Sweet Potato Pizza Crust! Delicious and Healthy!
Sweet potatoes are an incredible health food, so you just have to try this recipe from Anthony William, the Medical Medium!
My wife and I are yogis and we’ve cut out meat, fish and dairy for a good long while now simply because our bodies told us so – so we’re vegan but without the vegan label. We’re learned through awareness that not all vegan food is healthy but this sweet potato crust is both healthy and delicious!
Don’t be afraid of ‘carbs’ as your body needs good ones to run properly, contrary to popular fads out there. Most fruit and vegetables provide you with simple carbs, and that means energy!
In this recipe, you can use any of your favorite pizza toppings, such as olives, onion, fresh herbs, arugula, and an assortment of fresh vegetables – and the sweet potatoes in the crust also offer their own healing benefits.
Sweet potatoes are an important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming. They also offer a range of hormone-balancing phytochemicals for the liver; the liver uses sweet potatoes and yams to regulate and control some of its hormone functions.
Sweet Potato Pizza Crust by Anthony William
Makes 1 pizza for 1 person
(We made three times the ratios given — see above photo — and it worked very well).
1/3 cup or 75g tomato paste
1/2 tsp dried oregano
1/2 tsp dried thyme
2-3 tbsp water
Sea salt and pepper, to taste
Toppings (any combination of these):
1/2 red onion, finely sliced
3-4 cherry tomatoes, halved
1/4 red bell pepper, diced
1/4 small zucchini, sliced
Handful of fresh arugula
Handful of fresh basil
Preheat oven to 400F.
Place the diced sweet potatoes in a steamer. Cover with a lid and steam for 10-15 minutes, until tender. Remove and cool.
Place the sweet potatoes in a bowl and mash with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato and leave the rest for another recipe.
Add the sweet potato to a bowl with the coconut flour, arrowroot starch, dried oregano and sea salt. Mix until uniform. Set aside.
Make the marinara sauce by combining the tomato paste, dried oregano, dried thyme, water sea salt and black pepper in a bowl and whisking until mixed.
Prepare a baking sheet lined with parchment paper and place the dough on top. Using your hands, spread the dough to 1/4 inch thickness. Bake in the oven for 20 minutes, until hardened on top.
Top the pizza with the marinara sauce and your choice of toppings. Bake for another 10 minutes, until browned on the edges. Add fresh arugula or basil and serve immediately!
Tip! If you aren’t gluten intolerant and fancy a firmer crust, you’ll want to substitute the coconut flour for plain flour. We recommend using a high quality, organic spelt flour.
For more recipes and to find out the undiscovered properties of healing foods and how they support the liver, check out Anthony William’s bestselling book, Liver Rescue.
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