Happy Friday! What are your plans this weekend?
You can see Meredith’s version over on her blog!
I will be honest before I even delve into the details: this did not taste like pizza. This sweet potato pizza crust tasted quite delicious but this was more of a potato cake than a pizza.
I’m a beer and pizza type of woman – I run enough where the amount of carbs doesn’t phase me. Even though I make my pizza with a whole wheat crust (I use this recipe with whole wheat flour and a touch of vital wheat gluten), I still like my pizza to taste like pizza. My favorite toppings are feta cheese (made with sheep & goat milk, since those are lower lactose than cow’s cheeses), spinach, and plenty of seasonal vegetables.
I’m the type who, if I want to eat pizza, I eat pizza. That’s why I never tried the cauliflower crust trend. Still, I’m open to trying new foods and recipes, and the simplicity of this sweet potato crust appealed to me.
I made this crust in just about 45 minutes from start to finish, most of which was hands-off cooking time. I followed the recipe instructions exactly and had no problems with the cooking process.
Taste and Texture
Crispy thin crust pizza is popular in my hometown of St. Louis, MO. I’ve always preferred medium, chewy crust pizza or, if I want a real indulgence, Chicago-style deep dish. (If you’re ever in St. Louis, go to Pi Pizza. Best pizza in the city!)
Still, I was pleased with the texture of this – crisp on the edges, a bit chewy in the center – and really enjoyed the flavor of the crust (I added garlic powder and sea salt per the recipe suggestions). It didn’t have the same taste as a pizza crust, but in terms of a potato cake (which is, technically, what it is) it tasted really good.
I was nervous about how the crust would hold up. Pinch of Yum’s recipe stated it would, but we have all experienced those recipes where things do not turn out as anticipated – whether due to the recipe itself, a difference in ovens, or cooking error.
Because of this concern, I only added a light portion of toppings – spinach and feta – since I wanted to test the crust first before anything else. I usually pile pizzas up with several types of vegetables and then add a good portion cheese (like this butternut squash and mushroom pizza).
Fortunately, this crust was durable! It did not break or crumble during cooking or eating and could have easily supported more toppings.
Half of the pizza crust (1 serving) provided 220 calories, 8 grams of protein, and 13 grams of carbohydrate. With cheese, it contains up to about 12-15 grams of protein, depending on how much cheese you add.
If it were to make it again, I would probably add chicken both for protein and a bit more substantial of a meal. Or, even, I’d make it as smaller potato cakes and serve them alongside chicken, eggs, or lentils – that would be very tasty!
Have you ever tried vegetable-based pizza crusts?
What are your favorite pizza toppings?
Did you try any new recipes this week?