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Do you love to have choices? This sweet potato pizza crust recipe set will give you just that. You can choose which sauce you like (or use both), pick your fresh or leftover veggies for toppings, and opt for meat or no meat. Oh, and you can add all the extras or not, too! Your options are endless and directed by your own taste and preferences in food, as well as the leftovers you might have in your refrigerator.
I will provide you with the following:
- 2-Ingredient Gluten-Free Pizza Crust Recipe
- No-Cook White Sauce and Red Sauce Recipes
- 10-minute Dairy-Free “Mozzarella” Recipe
Using small eight-inch pizza stones will give you the freedom to make four smaller pizzas from these recipes, while using several different toppings (so everybody gets to build their favorite pizza). Or you can choose your favorite toppings for one large pizza and cook it on a baking sheet.
As you can see, you’re going to have a number of choices to make — but I promise, they’re all going to be fun ones. So, let’s get started. First, we make the easy dairy-free vegan mozzarella.
Pro-Tip: You can plan ahead for a busy night or fun family weekend and make this mozzarella today, then make the pizzas tomorrow or later in the week.
Dairy-Free Vegan "Mozzarella"
Whether you're paleo or vegan, this "mozzarella" makes for a great cheese substitute.
- 1/4 cup raw cashews
- 1 cup hot water
- 2 Tbsp + 1 tsp tapioca flour/starch
- 1 Tbsp extra virgin olive oil
- 1 medium clove garlic minced
- 1/2 tsp sea salt
- 1 tsp fresh lemon juice
- 1 tsp Herbes de Provence optional
- Olive oil to drizzle on top optional
Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute. (Note: If you don’t have a high-speed blender, soak cashews in water for several hours before blending or processing)
Pour mixture into a small saucepan and cook, stirring constantly over medium-high heat.
After a couple of minutes, the mixture will start to look odd, like it’s curdling or separating. When this happens, reduce heat to medium and keep stirring so it doesn’t burn.
Keep cooking and stirring until it is very thick (about 2-3 more minutes) and the mixture becomes cohesive and looks like melted dairy cheese and it stretches.
Remove from the stove, put it into a refrigerator container and let it cool.
Once your "cheese" has cooled, drizzle with olive oil and sprinkle with Herbes de Provence, if desired.
If you are using this to make pizza, refrigerate the "cheese" while preparing your pizza dough, sauces, and toppings.
Be aware: vegan mozzarella tastes great, but it does not melt like dairy mozzarella.
If you are participating in the Whole Life Challenge, please note that tapioca flour is allowed on Kickstart and Lifestyle as a thickener only.
This two-ingredient sweet potato pizza crust is simply the best. Not only because it’s gluten free, but also because it’s quite easy to make.
Pro-Tip: You can make and bake these pizza crusts at any time, then freeze them for later use.
Gluten-Free Sweet Potato Pizza Crust
This 2-ingredient pizza crust is simple to make and far healthier than traditional crusts.
- 3 medium-large sweet potatoes
- 2 cups rolled oats buy oats labeled “gluten-free”
Preheat oven to 375 degrees Fahrenheit.
Trim any bad spots from potatoes, then chop and cover with salted water and boil the potatoes until soft. (Note: use an extra pinch of sea salt for a more flavorful crust)
While potatoes are cooking, put rolled oats into food processor and process until you have a very fine flour.
When potatoes are done, drain them and allow them to cool for a few minutes.
Carefully add potatoes to the oats in the food processor. Process until dough is thoroughly combined. (Note: If you prefer, transfer the cooked sweet potatoes to a mixing bowl and mash. Then add oats and mix with a wooden spoon until well combined)
Divide your "dough" into 4 balls if you are using 8” pizza stones. Rub each ball with olive oil and pat each ball of dough evenly to the edges of each pizza stone. Or pat onto large oiled baking pan for one large pizza.
Bake the pizza crust in the preheated oven for 15-18 minutes or until slightly browned. Set baked pizza crusts to the side.
Freeze crusts for later use or move on to prepping your pizza toppings.
How to Assemble Your Pizza
- Spread a thin layer of your chosen sauce on your pre-baked pizza crust (see recipes below).
- Add your chosen toppings (I’ve provided a list of ideas to get you brainstorming).
- Slice vegan mozzarella and add to pizza.
- Preheat oven to 375 degrees Fahrenheit.
- Bake for about 8-10 minutes.
- Cut in wedges and serve hot, or cool and refrigerate, or freeze for another day.
- Leftover or freshly roasted or sautéed vegetables
- Cooked and shredded meats
- Red pepper flakes
- Fresh spinach and/or herbs
- Fresh tomato slices
- Scallions or caramelized onions
- Anything that sounds good to you
No-Cook Dairy-Free White Sauce
Swap out your dairy for this coconut-cream based white sauce that goes excellently on pizza.
- 1 14oz can coconut cream
- 1/4-1/2 cup fresh basil chopped
- 1/4 cup fresh chives chopped
- 1.5 tsp lemon zest finely grated
- 2 Tbsp fresh lemon juice
- 1 small clove garlic minced
- 2 tsp agar agar powder
- Pinch crushed red pepper flakes
- Salt and pepper to taste
Mix all ingredients together in food processor or with immersion blender.
Sauce will get thicker if you refrigerate.
Half of this recipe will be plenty for four 8-inch pizzas. Make the full recipe for a larger pizza.
No-Cook Red Sauce
This easy red sauce takes only minutes and makes for a fabulously simple pizza sauce.
- 4 cloves garlic coarsely chopped
- 1 14.5oz can diced fire roasted tomatoes
- 2 Tbsp olive oil
- 1 tsp powdered monk fruit
- 1 1/2 tsp agar agar powder
- 1 tsp balsamic vinegar plus more to taste
- 3/4 tsp sea salt
- Freshly ground black pepper
Mix all ingredients together.
If you prefer a creamier sauce, process mixture in food processor or with immersion blender.
Half of this recipe will be enough to top four 8-inch pizzas.