This Cast Iron Sweet Potato Pizza Takes Regular Pizza Up a Notch

Sweet Potato Cast Iron Skillet Pizza

The Peachy Prodigy

Pizza Dough:
1 medium sweet potato
1 cup flour
1 teaspoon sea salt
1 teaspoon oregano
1 teaspoon tapioca flour
1 teaspoon of baking soda

Toppings:
2 tablespoons of jarred tomato sauce
12-14 pieces of fresh mozzarella cheese
4-5 slices of fresh tomato
18-20 pieces of fresh basil
dried oregano
dried parsley

Poke holes around the sweet potato and put in the microwave for 6 minutes.
Once done, remove the skin from the sweet potato and transfer it into a medium bowl to mash — add in the oregano, sea salt, and then the flours and baking soda until it forms a dough-like consistency.
Place on floured surface, so it doesn’t stick (you can also place between two pieces of parchment paper, so it doesn’t stick).
Roll out with a rolling pin and transfer into oiled cast iron skillet. I used olive oil.
Let the base brown in the skillet over medium heat on the stove top for about 3-4 minutes. Once browned, flip and let the other side sit for about 2 minutes.
Top with sauce and all other toppings.
Sprinkle with oregano and parsley and transfer into oven at 500 degrees. Bake for about 12 minutes.
Let cool for about 5-8 minutes, slice and enjoy!