| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon plus 2 teaspoons olive oil
- 1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
- 1/2 cup almond flour
- 1/4 cup grated Parmesan
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 large egg
- Kosher salt
- 1/2 bunch broccoli rabe, roughly chopped
- 4 ounces spicy Italian sausage
- 1/4 cup pizza sauce
- 4 ounces goat cheese, crumbled
- 1/4 teaspoon red pepper flakes
Instructions
- For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
- Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
- Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
- For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
- Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
- Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.
Nutrition Facts
| Calories | 373 |
| Total Fat | 27 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 75 milligrams |
| Sodium | 620 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 4 grams |
| Protein | 20 grams |
| Sugar | 3 grams |
Reviews
Ugh. Hot mush with crispy edges is what I got, even after baking this way longer than the recipe suggested. I won’t be making it again. No way would it hold any toppings.
This was awesome, although I did make some changes. I did not use a pizza sauce, sometimes that makes the pizza soggy. When the crust was done I added some grated goat cheddar, sweet caramelized onions, sautéed mushrooms a bit of crumbled goat cheese and some black olive tapenade (in that order). When I took it out of the oven I covered it with arugula. Huge hit!!! Thank you GZ
This was really good. My husband and I loved it. I couldn’t find broccoli rabe, so I used broccoli, and mozzarella cheese instead of goat cheese. I was really impressed with the crust. We still had to use a fork to eat it, because the weight of the ingredients is too much for the crust, but still delicious. I will make again and try different toppings.
I love this recipe, but I have nut sensitivity. I substituted about a half cup of shredded mozzarella for the almond flour. Man, it was good! I just added a bit of sauce, romano, a little oregano and pepper and a little mozzarella….I think it was very good. A little work (not hard) involved…but it tasted great.
I think this crust has delicious flavor. I have made it twice so far and have follow the directions, but both times my crust fell apart.
I couldn’t find almond flour, so I used coconut flour which brought out even more sweetness. It needed another egg though for binding. Don’t skimp on the lined and oiled baking sheet. SO GOOD!!!
I wish you had 10 stars for this recipe. I watched the show this morning and went right to the store to buy all the ingredients. It is very easy to make and absolutely OUT of this WORLD.
“Hot damn! I never rode in a convertible before” is a favorite movie line of mine.
This dish is incredible. Fun to make, can involve or exclude fam in the process. Enjoys a Parmesan, almond, and sweet (ever so slightly) base + an abundance of savory, creamery deliciousness and heat up top.
Go forth and make!
If you like this one check out the spaghetti squash crust recipe from The Kitchen!
Can someone help me out please: do I bake the sweet potato first then add to the flour mixture?