sweet potato crust pizza with squash blossoms, figs & goat cheese

Sweet Potato Crust Pizza

Lately, I’ve been all about the chia seeds.  Perhaps it’s all in my head, but they keep me full and pumped with energy – rather than my 2 usual consumption cases of 1) not having time to eat at all or 2) eating all of the pizza.  It was Monday night, I did not have any #weekendtk plans, so I got some sweet potatoes and wanted to make a guilt-free pizza!  Here’s how it went:

  1. Peel and chop up 3 small – medium sized sweet potatoes and add them to a pot of boiling water with:
    • half a teaspoon of coarse sea salt,
    • half a teaspoon of cayenne (if you’re a spicy chef comme moi),
    • half a teaspoon of ginger (I used ginger powder, next time I might try freshly ground).
  2. In a separate pan, heat up a tablespoon of olive oil and throw in 4-ish cloves of coarsely chopped garlic. Cook for 2 minutes.
  3. Add in your prepared squash blossoms (2-3 cups; they cook down a lot) and cook for an additional 3 minutes
    • How to prepare squash blossoms, you ask?:
      • Cut off the ends
      • Strip stalks of epidermis (OMG, I’m such a nerd, but honestly, what else do you call it?)
      • Wash thoroughly
      • Dry
  4. Set aside your squash blossoms
  5. Once your sweet potatoes are soft enough to easily pierce with a knife or fork, drain the water and add in about one third of your cooked squash blossoms
  6. Mash that mixture up really well (I actually used my hand blender – thanks MKB!)
  7. Add:
    • three quarters of a cup of almond flour,
    • one quarter of a cup of chia seeds,
    • one teaspoon of baking soda,
    • and half a teaspoon of coarse sea salt to your mash.
  8. Knead that. Knead it like you mean it.
  9. Press the dough into your lightly olive-oiled baking pan in whatever shape you want to make your pizza (it should be about 1/3 to 1/2 and inch thick)
  10. Bake that at 400 degrees Fahrenheit for 15 minutes or until the edges look slightly browned and happy.
  11. Take that out of the oven and add your remaining squash blossoms to the top – bake for an additional 7ish minutes.
  12. Top with figs and chèvre and broil for an additional 3 – 5 minutes.
  13. Eat.

Bon appétit!

Huckleberry Kim

Tiny Huck

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