A friend of mine posted this recipe on Facebook a while back, asking my opinion. I was intrigued and eager to try it out myself, and finally got around to it this weekend.
I love that this crust is not only both grain and dairy-free, but doesn't require eggs either. It comes together with little effort (the dough is very easy to shape into a circle, an accomplishment that usually escapes me when I'm making pizza).
From a flavor standpoint, I'd give this one a 10. It really complimented the egg, bacon and spinach topping that I used, and baked evenly. The only downside, however, is that it did not get nearly as crisp as a traditional crust.
When using zucchini or cauliflower for crusts I always make sure to wring out the excess water from the vegetables first. That's not really an option here, and without an egg there's just not much in the crust that will help it to crisp up. I did find that it got a bit firmer when I turned off the oven and left the par-baked crust sit in it while I prepared my toppings.
Overall I'd recommend this one if you don't mind a knife and fork pizza. I do think I'm going to tinker with it a bit, though, to try to get some crispness. I think the addition of egg and/or melted coconut oil might do the trick. In the meantime, though, I would recommend this as a healthy grain-free alternative to traditional pizza dough.
Paleo Sweet Potato Pizza Crust
adapted from POPSUGAR Fitness
2 medium sweet potatoes (enough to yield 1 cup of mashed sweet potatoes)
1 cup almond flour
1 tsp. baking soda
1/2 tsp. garlic powder
1 tsp. salt
Prick sweet potatoes in a couple of places with a fork. Microwave on high for 5 minutes**, then flip over and cook on high for 5 minutes. When cool enough to handle, cut potato and remove cooked flesh.
Add 1 cup of the cooked sweet potato to a large bowl. Add almond flour, baking soda, garlic powder and salt. Using hands, mix ingredients until they are well-blended.
Place a Silpat liner or piece of parchment paper on a baking sheet. Press out dough into a circle that is 1/2 inch thick. Bake for 15-20 minutes or until the edges are starting to brown.
Turn off oven and allow crust to sit inside for about 10 more minutes. To finish off the pizza, top with your choice of topping ingredients. Set oven to broil and cook for a couple of minutes more.
**you can also bake or boil the potatoes until they are cooked enough to be mashed.