Sweet Potato Crust Pizza Food

3 INGREDIENT SWEET POTATO PIZZA CRUST

Steps:

• Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.
• Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands - you can either make two smaller crusts (you'll get more crispy edge surface area) or one larger crust. Crusts should be about 1/4 to 1/2 inch thick.
• Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
• Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.

SWEET POTATO PIZZA CRUST

Steps:

• Preheat the oven to 375 F. Peel, dice (to about ½" pieces), and measure out your Sweet Potato. I recommend using a food scale for best results. Fill a steamer basket with a small layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
• While the Sweet Potatoes are steaming, prepare the Flax "Egg" in a small bowl and set aside. Combine the remaining dry ingredients in a medium bowl and whisk well.
• Transfer the Sweet Potatoes to a large bowl, then mash well. Add the Flax Egg and mix until evenly combined, then add in half of the dry ingredients and mix with a fork. Add the remainder of the dry ingredients - at some point you will need to switch to using your hands to knead the dough into a ball.
• Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle about ⅓-½" thick, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
• Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
• Top the Sweet Potato Pizza Crust as desired, then return to the oven for an additional 10-12 minutes. You can broil the pizza at the end for an additional 1-2 minutes if you'd like your toppings to be extra crispy! Leftovers will keep in the fridge for up to one week.

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

SWEET POTATO PIE-STUFFED CORNBREAD

Steps:

• For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
• Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
• Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
• Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

FONTINA & SWEET POTATO PIZZA

Steps:

• Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.