(No mediocre cell phone pictures today. It was far too dark at dinner time, and I wasn’t about to spend 20 minutes trying to get a mildly-ok picture when I was starving.)
I eat a lot of pizza. But then again, what vegan doesn’t? Actually, what person doesn’t eat a lot of pizza? It’s delicious, cheap, easy, and customizable. Practically perfect in every way.
One of my favorite reasons to make pizza at home is that I like making the crust. Lately I’ve been trying slightly new things. First I tried a beer crust and wasn’t impressed. The crust was pretty (almost pearly), but it didn’t taste any different than a normal thin crust. Next was a no-rise thin crust, which I would never serve to other people. It was bready and messy looking. But when I want pizza right now it’ll do for me.
A few weeks ago I came across a recipe for a sweet potato pizza crust. I instantly wanted to try it – I adore sweet potatoes, and why would I pass up a chance to sneak a healthy veggie into a dough? Plus I love sweet potato biscuits, so I figured I would love this.
I was right. The dough was soft and chewy, but not in an under-cooked way. A hint of sweetness, flavorful, perfect. The only gripe I have is that the dough is harder to work with than the normal crusts I usually make. It was super sticky, and I had to use an incredibly large amount of flour on the counter and my hands to deal with it. But I’d do it again in a heartbeat – this crust is definitely worth the extra toil!
I topped the pizza with a mix of cheddar and mozzarella daiya, pickled jalapenos, pineapple, and roasted red pepper. I wanted a super healthy side, so I cooked some sugar snap peas and seasoned it with miso butter and toasted sesame seeds. A perfect dinner!