Servings: 1 people
Calories: 1890.06kcal
Cost: $20
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.
- Grate the potato and cook in frying pan before adding to stainless steel bowl
- 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
Notes
Nutrition
Calories: 1890.06kcal | Carbohydrates: 273.36g | Protein: 21.08g | Fat: 83.17g | Saturated Fat: 29.66g | Polyunsaturated Fat: 6.66g | Monounsaturated Fat: 42.57g | Sodium: 3954.53mg | Potassium: 3396.7mg | Fiber: 32.3g | Sugar: 47.72g | Vitamin A: 74957.85IU | Vitamin C: 81.31mg | Calcium: 514.47mg | Iron: 14.62mg
Tried this recipe?Let us know how it was!