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I wrote this as a guest recipe at jensinkler.com; it's for for a paleo-ish sweet potato pizza. It contains no protein powder but is full of so much goodness and oy... it's an absolutely delicious gourmet-style pizza! Here's the link. Don't forget to bookmark Jen's website while you're at it too because a. she's a real-life Superhero (check out Jen's youtube channel for evidence) and b. her new site is amazing! So it's an honor; it's an honor for yours truly to be feature in it :-) Here's Jen's facebook page too in case you haven't already joined it and want to engage with awesome content on the daily! Can't recommend it enough :-))))
This looked so good, I made it tonight!
ReplyDeleteWhen I made the crust and broiled it, I took it out after 10 min. The top was a little burnt (should've checked on it before 10 min!) and after I added sauce and toppings, I baked it another 10 minutes at 375. The crust was not very crusty after slicing, but it still held it's shape and the pizza was SUPER YUMMY!
Do you have any tips on how to make the crust come out crustier?
Also, I'm not Paleo, so I made the recipe with regular flour.
For a crustier crust, use a bit more flour (or oats), less sweet potato, and, before broiling, brush the edges with olive oil or coconut oil! This'll crisp the edge up nicely :-)
DeleteJust made my 2nd pizzas! Once again, I did use more sweet potato than i should've, but I did up the flour like you suggested (I just added until the dough felt more like dough, about 3/8 a cup?) and put olive oil on the pan. The crust wasn't pizza crusty, but it held up. I also used less pizza sauce and I think that may have helped too. Again, it was delicious, and my roommate really enjoyed it too. I look forward to making more of your recipes!
DeleteWould you say that the buckwheat flour could be substituted for chickpea flour?
ReplyDeleteYup that's actually a great idea!
DeleteI happen to have some at home so I think I might give it a go! :)
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