Sweet Potato Pizza (makes 2 rectangular baking sheet sized pizzas)
(If you are going to make the Cashew "Mozz" for a "cheese" topping, get 1/2 c cashews soaking now before starting anything else)
Pizza Crust:
2 lg Japanese sweet potatoes, peeled and cubed
1.5 c tapioca flour
(optional):
1 tsp paprika
2 tsp Italian herbs
1 tsp garlic powder
1 tsp onion powder
Crust preparation:
Steam cubed sweet potatoes until soft.
Preheat oven to 350 degrees.
Drain, mash potatoes in bowl and add tapioca flour and seasonings. If more flour is needed to form dough consistency, feel free to add more.
Divide dough into 2 and flatten out on parchment-lined baking sheets until about 1/4" - you want a very thin crust.
Bake @ 350F for 20 minutes.
Take out of oven, place second sheet of parchment over top and flip. Roll out a bit flatter again, as crust shrinks a little when cooking. Press or roll out until the crust reaches the edges of the baking pan.
Return to oven and bake another 20 minutes.
When done, you're ready for pizza assembly.
While it's baking, if you're making Cashew "Mozz" for a "cheese" topping, start that now as the crust cooks a second time.
Pizza Assembly:
You'll need a pizza sauce (we like our Vegan Fat-Free Marinara Sauce here)
veggies of choice
I use:
broccoli, finely chopped
sliced olives
sliced red onion
fresh herbs, finely chopped (basil, oregano, thyme)
fresh spinach
cashew mozzarella (omit if fat-free)
Other topping options: marinated mushrooms, carmelized onions, red bell pepper, pineapple, artichoke hearts, the possibilities are endless!