150 g sweet potato, steamed with peel
1 cup oats flour
1/2 tsp salt
1 tbsp Italian seasoning
Method
- Preheat the oven to 180 deg C. Slice (to about ½” pieces). Fill a steamer basket with a layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
- Transfer the Sweet Potatoes to a large bowl, then mash well. Add the rolled oat flour, then add salt and Italian seasoning. Knead the dough into a smooth ball.
- Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle or use your hands, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
- Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
- Top the Sweet Potato Pizza Crust as desired, then return to the oven for 10-12 minutes.