2cups(480 mL) mashed sweet potatoes, cold (see note)
1cup(96 g) blanched almond flour
¼cup(30 g) cornstarch
2tablespoons(13 g) ground flaxseed
¼teaspoon(1.5 g) kosher or fine sea salt
Instructions
Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper.
Combine all ingredients in a large bowl. Divide into 4 portions of equal size. Place 2 portions on each lined baking sheet. Top a portion of dough with a piece of parchment paper and roll it out to a 6-inch round. Carefully peel off the top layer of parchment paper. Repeat with the remaining dough. Bake the crusts for 20 minutes.
Remove from the oven and top as desired. Return to the oven for 5-10 minutes to heat through.
Notes
Note:To make mashed sweet potatoes for this recipe, simply bake or steam sweet potatoes until tender. Mash with a fork and measure 2 cups of the mashed mixture for use in the recipe.Editor’s Topping Choice: Top these crusts with BBQ Sauce, Spiced Chicken, chopped baby spinach, and thinly sliced green onions.