I originally made this recipe as a pizza crust but I love it even more as a bread!
I tried this crust for the first time without any toppings. It was just out of the oven and I tore a bit off the edge, put a small amount of olive oil and sea salt in a bowl, dipped the hot sweet potato “crust” into the olive oil and sea salt and OMG!!!
It was like hot crusty “bread” from a restaurant in Italy!! Ok- not exactly but you know what I mean!
I sliced it up and tried a variety of dips and toppings with it. My three fave combinations included:
- My Cilantro Walnut Pesto!
- My Sundried Tomato Pesto topped with arugula!
- My homemade cashew cheese with a drizzle of olive oil, arugula and sunflower sprouts!
A gave a few pieces to a friend and she said she she and her family used it to dip into their chili! Great idea!
Experiment with this recipe and share how you make it your own!
5 1/2 cups peeled and cubed sweet potatoes
1 tbsp chia seeds
3 tbsps water
1 1/4 cup gluten-free oat flour
1/4 cup almond meal
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp dried basil
1 tsp dried oregano
1 1/4 tsp garlic powder
1/2-1 tsp salt
1/2-1 tsp cayenne pepper
Steam sweet potatoes until fork-tender.
Add chia seeds and water to a small bowl, whisk with fork and let stand for 10 minutes to create a chia egg.
Preheat oven to 400 degrees F
Add the steamed sweet potatoes to a large mixing bowl and mash them. Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt and cayenne. Stir together until well combined.
Line a sheet pan with parchment paper. Spread the dough into 1/4 inch thick to 1/3 inch thick circle (dependent upon the thickness you desire).
Bake for 25 – 35 minutes, or until crust has golden brown edges. Remove from oven and let cool.
Add desired toppings and cook or broil for another 5 minutes. Slice, serve and enjoy!