Servings: 4 people
Ingredients
- 2 medium sweet potatoes (~2 packed cups)
- 1/2 cup coconut flour
- 2 tsp psyllium husk powder
- 1/2 tsp salt
- 2 eggs
Instructions
- Pierce the sweet potatoes several times with a fork to allow steam to escape, then bake them at 400°F (200°C) for about 45 minutes, or microwave them for 5-8 minutes, until soft.
- Once cooked, peel and discard the skin while the potatoes are still warm (but not too hot to handle).
- In a medium bowl, mash the sweet potato until smooth. Add the coconut flour, psyllium husk powder, and salt and mix until well combined. Add the egg and stir. Shape into a soft ball of dough. The dough should be moist but easy to handle. Add more coconut flour if needed.
- Transfer the ball of dough onto a parchment-lined baking sheet. Place another sheet of parchment on top. Then use a flat baking dish to press it into a smooth circle. You can also simply roll it to your desired thickness. Remove the top parchment. For a skillet version, roll the dough on parchment, then carefully flip it onto a preheated, lightly greased cast-iron skillet and peel away the parchment. If it’s too large to flip easily, place the dough directly into the skillet with the parchment still underneath.
- Bake at 375°F (190°C) for 30 minutes, or until the crust is slightly browned and dry to the touch.
- Top with your favorite sauce, cheese, and toppings, then bake for another 10 minutes, or until bubbly and golden. If the crust is already firm, broil on high for 1–2 minutes instead, watching closely to prevent burning.
Video
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 416mg | Potassium: 411mg | Fiber: 10g | Sugar: 6g | Vitamin A: 16150IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg
Nutrition values are approximate and may vary.
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