A few weeks ago I discovered this.
I can’t explain how or why but the knowledge of its existence wormed its way into my brain, took root, and blossomed into a full-on obsession. So when one of my Christmas presents from Court was a box of the stuff, I knew then it was time to make the only sensible move and make a sweet potato flour dough pizza.
I combined 1 cup of lukewarm water, 1.5 teaspoons of dry yeast, 2 teaspoons of sugar, and half a teaspoon of salt in a small bowl. I stirred everything until the yeast, sugar, and salt dissolved and let it sit for about 15-20 mins to let the yeast kick in. Meanwhile, I poured 1 cup of the sweet potato flour and half a cup of rice flour into another bowl. When the water/yeast/sugar/salt mixture was ready, I poured it in with the flour and began stirring with a wooden spoon. I kept this up while adding more flour (roughly two parts of sweet potato to one part rice) until the dough was staying in a single mass and consistent enough in thickness that it wasn’t stretching or sticking to the spoon too much. I then let it sit in the bowl for a few minutes and covered a large wooden cutting board with a heavy layer of flour (again trying to keep the two part sweet potato to one part rice proportion). I moved the dough to the cutting board, where I kneaded it by hand for a few more minutes and then spread it into a circle with a baking roller. I also opted to fold the edges over to make a thicker crust. I sprayed a generous amount of Pam on a baking pan and carefully transferred over the soon-to-be pizza from the board. I baked the dough itself for about 10-15 minutes at 450º. Then I took it out, put the toppings on, lowered the temperature to 375º, and baked it for another 10-15 minutes.
For the toppings, I used black beans; fresh store-cut salsa; green, yellow, orange, and jalapeno peppers; broccoli; and the vegan pizza-holic’s best friend, daiya cheese. I prepared a first layer by combining the beans and salsa, then straining and washing them. The remaining vegetables made up my second layer. The daiya went on top.
This was my first venture into gluten-free baking and it was a resounding success. The pizza was delicious and tasted vaguely like gingerbread.