Hold up, you will never order Dominos again!
What can I say other than I definitely outdid myself on this one. I am guilty of the odd Domino’s pizza delivery, and while I throughly enjoy it, I’m left sluggish and bloated after it. Luckily I’ve got this scrumptious recipe to curb future cravings! An uber filling base with no added sugar that would give Dominos a run for it’s money. I actually had intended to make something else the night I made this but ended up forgetting half the ingredients so I winged this pizza base instead. It’s the fluke recipes that come out the best I think, just look at that magnificent crust!
A flat tray is best for this, and I sorta like the rustic square shape but feel free to make into a circle, or individual smaller pizzas! Nine slices is more then enough for two people and accompanied by a salad, you and your skeptical other half will be satisfyingly stuffed (sans guilt), I promise. You’ll need-
- 4 medium-large sweet potatos cooked through to soft (baked or microwaved, two at a time for 8-10 mins)
- 1 cup(mug full) of gluten free flour
- 1 large egg
- mixed herbs, generous pinch of salt & pepper, onion granules, garlic granules, anything you fancy!
- red pesto
- pizza sauce
- cheese (I used mix of white cheddar & grated parmesan)
- toppings of choice, I went for sweet corn & ham
1. Preheat oven to 180 degrees on fan, 200 on a non fan oven. After cooking your sweet potatoes in their skins (microwaving is most convenient, just give them a turn half way through) mash & combine in a big bowl with flour, egg & mixed herbs. When its throughly combined it should be a bit sticky & doughy like to touch.
2. Flour your tray well. With dry hands, flour them swell and spoon your mixture onto the tray. You could used some baking paper & a rolling pin to spread out the mixture, but if you like to get your hands dirty like myself, you know what to do! Keep flouring your hands until your spread your mixture out just shy of 1cm thick. If you want to be able to pick up your slices this is a good thickness! Make the edges a bit thicker to form a crust.
3. Pop your base in the oven for about 20 mins, or when the edges start to brown or blacken slightly. Tap the centre of your base, it should feel firm and cooked through, sturdy enough for the toppings. Before toppings, loosen the base from the tray. I used a bread knife to gently saw away any stuck bits of base from the tray.
4. Turn on your grill to 150 degrees (your you can continue cooking in oven, but like the grill for added crispy & bubbly-ness). While it heats up, add your toppings. I used a thin layer of red pesto to really enhance the flavour of the pizza sauce. It makes a huge difference in my opinion! Once toppings are done, put on the top shelf under the grill for 10 minutes or until your cheese bubbles and your crust blackens a bit.
Have a side salad ready to go & now its time to devour it! It’s incredibly bread like and the egg with gluten free flour really strengthens the base. If you want a bread alternative that actually tastes and handles just like a normal pizza but tastes 20 times better you have got to try this! I can honestly say I would pick this over a takeout pizza, so yes that means it DAMN GOOD! The sweet potato gives it a little bit of sweetness like white bread as well as some gorgeous wholesome colour. You could also try this with butternut squash!
Don’t forget to instagram & tweet me your versions to @tarmarz ! And of course you’ll find more recipes on the Lifestyle -> Food tab at the top of the blog. Bisous x