December 17, 2014

C & C in the Kitchen: Sweet Potato Pizza

It's me, Katie. And I'm back in the kitchen. Two recipe posts this week. Tis the holiday season, I suppose. Remember my 6-week Reboot earlier this year under the tutelage of Dietitian on a Mission, well one of my most favorite recipes (and Dr. B's) from the program was the Sweet Potato Pizza. And we've made it several times since. It's just SOOOO good, and pretty good for you.

First, the crust. 

2 large sweet potatoes, peeled and cut into chunks
1.5 cups flour of choice (gluten free, almond, cashew, etc.)
1/4 cup shredded parmesan
1 Tbsp dried Italian herbs
1 tsp baking soda
1/4 tsp garlic powder
3/4 tsp salt
coconut flour to dust your hands
Pizza toppings of choice (minus tomato sauce)

Preheat over to 400.
Boil sweet potato pieces until very soft, about 20 minutes. Drain and place in large mixing bowl. Mash.
Add the rest of the ingredients and mix. With your hands coated in coconut flour, remove dough from bowl, and place on a cookie sheet lined with parchment paper. 
Press dough thinly on the cookie sheet, using coconut flour as needed (mine covers most of the pan). 
Bake for 20 minutes until lightly browned.

While the crust cooks, I sautéed red onions, red peppers, mushrooms, tomatoes, and spicy chicken sausage. 

After the crust has cooked for 20 minutes, remove from oven, put on the toppings along with your cheese of choice - I use lite mozzarella sparingly, and return to the oven for 15 minutes, or until the cheese is melted. 

An added bonus, it's good cold the next day for lunch too! 

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