Last night's crust experiment was the best so far. Jicama (Yambean) is a crunchy vegetable related to the sweet potato. It reminds me of a water chestnut on steroids. Bland, it soaks up the flavors paired with it. I love it chopped in a salad or added to a stir fry. When I saw one larger than my fist in the grocery store, I immediately thought: pizza crust. Here is a vegetable that won't sag. Here is a vegetable with less water run-off. Perfect pizza crust.
I sliced the jicama with a big knife. I imagine a mandolin would create a thinner slice. I made two cheese and pepperoni pizzas and two fig, goat cheese and prosciutto. First the sauce.
Then the cheese.
You can see that the size of the slice is 4-6 tablespoons. Jicama is a low calorie food but nearly all carbohydrate. A cup (or 120 grams) of Jicama delivers 46 calories, 11 grams of carbohydrates, 6 grams of fiber, 1 gram of protein, 2 grams of sugar and 0 grams of fat. It gives women 25% of their daily fiber and is chock full of vitamin C.
I baked them in the oven for 8-10 minutes on 350.
See not much water on the plate from the Jicama (with Zucchini there was more water).
It stays strong for pick up (one of my favorite features).
Kept well in the fridge for the Disney worker's dinner. He reheated them in the toaster oven and they came out just as crispy. I'll definitely be on the look out for large Jicama.