Ingredients
- 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon fine-grain sea salt
- Pinch of chili flakes
Description
- Be sure to measure out 5 1/2 cups of sweet potato cubes. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
- Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
- Preheat oven to 400F.
- Add the steamed sweet potatoes to a large mixing bowl and mash them.
- Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.
- Line a round perforated pizza pan with parchment paper.
- Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
- Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
- Remove from the oven and let cool slightly.
- Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.
- Slice and serve immediately.
