Sweet Potato Pizza Crust

A rainbow veggie pizza with sweet potato crust

5 from 9 votes

Sweet Potato Pizza Crust

My sweet potato pizza crust is the perfect way to get some of your 5-a-day. With rainbow vegetables and a delicious sweet potato crust, this pizza is sure to impress as well as encourage everyone to eat their veggies!

Prep Time5

Cook Time1

Total Time1 5

Course: Main

Cuisine: American

Diet: Gluten Free

Freezer friendly: No

Shelf life: 2 Days

Servings:

Author: Samira Kazan

Ingredients

For the base:

1 sweet potato large
1 cup oats
1/2 tsp garlic powder
1/2 tsp oregano
1 egg or flaxseed egg for vegan option
1/8 tsp sea salt

Toppings

1/2 cup cheese like Mozzarella or other melty cheese
2.5 Tbsp tomato paste or pizza sauce
1 Red onion
1/4 cup broccoli
1/2 cup green pepper
1/2 cup yellow pepper
1/2 cup red pepper
1/2 cup cherry tomatoes
1/4 cup cauliflower purple (or purple cabbage)
1/4 cup sweet corn

US Customary - Metric

Instructions

Cut the sweet potato in half and bake for 35-40 mins at 325ºF/170°C (fan-assisted).
Blend the oats in a high-speed food processor/blender, then mix in the spices, egg, and baked potato. Blend until you obtain a uniform dough.
Oil a baking tin, preferably a round one, then spread over the base dough. (You can mark the middle part with a glass or a cup so it's easy to cut it-watch the video).
Bake the base for 15-20 mins at 325ºF/170°C (fan-assisted).
In the meantime, chop your veggies.
Spread the tomato sauce over the base, then sprinkle with cheese (optional). Then arrange the veggies to create the rainbow (leave the middle part empty if you want to make a rainbow cut).
Bake for 10-15 mins at 325ºF/170°C (fan-assisted) to allow the veggies to soften and cook.
Remove the middle part and your rainbow pizza is ready to enjoy!

Video

Nutrition