This recipe comes from Jason over at Cook Train Eat Race as part of his Athlete's Plate series, where he puts together menus for different bloggers. He has some awesome food as well as information on top of being a fantastic athlete. Make sure to check him out if you don't already follow him. I cut this recipe in half as I was making it for only myself and didn't need the temptation of to much around. I thought this was very good although it wasn't exactly pizza to me as I love my dough crust. :) But the nutty/sweet flavor was fantastic. I would really like to try and make this crust into a cracker as I think it would be fabulous with some of my spicy pumpkin hummus!
Red quinoa before grinding
Red quinoa after grinding. I could have ground this a little finer but I liked the texture.
Sweet Potato Crust Pizza
2 C mashed sweet potatoes, (will take 2 large potatoes)
2.5 C quinoa flour (raw quinoa blended in a high-speed blender until flour-like, or you can purchase from most stores),
I added a bit of whole wheat flour becuase I was just a little short of having enough quinoa.
2 tsp baking powder,
.25 C cold water,
2 T olive oil,
dash of sea salt,
1/2c Low-Fat Ricotta Cheese,
and pizza topping of your choice. I used spinach, onions, red peppers and mushrooms as well as Parmesan cheese.
Process all ingredients (not incl. ricotta, tomoatoes, garlic or asiago) in a food processor. Once combined, place dough in bowl and use hands to form 2 balls. On a baking sheet (silicone, or pizza stone) roll dough into circular shape about .25 inch thick. Should yield 2 - 8" crust.
In a preheated oven, bake crust at 400 degrees for 10 minutes. Remove from oven.
Spread ricotta cheese thinly over crust then toppings and cheese over the top and place pizza back in oven until cheese melts.