AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
Welcome to a taste sensation that caters to all palates – my allergy-friendly Sweet Potato Pizza recipe. Indulge in the perfect harmony of flavors as we combine the sweetness of sweet potatoes, the richness of dairy-free cheese, and a medley of allergy-safe toppings. Crafted with love, this pizza promises a crispy gluten-free crust, free from common allergens, making it suitable for everyone to savor. Delight in a fusion of wholesome ingredients that brings joy to those with dietary restrictions without compromising on taste. Get ready to embark on a culinary journey where inclusivity and delectable flavors unite in every heavenly bite.
Substitutions:
Feel free to replace the nomato sauce with olive oil, tomato, pesto, satay sauce, or any sauce of your preference.
You have the flexibility to swap the toppings and add whatever you prefer on it.
Moreover, you can utilize any type of sweet potato for the base, including white, golden, and purple varieties.
However, it’s not possible to substitute any of the ingredients in the base recipe since creating an allergy-free pizza base that holds together and replicates the taste of a traditional gluten pizza is quite challenging.
How to store the AIP Sweet Potato Pizza?
Store in a air tight glass container.
How long will it last?
It should last a 4-5 days if kept in the fridge in an air tight container.
Can I freeze it?
You can freeze it in a container and it should last 3 -6 months. Defrost in the microwave and reheat in the oven for 10-15 minutes at 180℃/356℉ or air fryer for 5 minutes at 200℃/392℉
Instructions:
I always keep my Nomato sauce stored in the freezer, which makes pizza preparation easier since I can simply defrost it in the microwave. If you don’t have any ready-made, you’ll need to prepare some to complete the pizza.
Begin by peeling the sweet potato, then choose between grating it for a crunchy base or steaming it to achieve a lighter and softer base.
Cut the sweet potato into discs and cook in a frying pan with olive oil.
Slightly cook the onion and garlic in a frying pan before adding to other ingredients.
Grated carrot, zucchini, cucumber, onion and garlic clove.
Toppings:
I purchase an organic pineapple can containing pre-cut chunks
This is the size I cut my pineapple chunks, but feel free to adjust their size according to your preference.
I include ham on my pizza since I don’t have any adverse reactions to it. However, if you follow a vegetarian or vegan diet, it’s best to avoid adding it.
This is the way I slice the ham I get from my local butcher.
This is the appearance of the ham once it’s all sliced.
Make the tapioca cheese recipe.
Sweet Potato Pizza Base
Put all ingredients into a stainless steel mixing bowl and combine into a dough ball.
This is what the dough ball should look like.
Put the dough ball onto a piece of baking paper with a dash of olive oil and use your hand to flatten into a pizza base.
This is the maximum size to which I was able to flatten my base.
Inserting the pizza crust into the wood fire oven
The photo below is pre cooking the base.
The photo below is the pizza base cooking.
Rotate the pizza crust to cook the opposite side.
Pizza base cooked.
Retrieving the pizza crust from the oven after baking.
Removing the pizza crust from the wood fire oven
It’s time to spread the Nomato sauce on the pizza crust.
It is now the moment to include the toppings, and I highly suggest trying my tapioca cheese recipe. As for me, I prefer placing sweet potato on my pizza as well, usually cut into slices and slightly cooked in a frying pan.
It’s time to start cooking the pizza now.
Putting the pizza into the wood fire oven.
The pizza is prepared for cooking, and now it’s time to close the oven door.
The pizza, cooked to perfection, emerges from the wood fire oven.
Pizza ready for serving
If you give this recipe a try, please share your feedback in the comments section below the post.
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Equipment
- 1 Grater
Ingredients
Pizza Base
- ½ cup Sweet Potato grated or mashed
- 1 tsp Salt
- 1 tsp Pepper Omit for AIP
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup Cassava Flour
- ¼ cup Arrowroot flour
- 1 tsp Baking Soda
- 1 tsp Xanthan Gum Omit for AIP
- 3 tbsp Olive Oil
- ¼ cup Water
Toppings:
- 1 Carrot grated
- 1 Zucchini grated
- 1 Cucumber grated
- 1 Onion slightly cooked
- 1 Garlic Clove slightly cooked
- 1 can Pineapple
- Ham
- 1 Sweet Potato thin sliced
Sauce
- 3 tbsp Nomato sauce see link in top part of post
Cheese
- 5 tbsp Tapioca cheese see link in top part of post
Instructions
- Make Nomato sauce if you don't have any in the freezer.
- Begin by peeling the sweet potato, then choose between grating it for a crunchy base or steaming it to achieve a lighter and softer base.
- Put all ingredients into a stainless steel mixing bowl and combine into a dough ball.
- Put the dough ball onto a piece of baking paper with a dash of olive oil and use your hand tp flatten into a pizza base.
- Then pre bake the base in the wood fire pizza oven or on a pizza stone in the oven. In my wood fire pizza oven it only takes 5 minute to cook but make sure its not too hot (cook it when the oven is heating up), flip the base around to cook the other side. In the oven cook at 180℃ for 5-10 minutes.
- Now spread the Nomato sauce over the pizza base and add your toppings.
- Cook in the wood fire oven or in an oven on a pizza stone.
- For reheating the next day in an air fryer, set it to 200℃/392℉ and heat for 5 minutes
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