- Olive oil (base)
- Spinach
- Red peppers
- Chicken
- 1/2 tbsp Parmesan cheese
- 2 tbsp Honey garlic BBQ Sauce

  


1. Preheat oven to 400 degrees.
2. Boil potatoes until done and then mash. Slowly add flour. Mix together.
3. Add herbs of choice. Spread out over a lightly sprayed cookie sheet or pizza pan. Bake for 15 minutes.
4. Take out and top with sauce and toppings of choice. Bake another 20 minutes until done.


Just three ingredients for the pizza dough.

Pressing out the pizza dough - my tray was way too big!

 

'Oh, I can't wait to get me a feller and make me some pie!'
- Elaine from Seinfeld

4 comments:

Sissa said...

YES! I like this.. I like this a lot! Sweet potato..hmm, who would have thought. Now, when you're using gluten free flower, what kind are you using? I wonder if Potato flour would be a good match, or would there be too much starch? Can there be too much starch in pizza? Anyway... I just have many options for gluten free flour.. was wondering your opinion?!

Candice Fraser said...

I made this Friday night. Awesome! I put a couple cloves of garlic and some fresh basil into the potato and flour mixture. It was amazing.

I topped the pizza with some homemade bbq sauce, chicken, spinach, cooked onions, tomatoes and ricotta cheese. It was delicious! All my roommates loved it too!

The middle of the crust was a bit soggy tho - so I think I didn't quite cook the crust long enough the first time it was put in the oven - but was still so delicious! Thanks for the great recipe!

Sarah-Lyn said...

My pleasure Candice! Glad you enjoyed it :)

It's funny you should say that cause I too found the very middle a little soggy probably for the same reason.

Krista, my staple gluten-free flour is this recipe: http://www.tasteofhome.com/recipes/Gluten-Free-Flour-Mix

So yes it would be pretty starchy - maybe a good alternative to the potato starch is corn starch?

Candice Fraser said...

A thought I had to eliminate the soggy middle - use a larger pan, and only spread the 'dough' around the outside, leaving a gap in the middle. Think Angel Foodcake. That way, all sides will get nice and crispy. That's my thought. I'll probably try it next week.

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