E2 Week: BBQ Pizza

I will say that someone thinking they want to try the Engine 2 Diet should carefully examine if they like bell peppers. Because I’m pretty sure bell peppers figure into every single meal, in varying amounts. I’m not super fond of them myself, but on this pizza they were fantastic. I think the trick is to make those really fine slices, so the flavor isn’t so intense.

I learned two things from making this pizza: 1) mixing tomato paste with BBQ sauce makes the best pizza sauce EVER. EVER. I think I’m going to make all of my pizza sauces tomato paste based. 2) You can totally make pizza crust out of sweet potatoes. That’s right, sweet potatoes.

Sweet Potato Pizza Crust (enough for 1 large pizza):

  • 1 cup mashed sweet potato
  • 4 T applesauce
  • 1 T maple syrup
  • 1 T apple cider vinegar
  • 2 tsp ground flax seeds
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup fine cornmeal
  • 1 tsp baking powder
  • 3 T unmilk

Mix all of the wet ingredient except the unmilk in a medium-sized mixing bowl. Then, add the salt, baking powder, flour and cornmeal, and stir until barely combined. Now, douse it with the unmilk, adding more if it seems too dry.

This is the trickier part–getting it spread out into dough. I’m still not sure my technique is awesome, but here’s what I did: I put a sheet of parchment paper over my pizza pan (you can use a cookie sheet, don’t worry), plopped the dough in the middle, then placed another sheet of parchment paper over that. Then, using my hands, I spread the dough around until it was flat and reached the edges of my pan. However, this did result in some areas being not as thick as others. I think in the future I’ll strategically place the dough so that I can get a more uniform crust. Also, if you can, flip it over. The bottom parchment was very wrinkly, where the top was smooth. So–smooth out both sides.

Then, parbake the crust in a 400 degree oven for 10 minutes. It shouldn’t be all the way cooked, but should peel easily off of the parchment when finished.Here was my mistake number 2: I think I should have greased the pan, and peeled off both sheets of parchment before putting the toppings on. I left the bottom sheet of parchment paper on, and the crust came out slightly damp, and not as firm on the bottom as I would have liked. Either that, or I could have placed the crust on the bottom of the oven (in the pan, of course) like Vegan with a Vengeance recommends. So, that part is up to you.

The best part is that you end up with a very healthy crust with no added oil, but with some delicious fat from the flax seeds. And it tasted perfect with the BBQ sauce topping. I might use something like actual potato if I didn’t want a sweet crust for my pizza, or even a rutabaga. I’ll let you know about those experiments as they progress!

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