Gluten Free Veggie Pizza with Sweet Potato Crust

Hands On:

35 minutes

Serves:

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

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.

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.

Preheat oven to 400°. Roll dough on a lightly floured parchment paper to a 12-inch round.

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.

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.

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%