This Pizza it’s an excellent option for those gluten, egg and dairy sensitive, also it’ much healthier than a regular pizza crust. I hope you like it and enjoy it.
Ingredients:
- 4 sweet potatoes, washed
- 2-1/2 cups quinoa flour
- 4 tablespoons olive oil
- 1/4 cup water, chilled
- 1 head of kale, washed, stemmed, and chopped
- 5 Roma tomatoes, sliced into thin pieces
- 1 lemon
- 2 garlic cloves, minced
- 1/4 cup nutritional yeast
- Fresh ground black pepper to taste
Serves 10-12.
Directions:
- Cook sweet potatoes in a 400 degree oven for 50 minutes.
- Remove from heat, and once cooled, remove skin; (it should peel right off.)
- Mash sweet potatoes with a masher; you should yield about 2 cups.
- Combine mashed sweet potatoes in a large bowl with quinoa flour, 2 tbsp. olive oil, and water. Mix thoroughly either in a food processor or knead with your hands to form dough.
- Roll dough into a circular pizza crust shape onto a nonstick pizza tray; (you can make 1 large pizza, or make 2 or 3 smaller ones if you’d like.)
- Bake crust at 400 degrees for 10 minutes, then remove from heat.
- While the crust is baking, soak kale with lemon juice from your lemon.
- • Stir remaining 2 tablespoons of olive oil with minced garlic, and spread evenly on baked crust.
- Distribute lemon marinated kale and tomatoes, and bake for additional 25 minutes at 400 degrees.
The kale and tomatoes are only a suggested Topping option you can do the topping of your choice.
Courtesy of :http://www.kalewithlove.com
