Sweet Potato Pizza
Description
This Sweet Potato Pizza is a lighter, nutrient-packed twist on traditional pizza, built on a golden, crispy sweet potato crust that’s sturdy enough for all your favorite toppings. Each mini pizza is loaded with melty cheese, caramelized pepperoni, freshly grated Parmesan, and vibrant basil, then finished with a mouthwatering drizzle of hot honey that ties everything together with a sweet-spicy kick. Naturally gluten-free and incredibly satisfying, these colorful little pizzas are easy to make, absolutely delicious, and guaranteed to become a weeknight favorite.
Ingredients
Instructions
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Preheat your oven to 425° F
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Wash your sweet potato and cut off any unsightly parts, then cut the sweet potato in half, lengthwise. Rub it all over with extra virgin olive oil and season with sea salt. Bake for about 40 minutes until the potato is fork tender.Â
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On a sheet pan lined with parchment paper, place one roasted half of a sweet potato cut side up. Place a piece of parchment paper on top of the sweet potato and smash it down flat using something heavy, like a cast iron pan. Do this again on the same sheet pan with the other half of the roasted sweet potato.
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Top each sweet potato pizza base with your favorite pizza toppings. I used pizza sauce, shredded mozzarella cheese, sliced pepperoni and Italian seasoning.Â
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Return your sweet potato pizzas to the oven and bake them for another 10-15 or until the cheese is bubbly and the sweet potato edges are golden brown.Â
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Remove your pizzas from the oven and let them cool for a few minutes to allow them to slightly solidify. This will make it easier for you to get under them with a spatula and slide them off the sheet pan onto a cutting board. Now finish them off with some torn fresh basil, finely grated Parmesan cheese, and a healthy drizzle of hot honey. Cut into four pieces and enjoy!Â
