Hi beautiful humans!!
I want to share this recipe with you because, wow!! This recipe is so easy and delicious! I have been having more autoimmune flare ups than I normally have so I have removed all grains from my diet. I thought this was going to be hard because I loveeee our Friday pizza nights, but this was way better than I thought it was going to be and hit the spot. I love that there are only two ingredients and the toppings are so versatile.
Without further adieu your grain-free goodness pizza crust..
2 cups steamed, peeled and mashed sweet potato (I have use both regular and Japanese)
1 cup cassava flour (we use Bob's Red Mill)
Salt (we use Redmonds)
Optional: nutritional yeast (we use Sari foods)
Preheat oven to 400°
Combine sweet potato, cassava flour and seasonings into a large bowl and mix until an even dough forms (I find using my hands is easier).
Split dough in half (this recipe makes two pizzas) and add each half to a pan lined with parchment paper (we use the "if you care" brand) and roll out until dough is 1/4-1/2" thick.
Place pans on the same rack for 30 minutes. The dough should be firm and cooked all the way through, not mushy.
You can cut up any topping that you like while they are cooking. No meat/meat, non-dairy cheese/cheese, olives, sauteed kale, pineapple, red onion.
Add toppings and sauce (bbq, teriyaki, tomato) and put back in oven for 12-15 minutes.
Let cool, add fresh basil, nutritional yeast, whatever.
Macros for one pizza (without toppings):
Love & Light,
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