- 1 1/2 cups mashed sweet potatoes (2-3 medium sized sweet potatoes)
- 1 1/2 cups whole wheat pastry flour
- 2 large eggs
- 1 cup shredded cheese (I used sharp cheddar because that is what I had on hand, but any kind would work)
- 1 tsp baking powder
- 1 tsp minced fresh garlic
- 1 tsp oregano
- 1/2 tsp curry powder
- 1/2 tsp paprika
- dash of cinnamon
- 1 tsp salt
- Your choice of toppings
The first step is to preheat your oven to 375 degrees F. Next, I prepared sweet potatoes for mashing by peeling and cutting into small chunks and throwing into a sauce pan with water. Let the potatoes boil until soft. Now you're ready for mashing!
The original recipe called for almond flour. It's not a staple in my pantry, so I replaced with whole wheat pastry flour instead. I purchased a 25 lb bag from Azure Standard. That's a lot of flour....What was I thinking? I am not quite sure! Those who suffer from gluten allergies could substitute with another kind of flour.
The original recipe also called for garlic powder, although normally a pantry staple in my home, I was all out and did not feel like running to the store, so we used the fresh garlic we had on hand instead and grated with a grater.
The original recipe also called for a pizza pan. Alas, something we do not have in our kitchen. Isn't that amazing that we love pizza so much, but do not have a pizza stone or pan in our house?! So, instead, I covered a cookie sheet with non-stick cooking spray (olive oil). After making this crust, I found it did stick to the pan, so I may use aluminum foil next time. Using a spatula, I spread the dough into the baking pan until about a 1/2 inch thick, and baked for 25-30 minutes until center was firm and edges were lightly browned.