Sweet Potato Pizza Crust

Sweet Potato Pizza Crust | Dinner of Herbs

Somehow I made it about 19 years into my life before I ate a sweet potato.

Such a travesty.  But do not worry, that situation has been remedied!  I’ve used the past few years to make up for those sweet potato-less days.  Hasselback sweet potatoes stuffed with apple slices, cranberries, and pecans, sweet potato biscuits, spicy sweet potato fries, and even just plain sweet potato have all been enjoyed immensely.

sweet potato pizza crust healthy whole wheat

I mentioned my deep love for sweet potato biscuits a month or two ago.  That recipe (and finding this recipe while browsing wordpress one day) was the inspiration and starting point for this recipe.  If sweet potato can be incorporated into a biscuit, why not a pizza crust?  I knew I would need to reduce the stickiness of the biscuit dough to make a manageable pizza dough, so I decreased the milk and butter.  To make it more pizza dough-like, I removed the sugar, and substituted olive oil in for the butter.  For as much guesswork that went into this recipe, it turned out extremely well.  I was very pleased.  The dough was still pleasantly sweet and worked well with the faintly sweet tomato sauce, but contrasted nicely with the salty, sharp feta cheese with which I used to top the pizza.

Sweet Potato Crust pizza AND Vegetable Pizza on Whole Wheat on the same day?!  What luck!
Sweet Potato Crust pizza AND Vegetable Pizza on Whole Wheat on the same day?! What luck!

I encourage you to use whatever toppings you like, just keep in mind that the dough does retain the natural sweetness from the aptly named sweet potatoes.

The Recipe

Ingredients

Crust

1/2 c mashed sweet potato (approximately one medium-small sweet potato)

1 1/4 c white whole wheat flour

1/2 tsp salt

1 1/2 tsp baking powder

1/4 c milk

1 1/2 Tbsp olive oil

Sauce

8 oz tomato sauce

6 oz tomato paste

garlic powder

onion powder

basil

oregano

Suggested Toppings

feta, crumbled

mozzarella, shredded

parmesan cheese, shaved

tomato, fresh

broccoli, frozen

Servings: 6 large slices

Heat oven to 400oF.  Peel, dice, and boil the sweet potato until soft.  Drain and then mash the sweet potato, and measure out 1/2 cup into a large bowl.  Add the milk, olive oil, and salt and mix well.  In a smaller bowl, sift together the flour and baking powder.  Pour the dry ingredients into the wet ingredients and combine.  Lightly dust hands with flour and gently knead the dough until it is well mixed.  You may have to add a little more flour to reduce the stickiness of the dough.  Do not add very much, because the dough should still be sticky when you spread it on the baking sheet.  Bake for 5 minutes.  While the crust is baking, mix the tomato sauce, tomato paste, and seasonings in a small pot over low-medium heat on the stove.  Remove the crust from the oven, and increase the temperature to 425oF.  Spread a thin layer of sauce on the crust and add the rest of the toppings, and return to oven for 10-15 minutes, or until cheese has completely melted and the broccoli is beginning to brown.  Slice and enjoy!

sweet potato pizza crust -light and fluffy

Advertisements

82 thoughts on “Sweet Potato Pizza Crust

  1. I really love sweet potatoes, especially with lime and paprika butter. This recipe looks good. I recently made pizza with pureed beetroot in the crust so I’m keen to try this.

      1. It did make it purple, even after baking! Pretty, and it genuinely didn’t taste too beety. I think it would be quite child-friendly. I used rye flour which complemented the flavour of the beets

  2. This looks absolutely delicious! I love the idea of using sweet potatoes for this too as they are so delicious and definately an Antiguan Vegan staple. I will make a vegan version of course and send you a slice LOL!!!

  3. This sounds delicious, but I’m wondering what the texture is like without the inclusion of yeast? And thanks, too, for liking my posting on Maple Pecan Granola and Food Sensitivity Testing.

    1. The texture is much softer than typical pizza dough. It is a bit more like a biscuit than a typical pizza dough. It is somewhere between a fluffy, soft buttermilk biscuit and a pizza dough. And you’re welcome. 🙂

Thoughts? Comments? Questions? Concerns?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s