Sweet Potato Pizza with Zucchini and Pancetta

So we all know about the cauliflower pizza, but did you know you can make a delicious pizza crust with sweet potatoes?

Its not only tasty but create a crispy crusts that can be filled with all your favorite toppings.

And its gluten free.

Makes 2 portion sized pizzas

This recipe is brought to you from our friends at Noritake.

I used a plate and bowl from their Colorwave in pink.Just love how the color pop on my table.

Visit noritakechina to view all Noritake products. Use code SWEETPAUL during checkout to receive 15% off on your order.

Crust

10 oz sweet potato, peeled and cubed

1/2 cup almond flour

1/4 cup grated parmesan

1 large egg

1/4 teaspoon salt

1/2 teaspoon dried thyme

2 tablespoons olive oil

Toppings

1/2 small zucchini, thinly sliced

6 slices of fresh mozzarella

1/2 cup pancetta, cooked golden brown and crispy

Micro arugula

Sea salt and pepper

Arugula oil

1/2 cup fresh arugula

1/2 cup olive oil

Pinch of salt

1.Start with the crust, preheat oven to 400F.

2.Place the cubed sweet potatoes in a food processor and pulse until the mixture looks like rice.

3.Place in a bowl and add almond flour, parmesan, egg, salt and thyme. Mix well.

4.Cover a baking tray with parchment paper and add 1 tablespoon of the oil, brush it all over the paper.

5.Transfer the potato mixture to the tray and make two mounds that you shape into two thin pizzas, they should be about 1/4 inch thick.

6.Brush with the rest of the oil.

7.Bake for about 20-25 minutes or until the edges starts to brown. Remove from oven.

8.Add zucchini, mozzarella, pancetta, salt and pepper and bake for another 5-6 minutes.

9.While the pizza is baking add arugula, oil and salt to a food processor and pulse until you have a smooth oil.

Serve the pizzas with the oil and some micro arugula on top.

Photo by Sweet Paul