1 day ago
SWEET POTATO CRUST | Made without dairy or wheat, the easy-to-digest dish is the perfect combination of good and good for you...
For the crust:
1 cup baked and mashed sweet potato
1 cup oat flour (blended oats) or almond flour for Paleo
1 tsp baking soda
1/2 tsp dried oregano
1/2 tsp dried basil
¼ tsp curry powder (optional)
½ tsp sea salt
1/8 tsp freshly ground black pepper
For the plant-based pesto: (makes 1 ¼ cup)
2 cups tightly packed fresh basil leaves
½ cup walnuts or pine nuts
1 garlic clove, chopped (omit for Pitta/yogic path)
sea salt and freshly ground black pepper, to taste
1 Tbsp lemon juice
3 tbsp nutritional yeast
½ cup extra virgin olive oil
For the toppings:
choice of veggies (mushrooms, kale, artichoke coated in olive oil)
1 handful arugula tossed in olive oil and lemon, optional
For the pesto:
Combine all ingredients, except olive oil, in a food processor. Pulse until mixture is coarsely ground. Stream in the olive oil while blending. Transfer to an airtight container and refrigerate until ready to use.
For the crust:
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the sweet potato, flour, baking soda, oregano, basil, curry powder, salt and pepper. Knead well until the mixture resembles pizza dough.
Coat a wood board and rolling pin with flour and roll the dough into a large circle, about 1/2 inch thick. Bake for 15–20 minutes or until the crust edges are slightly browned.
For the pizza:
Remove the crust from the oven. Spread ¼ cup pesto over the crust, then top with feta, roasted chickpeas and vegetable toppings. Broil for 3–5 minutes, or until cheese is melted. Cool briefly before slicing. Top with arugula salad and enjoy.