Healthy Pizza Crust Bake-off

Everyone’s probably heard of using veggies for pizza crusts so we wanted to compare two kinds.  Both should be baked ahead of time, with ingredients added on top later.  The first one is cauliflower crust.  It was very simple and fairly quick to make, but you need a food processor in order to chop up the cauliflower into rice-like consistency.  Also, you need to bake it on parchment paper since it’s quite sticky.  It bakes and browns nicely and tasted very good.













The second one is sweet potato crust. This one was a bit easier to make, and held together better.  However, it was thicker and a bit heavy.


Both tasted fabulous and it was toss-up as to which one we preferred.  Try them both and see what you think!










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