GLUTEN-FREE SWEET POTATO PIZZA

This delicious gluten-free pizza with a thin sweet potato crust is a great base for all your favorite pizza toppings, like olives, onions, fresh herbs, arugula, and a variety of fresh vegetables. Not only that, but sweet potatoes in the swamps also offer their medicinal benefits.

Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes are good, even white sweet potatoes. Like regular potatoes, they support almost every function that the liver is responsible for in our body. Sweet potatoes have phytochemical properties that soothe a heated, irritated, stagnant, sluggish and toxic liver and help prevent spasms. They also offer a number of phytochemicals to balance hormones in the liver. The liver uses sweet potatoes and sweet potatoes to regulate and control some of its hormonal functions.

Ingredients:

For swamps:

• 2 sweet potatoes, peeled and diced (makes about 1 cup cooked sweet potato)
• 3 tablespoons arrowroot starch
• 3 tbsp coconut flour
• 1/2 tsp. dried oregano
• 1/2 tsp. sea ​​salt

Marinara Sauce:

• 1/3 cup tomato puree
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2-3 tbsp. water
• Sea salt and pepper , to taste

Toppings for the pizza (any combination of these):

• 1/2 red onion, finely chopped
• 3-4 cherry tomatoes, cut in half
• 1/4 red pepper, diced
• 5-6 olives
• 1/4 small zucchini, sliced
• A handful of fresh arugula
• A handful of fresh basil

Method of preparation:

Preheat the oven to 200°C.

Place the diced sweet potatoes in a steamer. Cover with a lid and steam for 10-15 minutes until tender. Remove and cool.

Place the sweet potatoes in a bowl and mash with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potatoes and reserve the rest for another recipe.

Mix the sweet potatoes in a bowl with the coconut flour , arrowroot starch, dried oregano and sea salt . Mix until a uniform mixture is obtained. Set aside.

Make the marinara sauce by combining the tomato puree, dried oregano , dried thyme, water, sea salt , and pepper in a bowl and whisking until combined.

Prepare a baking tray lined with baking paper and place the dough on it. Using your hands, roll out the dough to a thickness of 1 cm. Bake in the oven for 20 minutes until firm on top.

Spread the marinara sauce on the pizza and arrange the pizza toppings of your choice. Bake for another 10 minutes until edges are browned. Add fresh arugula or basil and serve immediately.