Sweet Potato Flour Pizza Dough
Speed - 97%
Simplicity - 96%
Tastiness - 97%
97%
Crisp!
The pizza crust came out really dense but perfectly crisp rolled thin. The addition of dried herbs made this dough really aromatic and flavorful.
Ingredients
For the Sweet Potato Flour Pizza Dough
- 1 Tablespoon Active Dry Yeast
- 1 Tablespoon Sugar
- 2 Tablespoons olive oil
- 1 Teaspoon Salt
- 2 Cups Sweet Potato Flour
- 1 Cup Water
- 1 Teaspoon Dried Marjoram
- 1 Teaspoon Dried Oregano
For the Toppings
- 1 Cup Mozzarella Cheese
- 6 Strips bacon
- 1/2 Cup Pizza Sauce
- a handful Arugula
Instructions
- Combine yeast, sugar, and water in a bowl. Leave for 10 minutes.
- Whisk sweet potato flour, salt, and dried herbs in a bowl.
- Stir in the oil and yeast mixture into the flour.
- Work the dough into a ball and leave to rise for an hour.
- Flatten the dough onto a pizza pan.
- Bake the crust for 8-10 minutes at 425F.
- Top your pizza.
- Bake for 8-10 minutes at 425F.
Here’s another gluten-free alternative flour for your pizza dough – sweet potato flour. With a texture similar to tapioca flour, I immediately expected this crust to come out dense. As such, forming it into a thin crust that will crisp up in the oven was the best thing to do. Also aerating it with some yeast helps lighten up our crust’s density by a bit.
Let’s begin by activating our yeast in warm water with a bit of sugar. The yeast shall give off some gas as it ‘feeds’ on this sugar. Leave this mixture for about ten minutes. It should turn out bubbly otherwise, you’ll know you have to start all over again.
Meanwhile, stir the dry ingredients in a large mixing bowl – the sweet potato flour, salt, and your dried herbs. I’ve used this flour in a few recipes already and I’ve learned that it has very little to no flavor hence my choice of adding dried herbs. You may use any other spice or herb that you like at this point, choosing ones that would best complement your choice of toppings.
Add in the activated yeast mixture into your bowl of dry ingredients and stir until your dough comes together into a smooth ball.
Transfer your dough onto a floured surface and knead it for about 5 to 10 minutes. Once smooth and elastic, transfer it to a lightly oiled bowl, cover it with a kitchen towel, and leave it to rise for about 30 minutes to an hour. It will rise but not as much as your typical dough made from all-purpose flour.
Set the dough onto a pizza pan and flatten it out all the way to the edges then pre-bake it for about 8 minutes at 425F.
Take the parbaked crust out of the oven and put your favorite toppings on. I decided to go for a simple “BLT” for this recipe. Some basic pizza sauce, a few cheese slices, and bacon for now. I’ll be adding the “lettuce”(I actually went for arugula for more flavor) after this pizza bakes for another 8 minutes to keep the leaves fresh.
Ingredients
For the Sweet Potato Flour Pizza Dough
- 1 Tablespoon Active Dry Yeast
- 1 Tablespoon Sugar
- 2 Tablespoons olive oil
- 1 Teaspoon Salt
- 2 Cups Sweet Potato Flour
- 1 Cup Water
- 1 Teaspoon Dried Marjoram
- 1 Teaspoon Dried Oregano
For the Toppings
- 1 Cup Mozzarella Cheese
- 6 Strips bacon
- 1/2 Cup Pizza Sauce
- a handful Arugula
Instructions
- Combine yeast, sugar, and water in a bowl. Leave for 10 minutes.
- Whisk sweet potato flour, salt, and dried herbs in a bowl.
- Stir in the oil and yeast mixture into the flour.
- Work the dough into a ball and leave to rise for an hour.
- Flatten the dough onto a pizza pan.
- Bake the crust for 8-10 minutes at 425F.
- Top your pizza.
- Bake for 8-10 minutes at 425F.
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Sweet Potato Flour
Sweet potato flour is a more unusual example of gluten-free flour and this means that there are fewer recipes designed for it. However, the flour still works well, especially if you want to make dishes like the pizza in this recipe.
As you may expect, sweet potato flour does actually have a somewhat sweet flavor. This is exceptionally good if you plan to make baked goods, although you can still use sweet potato flour with savory foods as well. Regardless, the sweetness and the underlying flavor of sweet potatoes is significant when you use the flour, adding more complexity to many dishes.
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One interesting aspect about the flour is that it is fairly moist. This is different than many other gluten-free flours but can make it easy to work with.
Some people also use sweet potato flour in combination with coconut flour, as coconut flour is often too drying on its own. In contrast, the sweet potato flour serves to add in some moisture, making a good overall balance. Plus, the flavors of coconut and sweet potato complement each other nicely in many dishes.
For that matter, sweet potato flour can be combined with many other types of flour and it can be used on its own as well.
Another unusual aspect is that the flour sometimes makes baked items turn slightly green. This is completely safe and doesn’t affect the taste at all. Still, some people won’t like that behavior, especially if they are serving baking to guests.
So then, it’s clear that there are some advantages to sweet potato flour, but what about actual recipes? There are various options out there, including Cinnamon Coffee Cake and Sweet Potato Bread. The flour can also be used in place of tapioca flour in some recipes, as the texture is similar.
Sweet Potato Flour And Diets
Sweet potato flour can also work well on many different diets. For one thing, it is naturally gluten-free. Additionally, sweet potatoes are also allowed on the paleo diet, making sweet potato flour viable as well. You can even use sweet potato flour when following the Whole30 diet, although you’re still not permitted to use it to make baked goods.
For people on keto and low carb diets, you have to decide for yourself. Basically, sweet potatoes are a moderate carb food. So, whether or not sweet potato flour works will depend on how many carbs you can consume per day and what carbs you get from other food. Still, as long as you plan carefully, sweet potato flour can be a viable option on a low carb diet.
Finally, sweet potato does tend to be AIP (autoimmune protocol) compliant. This isn’t too surprising, as sweet potato doesn’t tend to set off any immune responses. As such, it makes for a great type of flour for people who have sensitivities or allergies to other gluten-free flour options.
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