Alright friends, I’m throwing a virtual pizza party and you’re invited! So stop what you’re doing and join in on the fun as I take you through my latest and perhaps greatest culinary creation! Maybe it’s because I love pizza so much, or maybe it’s just THAT darn good. I do have to warn you, it does take a little longer than 30 minutes to make, BUT it’s worth every extra minute.
So, here’s how it all started. I had this idea in my head for quite some time. I went out and bought a ton of sweet potatoes, like giant ones! And then they proceeded to sit on my kitchen island for a while. Good thing is, they don’t go bad very quickly. I had lost my inspiration for some reason. Then Friday night rolled around, and I was trying to figure out what the heck to make- staring in my (pretty bare) fridge. When I took out what ingredients I had- they just so happened to align right with this recipe that had been brewing in my brain. Thanks pizza gods! So I set out to create what I hoped wouldn’t be a recipe fail because I do have those sometimes, and in fact- it was quite the opposite!
This crust is so dang delicious I’m now thinking about how many ways I can use it. Yes, it’s that good. The “sauce” is an easy kale pesto topped with vegan parmesan cheese- which if you know anything about me, it’s that I put that stuff on everything. I coated some chickpeas in tandoori masala and crisped them up in the oven. Roasted some red onion drizzled in olive oil and sprinkled with salt to get them all nice and caramelized and sweet. Lastly, I topped the pizza with fresh kale leaves, avocado, and fresh cilantro! Are you drooling yet? Because I am. Again. In other good news, the dough/crust recipe is enough to make two medium sized pizzas! So you could either make two and eat them both, which you just might! Or you could freeze one for later, cutting the recipe time down for next time significantly! Alright, I’m not messin’ around anymore- let’s get this party started!
As always, I love to see your creations! If you make this, take a photo and tag me on social media! Include #vittlemethis and @healthylittlevittles in your caption!
Kale + Crispy Chickpea + Caramelized Red Onion Pizza on Sweet Potato Crust
Ingredients
Sweet Potato Crust
- 4 large sweet potatoes (peeled + diced)
- 1/2 cup almond meal/flour
- 1+3/4 cup gluten free all purpose flour (I used Bob's Redmill 1:1 baking flour)
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- 1/4 tsp garlic powder
- 1/4 cup oats
Toppings
- kale pesto (recipe below)
- 2-3 stalks kale (separate from what is used in the the pesto)
- 1 red onion
- fresh cilantro
- 1-2 avocados
- crispy tandoori masala chickpeas (recipe below)
- vegan parmesan cheese (recipe below)
Kale Pesto
- 2 cups kale leaves
- 1 tbsp minced garlic
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/3 cup raw walnuts
- pinch salt + pepper
Crispy Tandoori Masala Chickpeas
- 1 can chickpeas/garbanzo beans (drained)
- 2 tbsp tandoori masala spice (bought OR recipe for your own below)
- 1 tbsp olive oil
- pinch salt + pepper
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 1/4 tsp garlic powder
- 3/4 tsp salt
- 3 tbsp nutritional yeast
Instructions
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Preheat your oven to 400 degrees
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Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through
-
While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza)
**NOTE: I recommend doubling or tripling this recipe and storing it in your fridge because you will become addicted 🙂
-
In the same food processor/blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth
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Make your flax egg by placing 1 tbsp flaxseed meal + 2.5 tbsp water in a small bowl and let it sit to thicken up
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MAKE YOUR SWEET POTATO CRUST:
Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all ingredients EXCEPT for the 2 flours until smooth
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Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough
** If the dough is sticky, add more flour
-
Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands
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Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes
**NOTE: if you like crispier crust, turn on the broiler for about 5 minutes to crisp it up, but be careful not to burn it!
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While your crust is baking, rinse and drain your chickpeas and set them out onto a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese
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In a medium bowl, add your chickpeas + oil + tandoori masala seasoning, stir to coat the chickpeas thoroughly
**NOTE: if making your own tandoori masala:
- whisk together 3 tbsp cumin + 2 tbsp garlic powder + 2 tbsp paprika + 3 tsp ginger + 2 tsp coriander + 2 tsp cardamom
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Pour your chickpeas out onto a parchment lined baking sheet and bake for about 15 minutes
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Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes
PUT YOUR PIZZA TOGETHER
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Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese + red onion + chickpeas (as many as you desire) + fresh kale leaves and put the pizza back in the oven for 5-10 minutes
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To finish, top with fresh cilantro leaves + sliced avocado
Notes
** NOTE: The crust recipe will make 2 medium sized pizzas. You can choose to make 2 pizzas OR freeze 1 crust for later use 🙂
** NOTE: Vegan Parmesan Cheese and Tandoori Masala spice from Minimalist Baker
