Recently my naturopathic doctor suggested I drop wheat from my diet and see if that helped with my fatigue. The suggestion came the day before I was planning to make homemade pizza (a family favorite). I was already drooling over the thought of making bacon artichoke pizza…oh the anguish. I briefly considered picking up a gluten-free pizza crust…or making the infamous cauliflower crust pizza, but decided against both. I made the cauliflower crust a few years ago, and it was okay…not bad, although I wasn’t a fan of the strong cauliflower flavor. I kept thinking it would have been better as a broccoli crust (a veggie I prefer). The main thing was, it was so much work. Too much work for a cauliflower flavored crust.
Thinking over my options (and looking in my pantry) I decided to try a sweet potato crust. Two years ago I hated sweet potatoes with a passion. Then one day, for no apparent reason, I suddenly started like them. Don’t ask me why, taste buds can be weird sometimes…
To make the crust, I simply sliced the sweet potatoes until they were about a 1/2 an inch thick, and covered my pizza pan with the slices. Next, I drizzled the sweet potatoes with olive oil and sprinkled on a generous amount of Johnny’s Seasoning Salt.
Then I layered the crust with sauce, cheese and toppings. I baked this (along with our regular pizzas) in the over at 450 degrees for 18-22 minutes. Just enough to make sure the sweet potato is cooked through.
When the pizza was cooked, I was left with a hot, gooey pizza that I ate with a fork (since the crust isn’t held together). The crust did taste like sweet potato (naturally) but was not noticeable in each bite. I personally prefer this over the cauliflower variety and it was so much easier to make!