The Whole Food Plant Based Cooking Show
Plant-Based Sweet Potato Crust Spring Pizza
Calories: 296kcal
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.
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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.
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Nutrition
Calories: 296kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 172mg | Potassium: 405mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3239IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 3mg
