Pizza Capricciosa (AIP, Paleo

Ingredients

Condiments
- 1/4 cup Kalamata olives, pitted
- 1/2 cup Parsnip & artichoke hummus, Roasted

Baking & Spices
- 1/2 tsp Baking soda
- 1/2 cup Cassava flour
- 2 tbsp Coconut flour
- 1/4 tsp Sea salt

Ingredients

For the Crust:
½ c. cassava flour
2 tbsp. coconut flour
½ tsp. baking soda
¼ tsp. sea salt
2 tbsp. extra-virgin olive oil
½ tsp. apple cider vinegar
¼ c. warm water
½ c. white sweet potato, mashed (The Hannah or Jersey varieties will do.)
For the Toppings:
½ c. Roasted Parsnip & Artichoke Hummus (Follow link for the recipe in the last paragraph of the post abov.)
4-5 slices prosciutto
¼ c. pitted Kalamata olives, halved
¼ c. fresh basil, chopped

Directions

Preheat the oven to 475 degrees. Line a pizza tray with parchment paper.
In a medium bowl combine the cassava flour, coconut flour, baking soda and sea salt; make a well in the center.
Add the extra-virgin olive oil, apple cider vinegar and warm water. Combine with an electric mixer.
Add the ½ cup mashed sweet potato and continue to beat on medium speed until well combined -- about 20-30 seconds.
Remove dough from the bowl and form into ball. Place on the center of the parchment-lined pizza tray. Cover with a second sheet of parchment paper and roll out to about 10 inches in diameter using a pastry rolling pin. Remove top sheet of parchment
Place in the oven and bake for 10-12 minutes.
Remove crust from the oven and allow to stand for 5 minutes. Reduce oven temperature to 375 degrees.
After youve allowed the crust to rest for 5 minutes, spread ½ cup of the hummus over the crust. Top with the prosciutto slices and Kalamata olives.
Return the pizza to the 375-degree oven for 5-6 minutes.
Remove from the oven and sprinkle with fresh basil. You may also want to add a drizzle of extra-virgin olive oil for some extra swoony-swoons.
Slice into 8 pieces. Serve and enjoy!