This recipe takes pizza to a new level. The sweet potato makes it a good recipe for a chilly day comfort food! You can make it simple if you buy gluten-free pizza dough and already made sauce or you can make your dough and sauce from scratch. Either way it comes out amaaazing. Here’s the recipe!
I follow Kimberly Snyder’s Gluten-free Miracle Pizza Dough recipe from her book The Beauty Detox Foods, but you can use her Cauliflower Pizza Crust recipe from her website for a gluten-free option if you don’t have her book!
For the sauce I also follow Kimberly Snyder’s Bella Marinara recipe from her book but you can use this one as well!
1 medium sized sweet potato
1/4 cup arugula
Rosemary Nut Cheese:
1 cup pine nuts
1/2 cup water
1 tbs dried rosemary
juice from 1 lemon
pinch of sea salt
1 tbs nutritional yeast
- Boil a small pot of water. Cut the sweet potato in small cubes and boil in water for about 15 minutes or until the pieces are soft enough to mash.
- In a small bowl mash the sweet potatoes
- Blend pine nuts and water on high speed. Add the rosemary, salt, nutritional yeast and lemon juice and blend.
- After cooking pizza crust top it with homemade sauce, spread the mashed sweet potato over the sauce, then the Rosemary Nut Cheese. Top with arugula and drizzle balsamic glaze. Cook on 425 for 8 – 10 minutes.
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