Hope everyone is having a great weekend (as well as an extra hour of sleep)! To cap off the weekend, I thought I would share one of our dinnertime faves.
I love pizza and miss the real take away stuff – celiac is irritating like that. Not to mention, I *try* to cook things that are healthy and filling, so when a friend of mine pass along the recipe for Kale Pizza with Sweet Potato Crust (as adapted from Callie England), I had to try it – and it was a big hit in our little home, gluten free and all! I tweaked the toppings a bit, but the original kale combo is equally delish!
Sweet Potato Crust
2 cups of mashed sweet potatoes
2.5 cups of gluten free flour
2 tsp baking soda
1/4 cup of cold water
2 T of olive oil
dash of seat salt
Process all ingredients in a food processor (or stir incessantly until smooth a la Abby).
Once combined, place dough in bowl and use hands to form 2 balls. On a baking sheet (silicone, or pizza stone) roll dough into circular shape about .25 inch thick. Should yield 2 8″ crust. (I make a few different sizes for variety.)
In a preheated oven, bake crust at 400 degrees for 10 minutes. Remove from oven. Add desired toppings – we tried chicken sausage, rocket, tomatoes, parm, and red bell peppers last night – and bake for another 20 minutes at 400 degrees or until outer crust turns brown.
Once browned, remove from oven and allow to cool.
Yummo! Give it a try – perfect for a cool fall dinner! Until next time…