The blog is undergoing a sweet potato takeover.
Here goes the third recipe in a row, although, this time it’s not breakfast-oriented but rather an awesome lunch or dinner option…That just so happens to be vegan and gluten-free.
With warmer and warmer days quickly creeping in, there’s only a limited amount of time left where I can justify using sweet potatoes on as many occasions as possible.
Here, I tried to create a winter-meets-spring recipe, mixing hearty sweet potatoes with the summer-like vibes of pizza, arugula and tomatoes.
That’s as good of an excuse as any that I can give you to bake up some sweet potatoes in the middle of June.
This was my first time experimenting with making a sweet potato crust, and while I was a bit nervous with how it would turn out, I was pleasantly surprised by the results.
My main challenge was determining whether to mix the baked sweet potato with oats or chickpea flour to compose the dough. I make socca — a pizza-like flatbread created simply from chickpea flour and water — all of the time, so it seemed natural to go that route.
However, ultimately, I wanted the dough to be a bit chewier, like actual pizza, versus the more tender consistency of socca, so I decided to pulse some oats and create an oat flour of sorts instead.
The result? An incredibly delicious crust that was surprisingly easy to make.
The crust here is certainly chewier than socca, but I would say a bit softer than a traditional dough. That being said, you can both eat this pizza with a fork, like you might socca, or pick it up with your hands, like you would with pizza.
I also went with a white sauce for the pizza, which I felt might pair better with the subtle sweetness of the crust and the bitter arugula with which I wanted to compliment it.
While the almond milk bechamel is another step in itself, it relies on just four ingredients, which are whisked to create the sauce in just a handful of minutes.
Lastly, let’s talk about the vegan chorizo. I love Trader Joe’s soy chorizo, and a little bit of it goes a long way. However, if that’s not accessible to you, you could easily pan-fry some thinly sliced vegan sausage, instead, or tempeh bacon, or other substitute of your choice. Anything with a hint of spice and smokiness would pair quite well with the crust.
And, of course, the crust could be finished with an entirely different topping combination of your own — feel free to get creative!
- For the dough:
- 1 medium-large sweet potato, baked and skin removed
- 2/3 cup oats, ground in coffee grinder
- 1 Tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. oregano
- 3/4 tsp. garlic powder
- Coconut oil, to grease pizza pan
- For the Bechamel Sauce:
- 3/4 Tbsp. Olive Oil
- 2 tsp. All Purpose Flour
- 1/4 cup almond milk
- Pinch of basil
- Dash of salt
- 1/4 link of trader joe's chorizo (1/8 of the pkg., which contains 2 links per pkg.)
- 1/2 onion, thinly sliced
- Olive oil, to saute the onions and chorizo
- 15 grape tomatoes, chopped
- 2 handfuls arugula (approx. 2 cups)
- Olive oil, to toss
- Pepper, to taste
- Preheat the oven to 400F.
- Heat a medium skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Once oil is hot, add in the onions. Saute onions for a few minutes, stirring occasionally, until they are caramelized; Then add the chorizo. Saute for another 3-4 minutes, until chorizo begins to brown. Set aside.
- For the dough, combine all of the ingredients into a food processor. Pulse until smooth. Grease a circular pizza pan with coconut oil (you could also use parchment paper underneath, if available), and then gently spread the batter across the pizza pan, until the batter is uniform and about 1/4-inch thick.
- Bake the crust for 15 minutes. Flip, remove parchment paper if using, and cook another 5-10 minutes, until dough is firm and slightly crispy on the edges.
- To make the sauce, heat the olive oil in a small pot over medium-high heat. As the oil heats, sift in the flour, stirring vigorously in the pan. Cook the flour for 1-3 minutes, until brown, stirring regularly, and turning down the heat if it starts to stick. Then, whisk in the almond milk, pinch of basil and dash of salt, and continue to stir until the sauce thickens, about 3-5 minutes. Remove from heat.
- Once crust is done, spread the sauce across the crust - it should be a thin layer. Scatter chorizo and onions on top. (At this point, you can pop it back in the oven if it needs a little heat; Otherwise, move on.) Then, in a bowl, toss arugula with a drizzle of oil, to coat, and then place arugula on top of the pizza. Scatter tomatoes around, slice the pizza and enjoy!