- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Servings: 4 small pizzas
Ingredients
- 2 cups sweet potato flour
- 1 egg
- 1 cup almond flour
- 1/4 cup arrowroot
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning or oregano
- 1/4 teaspoon sea salt
Instructions
- Add ingredients in a large mixing bowl, use the hand mixer again to mix well
- Preheat oven to 425 degree F
- Line a cookie sheet with baking paper. Scoop “dough” in heaping 1/2 cups (the recipe will make 4 small pizza crusts)
- Wet your fingers, and lightly press down on the top of each mound
- Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter
- Bake the crusts for 30 minutes
- Top the crusts with sauce, cheese, or other toppings, as desired
- Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20
To Freeze Crusts
- After they’ve cooled, freeze them in a freezer ziplock bag. Allow pizza crusts to
- Allow crust to defrost for about 20 minutes prior to topping and baking
