Plant-Based Sweet Potato Crust Spring Pizza
This Garlic Aioli Sweet Potato Crust Pizza is all about how incredible whole foods can taste. The sweet potato base has a deep, roasted flavor that pairs perfectly with a creamy tang of the garlic aioli and the rich depth of sun dried tomatoes. It is a total flavor explosion! This isn't just a "substitute" recipe, it is a delicious, savory meal that stands on its own. If you want a pizza that is packed with fresh taste and zero junk, this is the one.
Ingredients
Crust
- 1 cup almond flour
- ½ cup rolled oats ground into flour in a blender
- ½ cup tapioca flour
- 2 tbsp flax meal
- 1 cup sweet potato cooked and mashed
- 1 tsp tamari low sodium
Garlic Aioli
- ½ cup tofu silk
- 3 cloves garlic chopped
- ¼ cup almond flour
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp tamari low sodium
- 1 date deglet or 1/2 a medjool date
- ¼ cup water
Toppings
- ½ cups arugula
- ⅓ cup sun-dried tomatoes
Vegan Parmesan
- 2 tbsp almond flour
- 1 tbsp nutritional yeast
- ½ tsp tamari low sodium
Instructions
Crust
- Preheat oven to 375°F.
- Add all ingredients to a mixing bowl and stir well.
- Place dough ball on a piece of parchment paper. Place another piece of parchment on top and roll out to the shape of your round or rectangular baking tray. Peel off the top piece of parchment and bake for 30 minutes.
Garlic Aioli
- Add all ingredients to a blender and blend until smooth.
- Spread mixture onto the baked crust.
- Add the toppings and a light sprinkle of the Vegan Parmesan.
Nutrition
Calories: 296kcalCarbohydrates: 31gProtein: 11gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 172mgPotassium: 405mgFiber: 7gSugar: 5gVitamin A: 3239IUVitamin C: 5mgCalcium: 116mgIron: 3mg
Jill I love your Chicago Deep Dish Pizza! I can’t wait to make this new heavenly creation!
Okay, Jill, I’m gonna try this and hope that the aioli and tomatoes will “cover” the bitterness I usually get from the arugula!
Hi Jill, could you tell me the tofu you use in the sauce? Is it the refrigerated silken tofu (like the 365 brand from Whole Foods) or the shelf stable one (like Mori Nu)? And what firmness is it? I’ve seen silken soft and firm. I get so confused with tofu choices and don’t want to get one that is too wet or soft and end up with a soggy crust. Thank you! The pizza looks so delicious, and I love sun dried tomatoes ??
I used the shelf stable kind but the refrigerated one works fine too. Mine didn’t specify firmness on the package but firm would be best.
This looks great! I’d like to try it. A few questions though: 1) Can I steam the sweet potato instead of baking it? 2) Will organic corn starch work in place of the tapioca flour (or would brown rice flour be better)? 3) Can I use coconut aminos instead of tamari? 4) my husband doesn’t like arugula. Therefore, can I use spinach instead? Also, I don’t use nutritional yeast but have found that ground cashews (ground in a coffee grinder) work great as a “parmesan cheese”. I have even had non-plant-based eaters think that’s what it was. Thanks!
Hello Pam, it is yes to all of your substitute questions including the cornstarch over brown rice flour.
Thank you so much Jill! I can’t wait to try this.
Hi Jill, I have two queries, can you kindly help. I am not able to consume soy, what can I substitute for silken tofu?
Number of servings mentioned is 6,does it means one slice per person? Is the nutritional value for per slice?
Thanks
You could use a mix of cashews and some kind of white beans as a substitute. Yes, it is one slice per person and the nutritional info is per slice.
We really loved the pizza crust. We used a spaghetti sauce to top it. My husband isn’t an arugula fan, so I made an arugula salad with the garlic aioli as a salad dressing for me. So delicious!!! Love seeing the pics of the beach. Beautiful. Wasn’t sure if it’s the sunrise for sunset. Thanks for sharing.
What a great idea to serve the arugula separate with the aioli as dressing!