Sweet Potato Crust Pizza With Ricotta and Artichokes

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Sweet Potato Crust Pizza With Ricotta and Artichokes

The original recipe for the crust is perfect for folks trying to eat gluten-free, and vegan. Although I am neither, I am always tempted to experiment with alternatives. The ricotta I used as a topping is vegan too actually – Kite Hill is the brand, and it is almond-based vegan cheese, which I swear — is truly better than the original.

My normal flour-based pizza crust is never as good as a brick oven baked pizza dough (I am told this is due to my oven’s temperature being at highest 500F), so I figure – if I can’t get bubbly, soft/fluffy yet crunchy crust, why not go for something that at least sounds healthier! And it turned out to be very tasty too. But next time, I will make it thinner so I can get more crunch & crisp out of it.

Here is the sweet potato crust recipe:

http://blissfulbasil.com/2014/10/17/sweet-potato-pizza-crust-vegan-gluten-free/

Top the pizza with whatever your heart desires.

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