Let me introduce you to this GLORIOUS, gluten-free & vegan sweet potato pizza crust. I know I know, it sounds fancy and a little complex, but it’s actually easier (and a lot healthier) than your traditional dough crust!
Healthy, surprisingly versatile and absolutely delicious, this crust can be paired perfectly with any pizza topping.
Should you recreate this Sweet Potato Pizza Crust, please leave a comment below and don't forget to tag us in your Instagram or Facebook with @truegreatvegan and #truegreatvegan because We love to see your pizza!
Makes: 2 medium pizzas or one large pizza.
- Measure out 500g of sweet potato. Peel and dice into cubes.
- Steam the sweet potato over the stove for 15 minutes or until very soft.
- Preheat your oven to 210 degrees celsius.
- Mash the sweet potato in a large bowl. Add the rest of the ingredients and mix with a wooden spoon until a dough-like texture begins to form. The dough should begin to come together in clumps, when this happens, push it together with your hands to form one big ball.
- Transfer the dough ball to a lightly floured and clean workspace, separate the dough into two even halves.
- Take one part and knead the dough for 2 - 3 minutes, or until it is no longer sticky. If the dough is too dry and crumbly, wet your hands with warm water and knead for an additional minute. If the dough is too wet, add more flour to your workspace and knead for another minute.
- When the dough reaches the correct consistency, form a small disc-like circle.
- Roll the dough into an even circle, flipping it over occasionally, until your desired size and thickness is met. If you want to create a ‘crust’, fold over the edges of the dough.
- Repeat these steps with the other half of dough.
- Oil two pizza trays (the ones with holes in them!), and place your crusts on top.
- Brush the crusts with olive oil and bake in a fan forced oven at 210 degrees celsius for 15 minutes.
- Remove from the oven, add your desired sauce and toppings to your pizza and bake for an additional 10 - 15 minutes.