SWEET POTATO PIZZA
A healthy and easy way to make pizza, Sweet Potato Pizza uses only 3 ingredients and swap out pizza crust for sweet potato rounds. They make a fun appetizer or snack, party food, or dinner option that the whole family will love. Naturally gluten-free and grain-free!
Provided by Kelly
Categories Appetizer Main Course Side Dish Snack
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
- In a large bowl, toss the sweet potato slices with avocado oil and salt and pepper. Spread them out evenly on the baking sheets, with about 1 inch between slices. Bake for 25 minutes, flip, and then bake for 10-15 for minutes until cooked through and slightly golden brown.
- Using a teaspoon as a spoon, top each slice with about a teaspoon to 1/2 tablespoon of pizza sauce (depending on how big the slices are) and a sprinkle of cheese. Bake for another 3-5 minutes until melted. Top with fresh basil and red pepper flakes and enjoy!
Nutrition Facts : ServingSize 1 /6 of recipe, Carbohydrate 41 g, Protein 9.3 g, Fat 9.8 g, SaturatedFat 3.9 g, Fiber 6.7 g, Sugar 9.4 g, Calories 294 kcal, UnsaturatedFat 2.9 g
SWEET POTATO PIZZA
Rachel Ama packs plenty of nutrition into her vegan sweet potato pizza. Freeze the bases and sauce separately for an instant pizza when you need it. Each serving provides 697 kcal, 11.5g protein, 104g carbohydrate (of which 26g sugars), 23g fat (of which 12g saturates), 15.5g fibre and 1.9g salt.
Provided by Rachel Ama
Categories Main course
Yield Makes 4
Number Of Ingredients 15
Steps:
- To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened.
- Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball.
- Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat.
- Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned.
- Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised.
- Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve.
Nutrition Facts : Calories 697kcal, Carbohydrate 104g, Fat 23g, Fiber 15.5g, Protein 11.5g, SaturatedFat 12g, Sugar 26g
SWEET POTATO CRUST PIZZA
Steps:
- For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
- Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
- Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
- For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
- Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
- Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.
Nutrition Facts : Calories 373, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 75 milligrams, Sodium 620 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 20 grams, Sugar 3 grams
SWEET POTATO, SPINACH AND FETA PIZZA
Make and share this Sweet Potato, Spinach and Feta Pizza recipe from Food.com.
Provided by Trinity_1966
Categories < 30 Mins
Time 25m
Yield 1 Pizza, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place bread on a baking tray and spread with the pizza sauce.
- Top with the onion, sweet potato, olives and spinach. Scatter with the fetta and mozzarella.
- Cook in a 200C oven for 12-15 minutes or until the cheese is golden and the base crisp.
- Accompany with the salad.
Nutrition Facts : Calories 412.5, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.3, Sodium 804.1, Carbohydrate 83.1, Fiber 14.2, Sugar 8.7, Protein 13.8
SWEET POTATO AND KALE PIZZA
"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.
Provided by Andrea Bemis
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Boil a large pot of water. Cook potato in water until fork-tender, 7 to 10 minutes. Remove from heat, drain and let cool 5 minutes. In a food processor, pulse potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth. Roll out dough until 1/4 inch thick. Spread potato sauce evenly over dough. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.
FONTINA & SWEET POTATO PIZZA
The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.
Nutrition Facts : Calories 374 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 819mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.
SWEET POTATO PIZZA BITES RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, salt, pepper, marinara sauce, pesto, shredded mozzarella cheese, fresh basil
Provided by Crystal Hatch
Categories Appetizers
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Carefully slice the sweet potatoes into ½-inch (1 cm) rounds.
- Transfer the sweet potato rounds to a large bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.
- Transfer the rounds to the baking sheets, spacing evenly.
- Bake for 30 minutes, flipping halfway, until golden brown.
- Top the sweet potato rounds with marinara sauce and mozzarella, or pesto and mozzarella.
- Bake for another 5 minutes, or until the cheese is melted and the sauce is warmed through.
- Garnish with fresh basil and serve.
- Enjoy!
Nutrition Facts : Calories 405 calories, Carbohydrate 44 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 14 grams
MEDITERRANEAN SWEET POTATO PIZZA
This is a Gillian McKeith recipe that I've tried. I did add a cheese topping the first time I made this so my teenagers didn't question it-they ate it even though they all hate sweet potatoes, I think I forgot to mention that to them;) It's pizza...have fun with the toppings you like.
Provided by Antifreesz
Categories Lunch/Snacks
Time 55m
Yield 2 pizzas
Number Of Ingredients 17
Steps:
- Place the tomatoes, onion, garlic and mixed herbs or oregano in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the onion is softened and the sauce is thickened, stirring regularly. Cool.
- while the tomato sauce is cooking, boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
- Preheat the oven to 200C/Gas Mark 6 400°F Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning.
- Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky.
- Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Spread one of the pizzas with half of the tomato mixture, leaving a 2cm gap around the edge. Top with half the peppers, zucchinis, onion and olives. Shake on some oregano.
- Place both pizzas in the oven, with the topped pizza above the plain base. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Cook the plain base for 15 minutes until golden and cooked then remove and allow to cool.
- Serve the topped pizza hot garnished with oregano and lots of fresh, raw basil leaves, accompanied by a fresh, crunchy mixed salad. (Sometimes I toss over raw spinach leaves too).
- Spread the remaining tomato mixture over the plain base,top with reserved vegetables and olives, cover loosely in foil and freeze on the tray. The next day remove from tray and wrap tightly in foil. To cook, remove foil, place on a lightly oiled baking tray and bake from frozen in a preheated oven at 400F/200C/Gas 6 for 15-18 minutes until hot.
Nutrition Facts : Calories 889.2, Fat 25.6, SaturatedFat 3.7, Sodium 827.1, Carbohydrate 152.8, Fiber 27.5, Sugar 15.3, Protein 27.4
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- Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.
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- Process potatoes and oats in food processor until potatoes are finely chopped. Add Parmesan and egg; process until blended.
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