GLUTEN-FREE PIZZA CRUST (by France)
Pizzas can be a bit too indulgent for me so I gave this all veggie-crust a try. It was perfection... made with half sweet potatoes and half regular, this crust had a hint of sweetness, loads of crunch with a moist inside. The combination of flavors and textures we all look for when we crave a pizza. Plus it's really easy to make. Bon appetit!
Serves 6 l Difficulty: very easy l Prep time: 15min l Total time: 45min
1 potato, peeled
1 sweet potato, peeled
2/3 cup rolled oats
Pinch garlic powder
1 tablespoon olive oil
1. Preheat oven to 400F. Pulse the potatoes and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.
2. Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands - you can either make two smaller crusts (you'll get more crispy edge surface area) or one larger crust. Crusts should be about ¼ to ½ inch thick.
3. Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
4. Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.