About a year ago I decided to make pizzas using oven roasted sweet potato slices as the base in place of the dough. It turned out great! I used different toppings than the ones listed below, so pretty much any toppings can be used. For this pizza, I topped the sweet potato slices with spinach guacamole, oven roasted veggies, and a cilantro kale pesto.
For the veggies, I sliced them and then roasted them in the oven. Then when they were done, I diced them up and placed them on top of the guacamole (I left the broccoli as is in the photo just so it can be visible). I then dotted some pesto on the pizza. My son ate it all up.
Sweet Potato Base
To make the sweet potato base
Preheat the oven to 400F
I picked out a sweet potato that’s round and not too long and narrow so that way the pizza base will resemble a round pizza
Cut the washed and peeled sweet potatoes into slices
Drizzle some oil on both sides. I also sprinkled a little bit of onion and garlic granules
Roasted it till fork tender, about 15-20 minutes depending on the thickness of the sweet potatoes (making sure to turn them half way through the roasting time)
Spinach Guacamole
Ingredients:
- 2 ripe Hass Avocados
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup packed cilantro
- 1/4 cup packed spinach
- 1/4 teaspoon salt
Instructions:
Scoop the flesh out of 2 ripe Hass avocados. Add 1 tablespoon of freshly squeezed lemon juice. Mash the avocados using a fork and mix the juice in with the avocado. Finely dice the spinach and cilantro and add it to the avocado mixture.
You may add a small pinch of granulated garlic and/or granulated onion in place of salt or just add 1/4 teaspoon of salt.
Mix and taste for salt (add more salt if desired).
Cover with plastic wrap making sure it’s touching the guacamole’s surface and the insides of the bowl or container so it doesn’t turn brown. Store it in the fridge until you’re ready to use it
Cilantro with Kale Pesto
- 1 cup cilantro
- 1 kale
- 1 garlic clove
- 1/4 cup walnuts
- 1/4 cup grated Parmesan
- 1/8 teaspoon salt
- 1/4-1/3 cupAvocado oil
Add all the ingredients, except for the oil, to a blender and blend till the greens are broken down. Slowly drizzle in he oil from the opening that’s on the cap while blending. Blend till combined and serve.
I served the extra pesto with oven roasted yams
Oven Roasted Veggies
- 1/2 of a red onion, sliced
- 2 garlic cloves, minced
- A few broccoli florets, cut up into pieces
- 1 red bell pepper, sliced
- Avocado Oil for drizzling
Preheat the oven to 400F
Place the veggies on a baking sheet lined with unbleached parchment paper. Drizzle some oil, give them a good toss to evenly distribute the oil and a little bit of salt (optional). Roast it in the oven for 15-20 minutes.
