SWEET POTATO PIZZA
Sounds strange, tastes DELICIOUS. Honestly I was blown away with this one! This pizza is topped with Beyond Meat crumbles, spinach, onions, garlic and HOMEMADE vegan ricotta cheese. This was my first go at pizza with a sweet potato base and creating my own cheese. It came out better than expected!!! Inspired my favorite pizza from @true_food_kitchen and topped with some good ol’ cilantro. The only thing left to do is grab my wine glass! Look below for details. Video on how to here!
![](https://blkandvegan.com/wp-content/uploads/2020/07/blkandvegan_90756310_3233854650172374_4754164806698491391_n-819x1024.jpg)
SWEET POTATO PIZZA
Course: Savory, Lunch, DinnerCuisine: ItalianPrep time
45
minutesCooking time
12
minutesDelish!
Ingredients
1 large sweet potato
1/2 cup vegetable broth
1 cup spinach
Half of one large onion
1/2 thinly sliced garlic
Beyondmeat feistycrumble
1/2 cup vegan butter melted
Directions
- (Make sure to let your dough rest 30 minutes before preparing dough)
- Peel, cut and boil 1 large sweet potato
- Once tender with a fork, drain and place into blender along with your choice of seasonings ( I chose paprika, cinnamon, salt&pepper, red chili flakes and a pinch of oregano) & vegetable broth.
- Blend and set to the side
- Meanwhile, prepare the beyond meat on the stove to your preferred liking
- Chop onion, garlic and spinach and set to the side
- Work your dough into your preferred shape, and oil to your sheet pan then add your dough to the sheet
- Add sweet potato base and toppings
- Place in oven for 8-12 mins basting the crust with melted vegan butter
Notes
- I got my vegan ricotta cheese recipe from The Simple Veganista’s blog. I’m still playing around with different recipes so I don’t want to fully endorse one yet. Feel free to find your own recipe or buy from the store!