Servings 1ten-inch pizza (or multiple personal pizzas)
Ingredients
For the crust
2-1/2cupspeeled and chopped sweet potatoes
1cupgluten-free all-purpose flour
2tablespoonsextra virgin olive oil
1tablespoonapple cider vinegar
1tablespoondried oregano
1/2teaspoongarlic powder
1/4teaspoonsea salt
For the topping
2tablespoonsextra virgin olive oil
1/2poundmaitake mushrooms
1spring onion,sliced into thin wedges
1tablespoonmirin
1/2cuppesto
2cupsarugula
1/4cuptoasted pine nuts
Balsamic vinegar
Instructions
Preheat oven to 400°F and line baking sheet with parchment paper.
Make the crust
Steam sweet potatoes 8 minutes (or until soft). Remove from heat and place in food processor with flour, olive oil, vinegar, oregano, garlic powder, and salt. Process to combine. Batter may be doughy or loose depending on the GF flour blend. It will work either way!
Remove blade from processor, scoop batter, and place in center of prepared baking sheet. Cover with second piece of parchment paper and press dough into an evenly thin, round, 1/4-inch crust. Gently pull back (not up) to remove top piece of parchment paper. Bake 20 minutes (crust will appear dry and gently toasted). Remove from oven.
Make the topping
Drizzle olive oil into medium skillet over medium heat. Tear mushrooms into thin strips, place in skillet, and sauté 5 minutes (or until browned and soft). Add spring onion and mirin and sauté 3 minutes longer to soften and caramelize. Remove from heat.
To serve
Spread pesto over crust. Top with arugula, mushroom and onion mixture, and pine nuts. Drizzle with vinegar and serve.