Sweet potatoes give this pizza a hearty and flavorful, yet gluten-free crust.
1/2 cup old-fashioned oats
1/4 cup gluten-free all purpose flour (about 1 1/8 ounces)
1/2 teaspoon kosher salt
2 cloves of garlic
1 15 ounce sweet potato, peeled and coarsely chopped
1 large egg
1/2 cup marinara sauce
2 medium, ripe tomatoes cut into 1/4-inch thick slices and seeded
3/4 cup heirloom grape tomatoes, thinly sliced
3 ounces shredded mozzarella cheese
1/2 cup torn fresh basil leaves
How to Make It
Place a pizza stone in the oven; preheat oven to 400°.
Combine oats, flour, salt, garlic, and potato in the bowl of a food processor; process until finely ground. Add egg; process until completely combined. Cover a flat baking sheet with parchment paper coated with cooking spray. Add potato mixture to middle of pan and pat down into an even layer. Cover with parchment coated with cooking spray and continue spreading potato mixture into a 14-inch circle in an even layer. Slide pizza off the pan onto the stone and bake at 400° for 35 minutes or until bottom is lightly browned. Using the parchment, slide crust out of oven and invert onto another flat baking sheet. Using the parchment slide pizza back onto stone (browned side up) and bake an additional 5 minutes. Remove pizza crust from stone and gently remove top layer of parchment.
Spread marinara sauce evenly over crust leaving a ½-inch border. Top with tomatoes and cheese. Slide pizza back onto stone using the parchment and bake an additional 6 to 10 minutes or until cheese is melted. Sprinkle with basil.
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