This post is also available in: Suomi (Finnish)
In my world, there are two kinds of pizza lovers out there:
Those who focus mainly on the crust (it really needs to be cripsy) and the toppings should be kept at minimum. They’re the pizza Margherita fans. Then there are the ones who just see pizza as a way to eat as many toppings as possible. The more on the top, the better.
It has become very clear that there are two total opposite pizza lovers in our two-person household. My man loves simplicity in his pizza (and that crispy crust) and I’m the one to go nuts with the toppings. Sure there’s a place for simple pizzas as well, like in our honeymoon in Italy and I gotta say – those pizzas were pretty amazing – but if I’m cooking it’s all about the vegetables that I can fit on top of the crust. And this time I even added some veggies to the crust too, which resulted into a Super Veggie Pizza with a Sweet Potato Crust. Oh yes!
This pizza happened as a result of a typical Sunday night hunger. I felt like eating pizza, looked into our fridge and spotted a bunch of leftovers: some roasted veggies, steamed sweet potato, a piece of feta cheese and so on. To make everything veeeeery easy, I decided to make the crust in my beloved blender and decided to throw some sweet potato to the mix. And while the crust was in the oven, I gathered all the veggies I could find, topped my pizza with them and returned the whole thing to the oven for a quick roast. And it was a success!
This sweet potato base isn’t in any way traditional, as it’s more like a giant flatbread. So I recommend having your knife and fork around for savoring this one. I also happened to score some olives and sun-dried tomatoes from our fridge and added them on top of the veggies, and I highly recommend adding them. They definitely bring a certain luxury to this simple leftover magic. Hope you enjoy the pizza as much I do in case you end up making it :) Have a delicious weekend + stay cozy! xo
Super Veggie Pizza w/ Sweet Potato Crust
notes: you can use other flakes or flour in the crust too. for example buckwheat or brown rice flour work well instead of the quinoa. you can also always add or replace some of the toppings and go with your favorites!
make one baking sheet
1/2 small sweet potato, steamed or cooked
1/2 cup gluten-free rolled oats
1/2 cup quinoa flakes (or other gluten-free flakes or flour)
1/2 tbsp psyllium husk powder
1 tsp herb salt
1 cup oat milk (or other plant-based milk)
4-5 tbsp tomato paste
a few handfuls of baby spinach
1/2 broccoli, cooked
10-15 cherry tomatoes
2 sweet peppers
5 sun-dried tomatoes
pitted black olives
salt & black pepper
1. Preheat the oven to 400 F / 200 C degrees. Prepare the crust firs. Place all ingredients to a blender and blend until smooth. The dough should look pretty much like a smoothie. Cover a baking tray with baking paper and pour the dough on the tray. Spread into a thin layer. Bake for about 18-20 minutes, until the crust is cooked. Prepare the vegetables in the meantime.
2. Cut the zucchini into thin slices using a mandolin or a cheese slicer. Chop the broccoli, cherry tomatoes, peppers, sun-dried tomatoes and olives into small pieces.
3. Take the crust from the oven and spread the tomato paste on top. Then top with layers of spinach, zucchini, cherry tomatoes, peppers and broccoli. Finish with the sun-dried tomatoes, olives and feta cheese. Return to the oven and bake for about 15 minutes, until the vegetables are lightly softened and the pizza has gotten a bit of color. Allow to cool for a moment. Sprinkle with salt and black pepper, serve and enjoy!
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!