Sweet potato crust pizza loaded with veggies is vibrant in color, naturally gluten free and way healthier than a regular pizza.
I have made veggie pizzas before, with a classic wheat or whole wheat crust, and even with a crust consisting of vegetables only. I’m not kidding here, and you might have tried my pizza with a cauliflower crust already. You’d be surprise to see how easy it is and how well it works. To all pizza fans, this is a great way to eat your favorite dish while increasing your vegetable intake. Trick your mind too, and you’ll see!
Well, I’m back today with a new veggie crust, made with sweet potatoes this time. Fall is surely on its way, and orange becomes my favorite color when cooking (pumpkins and sweet potatoes are back, among others). Less than 10 years ago, I didn’t even know sweet potatoes existed – or at least I had never tried them – and now when I think about it I wonder how I managed to live all these years without the sweet taste of these beauties. My favorite sweet potato recipe is by far my healthy sweet potato fries with an avocado dip (on my top 5 recipes on the blog), and also my sweet potato and peanut butter gratin, which makes me think I should make it again!
The best part about sweet potatoes is that they even offer great nutritional properties. Loaded with dietary fibers (4g per servings compared to 1.8g only for white potatoes), they are one of the richest source of beta-carotene, a nutrient your body convert into vitamin A after consumption. Among many health properties, beta-carotene has anti-inflammatory and anti-oxidant effects, with the capacity to regulate your blood sugar levels giving the high amounts of fibers it contains. Also, its potassium load help the natural detox function of your body. So many reasons to cook with them, right?
The idea of making a pizza with sweet potatoes crossed my mind a few times before, and I had seen a few recipes too. There are two schools: one consisting of pulsing all the raw ingredients (even the raw sweet potatoes) in a food processor, the over one using already cooked sweet potatoes. Then the recipes can vary from one to another, but the cooked/uncooked sweet potatoes is to me the biggest change. I went for cooked sweet potatoes, having in mind that my crust would maybe not be as crispy I could expect. This is why I don’t only bake it but also broil it on both sides at the end of the baking time, looking closely through the oven to prevent the crust from burning.
Note here that I made it entirely gluten free as well, using gluten free rolled oats. If you do not mind the gluten free part, you could also use regular rolled oats, or even replace them with breadcrumbs/panko. The only other ingredient is one egg, that helps the ingredients to come and stick together in one homogeneous single dough. Do not forget to season the dough with salt and pepper at least, but you could also add some garlic powder, and even some paprika if you wish.
To make it easier for you, I created a little video, that shows you how simple it is to prepare a sweet potato pizza dough. Only 3 ingredients that you mix together, and that’s pretty much everything. Keep in mind that the only aspect to pay attention to is the baking/broiling time in the oven. Don’t hesitate to leave the pizza a longer time in the oven if needed. I experienced a big change in the baking process/time, making this sweet potato pizza both in Sweden using a European oven, and in the US using my own – and much bigger oven. Remember that the crust will stay more supple than a regular pizza crust made with flour, but should be slightly crispy anyway. Once you get this texture, the crust is ready to use.
As for the filling, I made it here in a classic vegetarian way, topping with a layer of sliced mozzarella at first. I make it melt in the oven just the time it needs (not too long, otherwise it will becomes yellowish instead of white). Once ready, I remove the pizza from the oven and top it with the remaining ingredients, i.e. some already cooked spinach and spicy chickpeas. I want my spinach to stay green and tasty, this is why I cook them separately and add them at the last minute. You could of course add them in the oven directly on top of the mozzarella, but you’ll miss the great taste of the spinach. It’s up to you.
The chickpeas are slightly roasted in a frying pan with some spices and should stay relatively moist in texture (not too dry or crispy). I like to season them with paprika and cumin, as it pairs the sweet potatoes very well. Sometimes, I like to drizzle some tahini sauce on top of the pizza, which adds a delicious sesame taste, but this is totally optional. In the end, you get a very nourishing, wholesome and healthy plant-based dish that will leave you full and satisfied, despite what some non vegetarians might think.
Note that the topping could easily be replaced by other topping of your choice. You could for instance make a “margarita sweet potato pizza”, covering the crust with mozzarella, tomato sauce, and fresh basil. A twist to an Italian classic. Or just use the ingredients you have at hand and that would work for a regular pizza. À table!Print
Made this a sweet potato crust, this veggie pizza with a vibrant orange color is naturally gluten free and healthier than a regular pizza.
For the sweet potato crust:
- 2 sweet potatoes
- 2/3 cup (60g) gluten free rolled oats
- 1 large egg
- Salt & pepper
- Garlic powder (optional)
For the topping:
- 1/2 Tablespoon olive oil
- 8 oz (225g) mozzareella, sliced
- 3–4 cups (150-180g) fresh baby spinach
- 1 clove garlic, minced
- Salt & pepper
- 1/2 can chickpeas, drained and rinsed
- 1 Tablespoon ground paprika
- 1/2 teaspoon ground cumin
- Salt & pepper
- 1 Tablespoon tahini
- Peel and chop the sweet potatoes. Cook them in boiling water until tender. Drain and let cool for a few minutes.
- In the meantime, pulse rolled oats in a food proccessor on high speed 2 or 3 times.
- In a shallow dish, crush the sweet potatoes with a fork. Incorporate the rolled oats, the egg, and mix well. Season with salt and pepper, and garlic powder if any.
- Preheat the oven to 350°F (180°C), and line a baking tray with parchment paper. Draw a circle of 10-inch (26 cm) in diameter and grease with some oil or using a cooking spray.
- Spread the sweet potato mixture inside the circle, using the back of a spoon to make it as thin as possible.
- Bake for 20-25 minutes, putting on broil for the last 5 minutes.
- Remove from the oven, let cool for a few minutes and turn the crust upside down*. Broil on this side for about 5-10 minutes, until the dough becomes slightly crispy.
- Once ready, cover the dough with mozzarella slices and bake for 10 more minutes at 350 F, until melted.
- In the meantime, sauté the baby spinach in a medium frying pan. Add garlic and stir. Season with salt and pepper. Set aside.
- Place another frying pan on high heat. Once hot, through in the chickpeas. Season with paprika, cumin, salt and pepper, and toss well.
- Remove the pizza from the oven and garnish with cooked spinach, chickpeas, and add some additional paprika and cumin. Drizzle some tahini on top before serving (optional) and it’s ready!
* To do so, I usually cover the crust with another sheet of baking paper and turn it upside down.
Keywords: sweet potato pizza