Spinach Artichoke Pizza on Whole Wheat Sweet Potato White Bean Crust

So…. I’m kinda really excited about what I’ve got to share today.

It’s a pizza.

But really it’s no ordinary pizza. They key to the unordinary here is in the crust. You see, it’s made with whole wheat flour AND sweet potato purée AND white beans. Talk about pumping up the nutrition in your old pizza crust?!

The crust came out nice n thick (mainly because I didn’t thin it out too much), slightly chewy, and very tasty. The hidden beans gave you a bit more protein than your average pizza crust.

I highly recommend trying this pizza crust out, especially if you have a standing mixer because then there’s a no kneeling involved! I’m lazy like that. 😉

With any great pizza crust, you need an equally delicious topping to go with it. I’ve got that too!

Spinach artichoke. Oh yes.

Spinach Artichoke Pizza on Whole Wheat Sweet Potato White Bean Crust

makes 1 pizza + an extra dough for later use

Dough ingredients

• 1 can white beans, drained and rinsed
• 1 can sweet potato purée
• 4 tsp yeast
• 2 cups warm water
• 7 cups whole wheat flour
• 3/4 tsp sea salt

Dough directions

1. Add the beans and sweet potato purée to a food processor. Blend until smooth. Set aside.
2. In the standing mixer bowl (or any large bowl if mixing by hand), whisk the yeast and warm water together. Let it sit for 5 minutes while it gets nice n frothy.
3. Mix in the bean/sweet potato mixture, then slowly start to add in the flour and sea salt as your bread hook runs on low. Once all flour has been added, crank up the speed on your mixer and let it run until the dough comes together in a big ball. You may need to add a 1/2 cup (more or less) of flour if your dough is very sticky.
4. Once the dough forms into a smooth ball, place in a large oiled bowl, cover with towel and let it rise for 2-3 hours.
5. Once it’s done rising, divide in half and place 1 dough in a freezer bag and the other in the fridge (covered) if you’re not using it right away.

Pizza ingredients

• 1 tbsp olive oil
• 1 garlic clove, minced
• 10 ounces shredded Italian cheese blend
• 1 small jar of quartered artichoke hearts, drained and roughly chopped
• 3 cups of fresh spinach

Pizza directions

1. Preheat your oven to 425 degrees. Lightly coat your baking sheet with olive oil spray. I used a pizza baking sheet with holes in it (great for crisping the crust).
2. Spread and flatten your dough onto the baking sheet, then bake for 5 minutes. Remove and flip over.
3. Add your toppings: first spread the olive oil on the crust, garlic, half the cheese, spinach, artichoke then remaining cheese.
4. Bake for an additional 15-18 minutes, or until the crust is golden, cheese is melty and under side of the dough is cooked.
5. Slice and enjoy. Those hidden beans make it a filling pizza!

I was full after just 2 slices and that never happens! Lots of leftover pizza for lunch this week. 🙂