Sweet Potato Flatbread Pizza

I had a strong urge to incorporate flatbread into dinner tonight. It started off this morning, stayed with me all day and hung on through TWO, count them, TWO rounds of flatbread trials. Last week I roasted 3 or 4 sweet potatoes (like I’ve been getting into the habit of doing. It’s nice to have already-roasted ingredients ready to throw into an impromptu recipe.) So I was feeling like I really needed to use them up today. I did a search for sweet potato flatbread and couldn’t really find anything that incorporated the potatoes into the actual dough. Most just had slices topping the flatbread. My solution was to combine two recipes from my tried and true GF cookbooks and make up something entirely new.

The first round was only a marginal success. I rolled out about 8 smaller discs thinking we’d have personal size flatbread pizzas tonight. The only problem was I let them go a bit too long in an oven that was a bit too hot. They’re edible and they look really cute, but it’s not what I was really going for.

After eating 3 little ones (remember, I DID say they were edible ; ) I still had the energy and enough sweet potato puree to give it another go. This time I kept it simple. I used the recipe from the Sweet Potato Biscuits. That’s it. The only thing I did differently was instead of rolling and cutting out rounds, I smoothed it out onto a pizza pan. Oh, and instead of butter, I used olive oil.

Sweet Potato Flatbread

2 cups all-purpose gf flour (I used my most common mix – 1 cup brown rice flour, 2/3 cup sorghum flour, 1/3 cup tapioca flour)

1 teaspoon xanthan gum

1 tablespoon baking powder

1/2 teaspoon baking soda

2 tablespoons sugar

1 teaspoon kosher salt

3 Tablespoons olive oil

3/4 cup pureed baked sweet potatoes (about 2 medium potatoes)

1/3 cup sour cream 

1/4 cup milk (I used almond milk)

1. Preheat oven to 375˚F. Grease a round pizza pan.

2. In a large bowl, place flour, xanthan, baking powder, baking soda, sugar and salt. Whisk to combine. 

3. In a separate bowl mix together olive oil, sweet potatoes, sour cream and milk. Add these ingredients to the large bowl and mix with spoon until dough begins to come together. 

4. On the greased pizza pan, smooth out the dough with a wet spatula.

5. Place in the preheated oven for about 15 – 20 minutes.

6. Top with assorted toppings, place back into oven for another 10 minutes or so.

This second time around was a resounding success! So much so, I almost forgot to document it. I managed to get the last few slices though. Topping our flatbread pizza tonight, were spinach, shredded carrots, caramelized onions with finely chopped rosemary and gorgonzola. Quite tasty! Kid Foodie agreed.


I’m just now realizing how many recipes I’ve posted using sweet potatoes! But hey, they are a superfood right? My only regret from this dinner experiment was that I didn’t make enough to have leftovers. That pizza went fast! Now . . . what to have for dinner tomorrow night?

 

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Sweet Potato Veggie Fritters

This weekend we experimented quite a bit in the kitchen. Overall there were two triumphs and one fail. Parmesan flatbread = TRIUMPH! Sweet Potato Macaroons = TRIUMPH! Gluten Free Pita Bread = EPIC FAIL! While I was trying to decide which recipe to talk about today, I went ahead and used up the rest of my sweet potatoes from yesterday’s macaroons for a quick weeknight dinner. You know what? Those other recipes can wait. Tonight’s experiment trumps them all!

These fritters could easily be used as fulfilling and delicious veggie burgers complete with bun but they’re great on their own too. (Besides, I’ve yet to find a gluten free hamburger bun that doesn’t take concentrated effort to choke down. If you’ve discovered one, please let me know!) Either way, these fritters are quick and easy.

Ingredients:

1 medium roasted sweet potato

4 green onions, chopped

2 celery ribs, chopped finely

3 small, multicolored peppers

1 egg

2 Tbsp all purpose flour (I used a brown rice/sorghum/tapioca flour mix)

2 Tbsp olive oil for frying

salt and pepper to taste

Instructions:

Mash the roasted sweet potato in a medium bowl. Add onions, celery, peppers and egg. Mix well. Add flour, salt and pepper and mix. Form into patties. Heat olive oil in a hot pan on the stovetop. Place patties into pan, sear over medium high heat on both sides. Turn heat down to medium heat and cook through, flipping once or twice. 

Serve and enjoy. Yields 4 patties.

While Kid Foodie claims to dislike sweet potatoes, I know better. Since I’ve already devoured my fritter, I can confidently claim this experiment to be a success. So if we include this with this weekend’s recipes, that officially makes 3 triumphs and one fail. Not too shabby. If you decide to give these a try, let me know your thoughts. I’ll try to be back in a couple days with the other winning recipes from this soggy spring weekend.

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  • About This Blog’s Authors

    Even before his diagnosis of Celiac Disease in 2010, Kid Foodie was passionate about food. Although the diagnosis brought some restrictions, his appreciation and appetite for good, healthy food has only skyrocketed.

    For me, his diagnosis of Celiac opened up a world of food possibilities and a new way of thinking about what we eat. It has absolutely been a joy to overhaul our family's food choices and we all continue to benefit from it. We write this blog to help our family and friends understand how to cook gluten free and to provide them recipes to try out themselves.

    Kid Foodie now has his own blog:
    heykidfoodie.com

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