Sweet Potato Crust Vegan Pizza

This was my first time making a potato-based pizza crust, and this recipe from the Whole Life Challenge was foolproof. Really easy, and the results were great! The only thing I’ll do different next time is add 1/2 teaspoon of salt to the dough.

Step 1: make the dough. I used my food processor and then patted the dough onto the parchment-lined baking sheet with my hands. I used the entire batch for one large pizza.

Sweet Potato Pizza Crust

Step 2: add the toppings. I spread an even layer of leftover roasted vegetables (from my Roasted Carrots and Brussel Sprouts recipe) and tomato chunks from a can of fire-roasted tomatoes, over the crust. I saved the juice from the tomatoes (see Step 3).

A colorful array of veggies spread evenly on the sweet potato pizza crust

Step 3: Add vegan ricotta or mozzarella I dolloped about 4 ounces of Kite Hill Almond Milk Ricotta all over the veggies before baking it in a 375 degree F oven.

Sweet Potato Crust Vegan Pizza

In this second iteration, I used Fresh Vegan Mozzarella from Miyoko’s and prepared pizza sauce.

Vegan Sweet Potato Crust Pizza

Step 4: Slice and Enjoy! I left my pizza in the hot oven for about 15 minutes, likely because my crust was thicker than the crust in the original recipe. I created a creamy, flavorful dipping sauce by mixing the juice from the canned tomatoes with 1/2 cup of Kite Hill Almond Milk Ricotta and microwaving it for 30 seconds. It was delicious!

Sweet Potato Crust Vegan Pizza
 

Subscribe to Our Newsletter

I'll send you weekly meal plans, recipes, and other healthy fun. Your data is kept private and shared only with third parties that make this newsletter possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*