This savory crust is an unexpected and very welcome twist on the world’s most perfect food. I’m not suggesting you give up your favorite pizza; I’m giving you yet another delicious vehicle for abundant nutritious and delicious pizza toppings. This crust freezes well, so make extra to keep on hand for a quick and satisfying meal.
Ingredients
- 2½ cups peeled and chopped sweet potatoes
- 1 cup gluten-free all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- ½ pound maitake mushrooms
- 1 spring onion, sliced into thin wedges
- 1 tablespoon mirin
- ½ cup pesto
- 2 cups arugula
- ¼ cup toasted pine nuts
- Balsamic vinegar
Preparation
Preheat oven to 400°F and line baking sheet with parchment paper.
MAKING CRUST
Steam sweet potatoes 8 minutes (or until soft). Remove from heat and place in food processor with flour, olive oil, vinegar, oregano, garlic powder, and salt. Process to combine. Batter may be doughy or loose depending on the GF flour blend. It will work either way!
Remove blade from processor, scoop batter, and place in center ofprepared baking sheet. Cover with second piece of parchment paper and press dough into an evenly thin, round, 1/4-inch crust. Gently pull back (not up) to remove top piece of parchment paper. Bake 20 minutes (crust will appear dry and gently toasted). Remove from oven.
MAKING TOPPING
Drizzle olive oil into medium skillet over medium heat. Tear mushrooms into thin strips, place in skillet, and sauté 5 minutes (or until browned and soft). Add spring onion and mirin and sauté 3 minutes longer to soften and caramelize. Remove from heat.
SERVING
Spread pesto over crust. Top with arugula, mushroom and onion mixture, and pine nuts. Drizzle with vinegar and serve.
About this recipe
This recipe is reprinted with permission from Nourish: Plant-Based Recipe to Feed Body, Mind and Soul, © Terry Walters 2022
Photo: Julie Bidwell
