November Recipes

Gluten-Free Veggie Pizza with Sweet Potato Crust

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Gluten Free Veggie Pizza with Sweet Potato Crust
Hands On:
35 minutes
Serves:
5

Ingredients

    Crust

    • 1 (10- to 12-oz.) sweet potato, peeled
    • ¼ cup water
    • 2 cups Bob's Red Mill gluten-free 1 to 1 baking flour, plus additional for dusting
    • 2 tsp Hy-Vee baking powder
    • ½ tsp Hy-Vee black pepper
    • ¼ tsp Hy-Vee salt
    • 2 Hy-Vee large eggs
    • 3 tbsp Gustare Vita olive oil, divided

    Toppings

    • 1 (10- to 12-oz.) sweet potato, peeled and quartered lengthwise
    • ¼ cup water
    • 4 tsp Gustare Vita olive oil
    • ¼ tsp Hy-Vee salt
    • ¼ tsp Hy-Vee black pepper
    • 1 cup halved Basket & Bushel cherry tomato medley
    • ½ cup red onion strips
    • ½ cup yellow bell pepper strips
    • 1 (6.5-oz.) container garlic-and-herbs soft spreadable cheese
    • 1 cup arugula, lightly packed
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    Preparation

    1
    For the crust, microwave sweet potato and water in a medium microwave-safe bowl on HIGH for 5 to 6 minutes or until fork-tender, turning occasionally. Drain; cool for 10 minutes.
    2
    Whisk together 2 cups flour, baking powder, black pepper and salt in a medium bowl. Mash sweet potato with fork in a large bowl until creamy. Stir in eggs. Stir in flour mixture; press dough together to form a ball. Wrap in plastic wrap; refrigerate overnight.
    3
    Preheat oven to 400°. Roll dough on a lightly floured parchment paper to a 12-inch round.
    4
    Brush a 14-inch pizza stone with 1 tablespoon olive oil. Place dough on prepared pizza stone and brush with 1 tablespoon olive oil. Bake for 15 minutes. Turn crust over and brush with remaining 1 tablespoon olive oil. Bake for 12 to 15 minutes or until crisp; cool.
    5
    For toppings, use a vegetable peeler to cut about 12 long ribbons from the cut sides of the quartered sweet potatoes. Microwave sweet potato ribbons and water in a large microwave-safe bowl on HIGH for 1 to 2 minutes or until softened. Drain; transfer ribbons to an ice bath to cool quickly. Drain; pat dry with paper towels and set aside.
    6
    To assemble, stir together olive oil, salt and pepper in a medium bowl. Add tomatoes, red onion, yellow pepper and sweet potato ribbons; toss to coat. Spread cheese on crust. Top with vegetable mixture and arugula.

    Nutrition Facts

    Serves: 5
    Amount Per Serving
    Calories:681
    % Daily Value*
    Total Fat: 27g 35%
    Saturated Fat: 8g
    Trans Fat: 0g
    Cholesterol: 126mg 42%
    Sodium: 1235mg 54%
    Total Carbohydrate: 95g 35%
    Dietary Fiber: 9g 32%
    Sugars: 12g 24%
    Protein: 17g 34%

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