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Sweet Potato Pizza Crust with Spinach Pesto

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It truly is a glorious time to be gluten-free. Enjoy my sweet potato crust pizza topped with a spinach garlicky pesto, caramelized onions and roasted cherry tomatoes.

Further Food Nutritionist Commentary:

If you’re having a hard time finding basil seasoning in the spice section of your grocery store, fresh basil should work just as well. Revered as "holy herb" in many cultures all around the world, basil contains several polyphenolic flavonoids like orientin and vicenin and is rich in vitamin K and A. As an alternative to wheat flour, almond flour contains the same nutrient profile as whole almonds. Additionally, whole or ground almonds contain more nutrients per serving than other tree nuts. A 1/4 cup serving contains 138 calories, 5 grams of protein and 11 grams of fat, with 7 grams of the fat being heart healthy monounsaturated fats, and less than 1 gram is saturated fat. It also is a great source of vitamin E, which is a powerful antioxidant that serves to protect cells against damaging free radicals and support immune function.

By Nikki Nies, MS,RD, LD

Sweet Potato Pizza Crust with Spinach Pesto

  • Prep Time:30 minutes
  • Cook Time:1 1/2 hours
  • Servings: 3

Ingredients

For the crust:
2 large sweet potatoes
1 clove garlic
1 tablespoon chia seeds
3 tablespoons water
1 1/4 cup gluten free oat flour
1/2 cup almond flour
1 tablespoon melted coconut oil
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
1 teaspoon thyme
For the spinach pesto:
3 cups spinach
1 cup basil
3-4 tablespoons olive oil
2 cloves garlic
For the toppings:
1 onion + olive oil for caramelizing
1 cup cherry tomatoes

Instructions

1. Preheat oven to 400.
2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender).
3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes.
4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme.
5. Add the chia egg and mix.
6. Spread out the pizza crust on a parchment-paper lined oven tray.
7. Bake in 400 degree oven for about 30 minutes.
8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce.
9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat).
10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft.
11. Add toppings onto pizza crust and cook for additional 10 minutes.

1. Preheat oven to 400. 2. Use a fork to poke holes in sweet potatoes. Drizzle some coconut oil over sweet potatoes and 3 garlic cloves, and roast in oven for around 45 minutes (until tender). 3. Prepare chia egg by combining chia seeds and water. Let sit for 10 minutes. 4. Peel sweet potatoes and combine with garlic, gluten free oat flour, almond flour,coconut oil,apple cider vinegar,dried oregano and thyme. 5. Add the chia egg and mix. 6. Spread out the pizza crust on a parchment-paper lined oven tray. 7. Bake in 400 degree oven for about 30 minutes. 8. In processor,mix spinach, basil, olive oil and garlic to create thick pesto sauce. 9. Cut onion into thin slivers. Caramelize onion in pan for about 20 minutes (with olive oil on low heat). 10. Roast halved cherry tomatoes in 300 degree oven for 30 minutes until soft. 11. Add toppings onto pizza crust and cook for additional 10 minutes.

Nutrition Information

Per Serving:  Calories: 561; Total Fat: 35 g; Saturated Fat: 8 g; Monounsaturated Fat: 13 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 87 mg; Potassium: 775 mg; Carbohydrate: 57 g;  Fiber: 13 g; Sugar: 9 g; Protein: 15 g
Nutrition Bonus:
Vit A: 332%; Vitamin C: 43%; Iron: 25%; Calcium: 19%;
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