Sweet Potato Pizza Crust

I am a carb junkie. My addiction includes breads and desserts, so to curb my carb cravings and at least try to reduce the amount of flour I consume, I thought what better way than a sweet potato crust pizza. Did I mention that my husband and kids (me included) love pizza! My husband worked in the pizza business for ten years and although, he is not home to try this new experiment, I am hoping to save him a piece and give me his pizza man experienced opinion! I must give credit for the inspiration of this recipe to Tina at Carrots N' Cake. I did make some modifications to her original recipe, so see the comments below.

Ingredients:

• 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

Directions:
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!

 

Drain the sweet potatoes, but reserve a cup of the starchy sweet potato flavored water for mashing.  I used a hand masher, but I suppose you could use a processor as well, just be careful not to over process. I added about a half cup of the water reserve while mashing to help make the potatoes softer. Next, I combined all the ingredients listed above, adding the mashed sweet potatoes last.

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. 

 

Next, we removed the crust from the oven, added toppings, and baked for another 5-7 minutes until the cheese was completely melted. My kids loved the beef and barbeque pizza, but the asparagus, although still good, was not their favorite.

Garlic Baked Potato Wedges

A favorite side dish for my family (I first tried the recipe from Pinterest at The Purple Foodie), my kids really disliked the cornstarch and found it too breaded... So, I stuck with my original baked potato wedge recipe, but added more olive oil, garlic and sea salt for a new twist. I hope your family likes it as much as mine...We Love Garlic! I must admit while this is a non-processed recipe that is baked not fried, it may not be the healthiest selection for a side dish. It's a guilty pleasure of mine without the guilt I would feel if I ate fast food french fries.

Ingredients:

• 6 garlic cloves, minced
• 6 tbsp extra virgin olive oil
• 6-7 russet potatoes (about 8oz each), each cut into 6-12 wedges
• 1 1/2 tsp coarse sea salt
• 1 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Organic Ketchup
• Mayonnaise

Preheat oven to 425° F. Scrub the potatoes and leave the skins on. Pierce with a small knife and microwave on high for 5-7 minutes until slightly tender but not cooked all the way through. Allow the potatoes to cool slightly and cut into wedges.

Combine the garlic, salt, pepper, garlic powder, cayenne pepper and oil in a large bowl.  Add the potatoes to the bowl with the garlic mixture and toss well to coat. Arrange the potatoes in a single layer on a greased baking sheet and bake, turning once, until golden brown and crisp, 30 to 40 minutes. Sometimes, to bake even faster, I switch the oven to broil and cook under the broiler at the highest temperature for 15-20 minutes rather than waiting the extra 20-30 minutes at 425° F.

Serve with ketchup, mayo or sour cream. My family's favorite is ketchup and mayo mixed together as a dipping sauce. The main dish is the French Dip with Au Jus.

Ham and Potato Soup

This is a great recipe for anyone with a gluten allergy because the thickener is not white flour but corn flour. Corn flour is a great substitute for any sauce you are thickening as a matter of fact. I can't even begin to explain how yummy and simple this soup is. My daughter even loves it and asks for it again and again.

Ingredients:
3 1/2 cups peeled and diced potatoes
1/3 cup celery
1/3 cup finely chopped onion
1 1/2 cup diced ham
4 cups water
salt and pepper to taste
5 TBSP butter
5 TBSP Corn flour
2 cups milk
1 can green beans or frozen if you prefer

Directions:
Combine the potatoes, celery, onion, ham, green beans and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in salt and pepper. In a separate saucepan, melt butter over medium-low heat. Add flour to the butter to create a roux (thickener). Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.