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Veggie Sweet Potato Crust Pizza

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 1 large pizza 1x
  • Category: Savory
  • Cuisine: Vegetarian

Made this a sweet potato crust, this veggie pizza with a vibrant orange color is naturally gluten free and healthier than a regular pizza.

Ingredients

Scale

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) mozzarella, 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

To serve:

  • 1 Tablespoon tahini

Instructions

  1. Peel and chop the sweet potatoes. Cook them in boiling water until tender. Drain and let cool for a few minutes.
  2. In the meantime, pulse rolled oats in a food proccessor on high speed 2 or 3 times.
  3. 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.
  4. 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.
  5. Spread the sweet potato mixture inside the circle, using the back of a spoon to make it as thin as possible.
  6. Bake for 20-25 minutes, putting on broil for the last 5 minutes.
  7. 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.
  8. Once ready, cover the dough with mozzarella slices and bake for 10 more minutes at 350 F, until melted.
  9. In the meantime, sauté the baby spinach in a medium frying pan. Add garlic and stir. Season with salt and pepper. Set aside.
  10. Place another frying pan on high heat. Once hot, through in the chickpeas. Season with paprika, cumin, salt and pepper, and toss well.
  11. 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!

Notes

* To do so, I usually cover the crust with another sheet of baking paper and turn it upside down.

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https://www.delscookingtwist.com/veggie-sweet-potato-crust-pizza-gluten-free/