Sweet Potato–Crust Veggie Pizza

5 steps

Updated at: Thu, 17 Aug 2023 10:32:05 GMT

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Ingredients

4 servings

FOR THE CRUST

2 teaspoonsextra-virgin olive oil

1sweet potato

medium, peeled and cut into 1-inch cubes

½ cupalmond flour

¼ teaspoonfine sea salt

¼ teaspoongarlic powder

¼ cupnondairy Parmesan cheese

1egg

beaten, or equivalent gluten-free vegan egg replacer prepared according to package directions

FOR THE TOPPINGS

2 tablespoonsextra-virgin olive oil

0.5red onion

small, stemmed, seeded, and thinly sliced

3button mushrooms

sliced

1 teaspoondried Italian seasoning

1 teaspoonred chili flakes

¼ teaspoonfine sea salt

black pepper

Freshly ground

⅓ cuptomato puree

1 cupbaby spinach

1 cupshredded nondairy mozzarella

fresh basil

chopped, optional

Instructions

Step 1

1. Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper. Brush the paper with the 2 teaspoons olive oil.

FOR THE CRUST Shah MD, Dr. Amy. I'm So Effing Tired (p. 306). HarperCollins. Kindle Edition.

Step 2

2. Place the sweet potato cubes in a food processor and process until the texture of coarse salt. Transfer to a medium bowl. Add the almond flour, cheese, salt, garlic powder, and egg. Mix well to combine. Transfer to the center of the prepared pan and shape into a 12-inch circle. Gently brush with the remaining tablespoon olive oil. Bake until dry in appearance and browned around the edges.

FOR THE TOPPINGS

Step 3

3. In a large skillet, heat the olive oil over medium heat. When hot, add the onion, garlic, bell pepper, mushrooms, Italian seasoning, chili flakes, salt, and pepper to taste. Cook and stir until vegetables have softened slightly, 3–4 minutes (they do not have to cook completely).