Gluten and Grain Free Pizza

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Did you know that the Super Bowl is one of the Top 5 biggest pizza selling days of the year?!  Pizza Hut alone will sell over 2 million pizzas this Sunday.  Eating healthy doesn’t mean you can’t enjoy a good pizza and boy oh boy is this one amazing pizza!  Aside from the bonus of being gluten free AND grain free this pizza crust is so flavorful and has a great crunch to it.  I may or may not have eaten half of the crust by itself!  Lately I’ve been in a sweet potato phase.  I’ve been eating so many sweet potatoes that I’m one potato away from being a full blown oompa loompa!  But this sweet potato pizza sauce is worth it.  I topped my pizza with some delicious kale and red onion and I was in pizza heaven.  I highly recommend giving the sweet potato pizza sauce a try but you can always substitute your favorite sauce and toppings to create your own custom pizza.  Enjoy!

~Sarah

Ingredients:

For the Pizza Crust:

• 1 can (15 ounces) no salt added white beans (garbanzo, white kidney or cannelloni beans work great – I used garbanzo beans)
• 1/4 cup Garlic Gold Oil or extra virgin olive oil
• 1/2 cup non dairy milk (I used oat milk)
• 1/4 cup coconut nectar
• 4 tsp apple cider vinegar
• 1/4 cup coconut flour
• 2 tbsp chia seeds, ground
• 2 tbsp potato starch
• 1/4 cup buckwheat flour
• 1/2 tsp baking soda
• 1/2 tbsp Italian seasoning
• 1/2 tbsp garlic powder

For Sweet Potato Pizza Sauce:

• 1 cup mashed sweet potato (about 1 sweet potato)
• 2 tbsp Garlic Gold Oil or extra virgin olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic Gold Nuggets
• 2 heaping tbsp Homemade Breadcrumbs

Preparation:

For the Pizza Crust:

1. Preheat oven to 375 degrees.
2. Prepare a large pizza pan with parchment paper or spray with olive oil.
   

   Add the beans to a food processor and process until you have a chunky mixture

3. Add the beans to a food processor and process until you have a chunky mixture.  Add the remaining ingredients and process until the mixture comes together in a ball.  Be careful NOT to over process!
   

   Wrap the dough ball in saran wrap and place in the fridge for 20-30 minutes

4. Remove the dough from the processor and form into a large ball.  Wrap the dough ball in saran wrap and place in the fridge for 20-30 minutes.
5. Once the dough has been chilled, unwrap and, using your hands, spread the dough out onto your pizza sheet.  Your crust should be about 1/4 inch thick.
6. Place the pizza sheet in the oven for 30-35 minutes, until the crust is lightly browned on the edges and bottom.
7. Remove from the oven and top with desired sauce and toppings (I topped mine with Sweet Potato Sauce, kale and red onions), then return to the oven for another 25-30 minutes, or until heated throughout and the toppings are cooked.
8. Cut and enjoy!

For the Sweet Potato Pizza Sauce:

1. In a medium bowl add all the ingredients and mix together.  You should have a thick paste like consistency.  If you want a thinner sauce add in a few more tbsp of oil.
2. Spread on your pizza crust and top with your favorite toppings.

Nutritional Info:

Makes a large, 6 slice pizza.

Serving size 1 slice of pizza crust (sauce and toppings not included).

Nutrients per serving:  Calories: 276, Cal. from Fat: 105, Total Fat: 12g, Sat. Fat: 1g, Carbs: 32.5g, Fiber: 7.5g, Sugars: 10.5g, Protein: 7g, Sodium: 45.5mg, Chol: 0mg

Notes:

This pizza crust does store well in the freezer so making a double or triple batch is recommended.  Simply wrap the baked pizza in saran wrap and store in a freezer safe ziplock bag.  I cut the pizza into 4 slices and store the individual slices in the freezer until I’m ready to use them.