Description
This sweet potato pizza crust skips the dough for a smashed roasted sweet potato base, topped with pizza sauce, mozzarella, and salami for an easy, naturally gluten-free pizza.
Ingredients
Units
Scale
- 1/2 sweet potato
- 1 tsp olive oil
- 3 tbsp pizza sauce
- 1/2 cup mozzarella (shredded)
- 5 slices salami
- Italian seasoning (to taste)
- fresh basil leaves (for topping)
- Equipment
- Baking sheet
- Parchment paper
- Heavy pan or pot
Instructions
- Roast the sweet potato. Preheat your oven to 400F. Cut a sweet potato in half, drizzle the cut sides with olive oil, and place them face down on a parchment-lined baking sheet. Bake for 25 minutes.
- Smash it flat. Take the halves out but leave the oven on. Lay another piece of parchment over the top and use a pot or heavy pan to smash each half until it’s about a half-inch thick.
- Pre-bake the crust. For a firmer base, return the smashed halves to the oven for about 5 minutes before topping.
- Top it. Add pizza sauce, mozzarella, salami, and a sprinkle of Italian seasoning to each.
- Bake. Bake for another 10 to 12 minutes, until the cheese is melted and the edges caramelize.
- Finish. Top with fresh basil leaves and serve.
Notes
- Roast the sweet potato cut-side down so it steams soft and caramelizes at the same time.
- Smash the halves between two sheets of parchment for an even, mess-free crust.
- Pre-bake the smashed crust about 5 minutes before topping to fix a soft middle.
- Go light on the sauce so the tender crust doesn’t turn soggy.
- Eat it with a knife and fork. A veggie crust is softer than dough, so give it a couple minutes to set before slicing.
- Prep Time: 5
- Cook Time: 40
- Category: Lunch
- Method: Baking
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg