Kale Pizza with Sweet Potato Crust
This is a perfectly light summer meal, packed with flavor! Double this amount for an easy lunch. We love playing around with topping as well....pesto, buffalo mozzarella, homemade oven roasted tomatoes. You will find countless ways to enjoy this dish!
2c cooked mashed sweet potatoes
2 1/2c gluten free flour (all purpose gluten free flour, quinoa flour or spelt flour are good)
2tsp baking powder
1/2c ice cold water
2tbsp olive oil
3 sliced heirloom tomatoes
4 stems of kale, diced
2tbsp olive oil
2 cloves of garlic, minced
sea salt and pepper to taste
1/4tsp oregano
3/4c crumbled goat feta cheese
Put mashed sweet potatoes, flour, baking powder, water and a dash of sea salt in a food processor. Once dough is formed, divide in half. Roll dough into circular Bake crust alone at 400 degrees for 8-10 minutes. Brush baked crusts with 1 tablespoon of olive oil. Sauté kale and garlic in remaining olive oil till leaves are only slightly softened and then remove from heat. Layer tomatoes then kale on crust topping with cheese. season with salt, pepper and oregano. Bake for additional 15 minutes or until desired.
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