This is quickly becoming a family favorite! This two ingredient sweet potato crust is rich with proteins and fuel burning CLEAN carbs that leave you feeling fully satiated, helping you to eat less per serving! Yes, please!
We’re going to start this awesomeness with a couple peeled and steamed sweet potatoes. Steam until tender with a fork.
Blend or mash sweet potatoes thoroughly and place in a mixing bowl. Mix in rice flour (UPDATE: I did try this with homemade brown rice flour and it worked as well. I also tried another batch using the brown rice flour with the addition of two DIY flax seed egg substitutes and that was even better! I will be experimenting with more gluten-free flours in the future) until consistency becomes doughy (if it is too sticky it needs more flour).
Roll sweet potato dough into several small palm sized balls and then flatten with hands or rolling pin to an eight of an inch thick.
On a lightly oiled (I use grapeseed oil for the higher heat index and rich flavor) griddle or flat pan, cook on medium heat for about ten minutes flipping occasionally or until lightly browned. Remove from heat and immediately wrap in a flour sack towel to store until ready to use.
Now generously smother with your favorite marinara sauce and Vegan Cashew Cheese and a fresh slice of Organic ripe red tomato. Top with a pinch of oregano and garlic powder. Add a pinch of freshly ground sea salt if desired. Bake in toaster oven (conventional oven would work too) for 2-4 minutes on 350 degrees. Allow a minute to cool while you drool in admiration of your beautiful work.
Serve and enjoy! And don’t worry; you don’t have to feel bad about eating more than one!