Who needs flour?
Pizza is made with a sweet potato crust
BARRY: In all of the years we’ve been doing this monthly feature for the paper, I don’t recall a dish that elicited as many questions as this pizza did before we made it. But I guess that’s to be expected when you plan to make the crust out of sweet potatoes.
KELLEY: True, we both wondered if it would hold up or be soggy or fall apart. And, quite frankly, we wondered if it would be any good.
BARRY: And my brother, the former owner of Pisa Pizza here in town and a man who prides himself on his traditional flour crust, perhaps asked the most basic question: Why?
It’s a fair question. Why mess with perfection?
KELLEY: Well, we like to try things, and after making a pizza with cauliflower as the crust last week … BARRY: Also, surprisingly
very good … KELLEY: It was, but then I saw this sweet potato pizza being made on TV, so we decided to try it. It is gluten-free and full of healthy stuff, but also it was good.
I changed up the toppings quite a bit though and actually played off the Brainerd Burrito pie they served at Pisa Pizza. I did go with chorizo instead of black beans, however. (You can find our recipe for Brainerd Burrito Pizza at timesfreepress. com/news/life/entertainment/ story/2014/may/07/courterskitchen-pisa-pizza-pizza-makeyour-own-pi/139470/)
BARRY: As to the other questions: The crust held together surprisingly well, and it tasted great.
KELLEY: The key is to let it sit after first baking it and after baking it again with toppings. And I honestly did not expect to like it as much as I did.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.