I am very excited to share this recipe with all of you!! It’s one of my favorite recipes from Professional Ironman Triathlete Brendan Brazier’s vegan nutrition guide “Thrive“. I ate this sweet potato pizza crust every week while I was training for my half marathon many years ago. It was my only half marathon, something I checked off my bucket list and was done. I am not a runner type.
Every Friday is typically pizza night at our house, Family Friday! We usually watch a movie along with it. I love to make homemade pizza and it gets everyone involved in the kitchen. I have the homemade pizza crust I make for the kids HERE, if you are interested. The homemade pizza sauce is the same I use on both the flour crust and the sweet potato crust.
I usually make the crust early and have it ready when it is time to eat. It lasts well in the fridge for a few days also, if you want to prep ahead of time. I haven’t tried freezing it yet. It isn’t as sturdy to pick up like a normal pizza, so I just eat it with a fork.
Some toppings I have used are sliced tomatoes, spinach, broccoli, onions, peppers, and if you are okay with dairy I love goat cheese on the top!
- 1 cup ground sesame seeds (Do not use whole, must ground first!)
- 1 cup grated sweet potato
- ½ cup chickpea flour (also called garbanzo bean flour)
- ¼ cup coconut oil (melted)
- 1 tbsp garlic (I use about 2-3 whole cloves)
- 1 tsp dried basil
- Sea salt to taste
- Preheat oven to 300 degrees is what the directions say but I have done it around 350 and it cooks faster.
- In a food processor, process all crust ingredients until mixture starts to ball up.
- Lightly oil the baking tray with coconut oil. Spread mixture on tray to about ¼ inch thick (it can be thicker or thinner if you prefer). I put saran wrap on top and used a rolling pin to roll it out.
- Spread pizza sauce on crust and add toppings that you want.
- Bake for 45 min or less, depending on how hot you have it and how thin your crust is. (This will vary slightly depending on the moisture content of the vegetables and the desired crispness of the pizza.) At 350 degrees it cooked in 25 to 30 min. I had to keep a close eye on it because the edges started to burn.
- Topping ideas:
- tomato, sliced
- ½ onion, diced
- cup chopped red bell peppers
- ½ cup grated beet or carrot
- tsp oregano and/or thyme
- Broccoli, chopped
- Goat cheese
Retrieved from Recipe Book-“Thrive: The vegan Nutrition Guide to Optimal Performance in Sports and Life” By Brendan Brazier
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