Simplified & Made Wellthy
This recipe feels like a cheat meal even though its not!! This is a flavorful, gluten-free meal! One of my husband’s favorite meals! The sweet potato with BBQ sauce is an amazing combo. I almost like it better than regular pizza! It is labor intensive but worth it in my book. This recipe makes two small pizzas. I usually double this recipe but into two separate batches because of the size of my food processor.
- Preheat oven to 400 degrees. Chop sweet potato and pulse in food processor. Add the egg and pulse. Finally add oat flour and mix fully. You may need to mix it with a spoon, then mix in processor again. The mixture should resemble a loose dough or thick batter.
- Transfer to a parchment lined baking sheet. Press into crusts and shape with your hands, make two smaller crusts about ¼ inch thick. I use the back of a spoon to spread and smooth it out. (small pizzas are easier to flip, I usually do two separate batches to make more pizzas)
- Bake for 20-25 minutes, until the top is dry to the touch. Remove from oven and flip pizza if you have a very wide spatula. If not, let cool, and invert back onto the baking with the dry side facing down. Peel the parchment very gently off the top layer. Bake for another 5-10 minutes to get a nice crispy top.
- Take out of oven and top with sauce (I use Trader Joe’s BBQ Sriracha sauce), raw cheddar cheese (or mozzarella) cut pineapple, and ham (or chicken). Bake for 10 minutes, or until the cheese is melted and pizza is hot.
- Let cool on a drying rack.
- Important tips: Only try this if you have a food processor. I don’t recommend normal sweet potato because it won’t be stiff enough. Also, I usually buy one extra large sweet potato and make two separate batches of the dough for leftovers (4 small pizzas).
* if you’re gluten-free, make sure ingredients you buy are *