So last night's dinner challenge was finding a recipe that my guests could all handle. I'm a Paleo girl, my Aikido Sensei is a Vegetarian, and my business partner is on a gluten free diet. Well, I stumbled upon this recipe by Ashley Melilla of the Blissful Basil and it was a BIG, and I mean BIG hit. We made ours look just like the picture :) I even ate an artichoke!
5½ cups peeled and small-cubed sweet potatoes (about 2 large sweet potatoes)
1 tablespoon chia seeds
3 tablespoons water
1¼ cup gluten-free oat flour (I replaced this with all alone meal)
¼ cup almond meal
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1¼ teaspoons garlic powder
½ teaspoon fine-grain sea salt
Pinch of child flakes (no flakes for me!)
Be sure to measure out exactly 5½ cups of sweet potato cubes. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
Preheat oven to 400F.
Add the steamed sweet potatoes to a large mixing bowl and mash them.
Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined.
Line a round pizza pan with parchment paper. Scoop the sweet potato mixture onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. This process takes 5 minutes or so, so be patient as you're smoothing out the crust. When you're done, you should have a ⅓-inch thick pizza crust.
Pop the pizza pan in the oven and bake for 25-35 minutes or until the crust is set and the edges are golden brown.
Remove the crust from the oven and let cool.
Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and broil for 5 minutes.
Slice, serve, and refrigerate leftovers.
*There tends to be some variability in baking time across kitchens, so you may need to bake up to 40 minutes to ensure the center of the crust is set. Alternatively, divide the dough into two pieces, spread each mound of dough out into a ⅓-inch-thick layer over separate pizza pans (forming two pizza crusts), and bake each for 22 to 25 minutes or until the edges are light golden-brown and the center of the crust is set. Then, add toppings and bake another 5 to 10 minutes.