We now have three of us in the family as dedicated gluten-free.
While I love almond meal based recipes, all that almond meal does get a bit expensive. So I’ve been experimenting with different things to bulk out the almond meal and be a little more frugal.
My first experiment with pizza bases was a winner with both kids saying they preferred it to the plain almond meal one I usually make. It’s pretty easy to make and perfect for using up leftover sweet potato mash.
The bases freeze really well, so make a double batch to have an easy dinner option on hand ready to go. They defrost super quick!
I hope you love these easy sweet potato pizza bases as much as we do. Let me know if you make them!
Sweet Potato Pizza Bases (gluten free, dairy free)
This is what you need:
2 cups cooked, mashed sweet potato
2 cups almond meal
2 eggs
1 tablespoon nutritional yeast flakes (optional)
2 teaspoons Herbamare (or salt)
This is how you do it:
Preheat the oven to 200°celsius.
Add all ingredients to a large bowl and mix well.
Line two round pizza trays with non-toxic baking paper.
Spread the mixture onto the trays and form the shape you want. The mixture is like a batter, not a dough.
Use a spatula to help you push it to the edges and smooth out so it’s an even thickness.
Bake in the oven for 10-15 minutes.
Now you can spread it with sauce and your choice of toppings.
Pop it back into the oven for another 10 minutes or so or until it’s cooked.
Enjoy!
I tried this tonight Sonia and I have to declare it my new favourite pizza base 🙂 I did substitute some of the almond meal for cassava flour and it was divine. Thanks so much for the recipe!
Thanks gorgeous. Glad you liked it. I have never used cassava flour! xxx
how much cassava flour did you use?
I made this pizza base with 50/50 almond meal and cassava flour and we loved it! I found it more substantial, tastier, easier and crunchier than cauliflower pizza base. This will be my go-to gluten-free pizza base recipe from now on. Thanks so much for sharing the recipe.
Just wondering if they would freeze well? I’m thinking probably not because of the potato but I’d love to make a big batch and keep them in the freezer for those nights when you need something quick.
Hhhmmm I will try freezing them Rebecca so I can add it to the recipe but I am thinking yes because the texture is not like mashed potato it’s more like a dough. x