I’m sure i’ve said this ten thousand times, but I absolutely LOVE the various ways you can get creative using sweet potato. So sweet potato pizza anyone? I’m enjoying my first slice while making this post and i’m in all kinds of heaven 😀
See? There’s a yummy slice to please your eyes, and hopefully if you decide to try this recipe it will please your tummy 🙂
Recipe: serves 7-8
1.5 cups mashed sweet potatoes
1/2 cup brown rice flour
1/2 cup almond flour
2 organic cage free eggs + 1 egg white
1 tsp gluten/aluminum free baking powder
2 tsp garlic powder
1 tsp oregano
1 tsp mrs dash salt free spice blend
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp cinnamon
A dash of sea salt
Toppings of choice + 1/2 organic partly skimmed mozzarella cheese
1 lb raw shrimp (peeled)
2 small garlic cloves (minced)
3 tbsp organic extra virgin olive oil
Spices of choice
Chilli flakes and a dash of sea salt to taste
First, make your shrimp scampi. Place shrimp in a ziplock bag and place remaining ingredients in it. Shake the bag until the shrimp is well incorporated with the rest of the ingredients. Place your shrimp in the refrigerator and let it marinate for an hour.
Next, preheat your oven to 350 degrees.
Combine all ingredients in a bowl expect toppings, and mix until all ingredients are well incorporated.
Lightly grease a non stick pizza pan. Using a spatula, spread out sweet potato dough until all sides of the pan are evenly coated.
Bake the dough for 25-30 minutes or until all edges are evenly browned. When ready, remove from oven and assemble your toppings of choice and marinated shrimp on the baked crust.
Place crust back in the oven and bake for another 5-7 minutes or until the cheese is completely melted.
When ready, let pizza cool for a couple minutes before serving.