Well, well, well. What do we have here!? A sweet potato crust pizza! I cannot tell you how excited I am to share this recipe with you. We have been working on this crust for a week and its absolutely delicious. We made a couple different cauliflower crust pizzas a couple years back and I thought we couldn’t top those, but this pizza just takes the freaking cake. It has a crispy, garlic and parmesan sweet potato crust and it’s layered with melted mozzarella and ricotta cheese. We then topped it with peppery arugula lettuce and thinly sliced shallots that were tossed in lemon juice. Sprinkled with red pepper flakes and parmesan shavings and holy mollllllly. I meannnn stop it! It is so delicious. You can mix and match your ingredients. If I was making a second one I might add some prosciutto on top. I know it’s totally messing with the whole vegetarian vibe, but I’m not a vegetarian and I love prosciutto and I think it would pair well. Ok, scroll down for the recipe. We made a couple different versions of this crust trying to come up with the best recipe so we have a lot of tips for y’all!
We made the bottom crust way too thin and added olive oil to the mix. If was too wet and we had to bake it for way too long so we tweaked our ingredients and tried again.
We used a cheesecake pan for this crust and doubled the amount we put in the pan so it was a thicker crust. We took out all excess moisture as well. Perfection.
Sweet Potato Crust Pizza
Crust Ingredients
1 medium sweet potato, peeled and cubed
⅔ cup rolled oats
1 egg
½ cup Parmesan cheese
½ tsp salt
⅛ tsp pepper
¼ tsp red pepper flakes
Topping Ingredients
2 garlic cloves
1 tbsp olive oil
⅛ tsp salt
⅛ tsp pepper
2 handfuls arugula
Juice of half a lemon
1 small shallot, thinly sliced
¼ cup Parmesan cheese, grated
3/4 cup Ricotta cheese
Pinch of pepper
Red pepper flakes (to taste)
