Sweet Potato Pizza with Vegetables

Total prep and baking time: 1 hour 20 minutes

2 large peeled and small-cubed sweet potatoes
1 1/4 cup of gluten-free pizza crust mix (Bob’s Red Mill brand)
1/4 cup of almond meal
1 tablespoon chia seeds
3 tablespoons of water
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
1 teaspoon of dried basil
3 cloves of garlic-diced
1 teaspoon of dried oregano
  • Peel and cube the sweet potatoes. Steam the sweet potato cubes in a steamer over the stove until fork-tender (approximately 10-12 minutes)
  • In a small bowl, add the chia seeds and water and whisk together with a fork and let stand for 10 minutes; this will form a chia egg.
  • Preheat the oven to 400F
  • Add the steamed sweet potatoes to a large mixing bowl and mash
  • To the sweet potatoes add the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano and garlic. Mix together until combined
  • Line a pizza pan with parchment paper. Pour the sweet potato mixture on parchment paper and spread throughout pan. (**To help from sticking, frequently apply water to the spatula or your hands while spreading mixture on pan**) This step may take a couple of minutes. You’ll want a 1/3 inch thick pizza crust
  • Place pizza pan in oven at 400 F for 25-35 minutes or until crust golden brown on bottom
  • Remove crust and add desired toppings (grilled chicken, sautéed vegetables, broccoli, black olives, tomatoes, avocado, cauliflower, low-fat cheese or non-dairy cheese, basil)
  • Slice and Enjoy!