I ate cheese today, and it was worth it. I firmly believe in not being so firm on everything, and if you know me, you know pizza gets a pretty high priority in my life. So when I made this quiche with a sweet potato crust, and had the idea to turn the crust into a pizza, there was no stopping me.
I’ve tried a lot of paleo pizza crusts in the past. I’ve never fallen in love with any of them. But this sweet potato crust pizza, my friends, is love. This is my paleo pizza soulmate.
Today was a big day! We sold our rental property in Raleigh, made the final payment to our contractor, and bought bikes, all in a matter of hours. It’s nice to be rid of the house and the contractor, but the bikes are really the thing. We of course took them on an inaugural ride to Taco Boy for the “ride your bike and get BOGO margaritas” special, because what else do you do when you get new bikes but go get drinks?
Then we rode home, and I made this pizza. And I’ll be honest, it was a gamble – I wasn’t sure how it was going to work. But oh, did it work.
My paleo pizza crust struggle is that nothing ever holds together well enough to pick it up and eat it like a pizza. They all fall apart, and require a fork and knife, and then we’ve just lost the whole pizza experience, have we not? This one here, though, this one stays together.
When you’re forming the sweet potato crust, make sure you press it out into a thin layer. If it’s too thick, it won’t crisp up. After you bake it the first time, you’re going to carefully take the parchment paper that it’s on, and carefully turn it out onto the pizza stone or pan. You’ll want to do this quickly to keep it in one piece. Baking it again after flipping, without the parchment paper, is where it will really firm up.
Add your toppings, bake, and then let cool for about 5 minutes. (You can omit the cheese if you want to, but I don’t recommend it. It’s one of those “scaleo” things that falls in the worth it category.) Just before serving it, sprinkle it with a pinch of salt. Slice, then pick it up with your hands and eat it!
- 2 cups shredded sweet potato
- 1 egg
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp italian seasoning
- 1 Tbsp + 1 tsp. olive oil, plus extra for greasing
- 1 tsp crushed garlic
- 1 cup shredded mozzarella cheese
- 2 slices proscuitto, torn
- 4-5 ripe figs, sliced
- 1 oz goat cheese
- 1 tsp chopped fresh oregano
- 1 tsp fresh thyme
- pinch of salt
Preheat the oven to 400°.
In a large bowl, combine all crust ingredients and mix well until combined.
Line a pizza stone or baking sheet with parchment paper, then brush the parchment paper with a little bit of olive oil.
Place the crust mixture on the parchment paper, and using your hands, press it out into a flat circle.
Bake for 30 minutes.
Remove from oven, then carefully flip onto the pizza stone or baking sheet. Return to the oven and bake for 5 minutes more.
In a small bowl, combine the olive oil and crushed garlic. Brush the crust with the mixture.
Top with the shredded mozzarella, prosciutto, figs, goat cheese, oregano, and thyme.
Return the pizza to the oven and bake for 10 minutes more or until cheese is melted and top begins to brown.
Let stand for 5 minutes before cutting or serving. Sprinkle with salt and serve.