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Sweet Potato Pizza with Maitakes

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Sweet Potato Pizza with Maitakes recipe Excerpted from Nourish: Plant-Based Recipes To Feed Body Mind And Soul by Terry WaltersThis savory crust is an unexpected and very welcome twist on the world’s most perfect food. I’m not suggesting you give up your favorite pizza; I’m giving you yet another delicious vehicle for abundant nutritious and delicious pizza toppings. This crust freezes well, so make extra to keep on hand for a quick and satisfying meal.

Sweet Potato Pizza with Maitakes recipe Excerpted from Nourish: Plant-Based Recipes To Feed Body Mind And Soul by Terry Walters

Sweet Potato Pizza with Maitakes

Terry Walters
This savory crust is an unexpected and very welcome twist on the world’s most perfect food.
Print Recipe Pin Recipe
Course Dinner, Lunch
Cuisine American
Servings 1 ten-inch pizza (or multiple personal pizzas)

Ingredients
  

For the crust

  • 2-1/2 cups peeled and chopped sweet potatoes
  • 1 cup gluten-free all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt

For the topping

  • 2 tablespoons extra virgin olive oil
  • 1/2 pound maitake mushrooms
  • 1 spring onion, sliced into thin wedges
  • 1 tablespoon mirin
  • 1/2 cup pesto
  • 2 cups arugula
  • 1/4 cup toasted 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.

Notes

Excerpted from NOURISH, © Terry Walters 2022. Photos by Julie Bidwell Photography.
Keyword Nourish, spring, Summer, sweet potatoes, Terry Walters, Vegetables

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