SWEET POTATO PIZZA
My mission to create alternative ways to load up on sweet potato on my high carb days is not yet complete…in fact it’s pretty much never ending! Eating baked sweet potato on repeat just wasn’t going to cut it though admittedly my sweet potato protein mousse is very much on repeat. I unsuccessfully made a low carb version which didn’t cut it. It’s back to the drawing board on that one.
This sweet potato pizza was two weeks in the making. I almost gave up on the idea after the initial version was a complete flop. Soggy and not at all like pizza - I should have just topped a pile of mashed sweet potato with my “pizza toppings” and have been done with it.
Round two was an entirely different story. Rather than cooking the sweet potato, I blitzed it up in my food processor with some egg white, psyllium husk and ground flax. No nuts, no coconut flour, just a simple blitz and then a quick spreading out of the “dough” onto a greaseproof paper lined baking tray, also greased with a little coconut oil. It was really easy to form the round shape and spread it out nice and thinly just using my finger tips.
A good 35 –40 minutes later I removed it from the oven, spread the surface with a little coconut oil and gave it 10 minutes more just to be sure. The end result was a thin crispy sweet potato crust, easily “pick-up-able” the way any good pizza should be.
Topped simply with tomato puree, roasted red pepper and some sautéed red onion, I was also in need of a replacement cheese like drizzle. Pesto was the easy option but then I figured my protein icing could potentially be made somewhat savoury?!
Natural yogurt, salt, pepper and a little nutritional yeast mixed with a scoop of Pulsin’s Whey Protein, a touch of onion and garlic powder and it was good to go. Drizzle over the toppings when somewhat cool, otherwise it would most definitely “melt” before your eyes, and not in a desirable way. The topping is much better suited to a pizza that you intend to eat either just slightly warm or completely cool…PERFECT for this cold food loving girl!
- 1 medium sweet potato, peeled (approx. 200g / 7oz peeled weight)
- 1 large egg white
- 2 tbsp (15g) ground flax seed
- 2 tsp (10g) psyllium husk flakes
- 1/2 tsp Pink Himalayan rock salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1 tsp melted coconut oil for brushing the base before final cooking time
- Tomato puree
- Roast red pepper
- Sauteed red onion
- 1 tbsp (10g) Pulsin Whey Protein Isolate (for protein cheese drizzle)
- 1 tbsp (25g) natural yogurt (for protein cheese drizzle)
- Pinch of garlic powder (for protein cheese drizzle)
- 1 tsp (4g) nutritional yeast (for protein cheese drizzle)
- Pinch of Pink Himalayan rock salt (for protein cheese drizzle)
FOR THE BASE
FOR THE TOPPINGS
Preheat oven to 180C (350F).
Place sweet potato into your food processor and process until finely shredded. Just a minute or two. Add remainder of base ingredients and process to form a soft loose “dough”. Leave to one side for 5 minutes.
Line a baking tray with greaseproof paper and lightly grease with coconut oil. Dump the dough out onto the tray and using your fingertips press flat and spread out to form an even 9 -10 inch round or whatever shape you prefer! Bake in the oven for 35 -40 minutes; until starting to brown and crisp up.
Brush the top of the crust with 1 tsp of melted coconut oil and return to the oven for 5 -10 minutes more; again once nicely browned and starting to dry out!
Spread tomato puree over the top and top with roast pepper, red onion, and coriander.
To make the cheese drizzle beat together ingredients in a small dish until smooth. Once smooth drizzle over the pizza. The cheese drizzle works best if the pizza toppings are cool and the base is only slightly warm. The base also firms up even more as it cools.
If serving warm I would probably have the “cheese” sauce on the side for dunking! Best served immediately.