My ultimate comfort food is pizza, but when I’m trying to cut back on gluten and treat my food as fuel, it’s hard to rationalize ordering a classic pizza pie for dinner. After a few trials, I have finally come up with gluten-free and veggie-filled pizza crust that satisfies my cravings. Luckily, it stars one of the healthiest tubers out there: the mighty sweet potato.
Once I took my first bite, I knew this was the recipe I had been dreaming of. The high-protein, vitamin-A-rich crust keeps a nice crunch on the outside and tastes like an extrafluffy mashed potato in the center. Even better, half of this pie offers over 20 percent of recommended fiber for the day, so unlike your standard neighborhood slice, this pizza will keep you full and satisfied hours later.
I kept things simple and topped this pizza with fresh grape tomatoes, basil, and red pepper flakes, but feel free to get more creative with your toppings.