Kale Pizza with Sweet Potato Crust

Very rarely do I come across a recipe that stops me dead in my tracks and has me running to the grocery store. As normally I see something I love, only bookmark it and forget about it 24 hours later. I’m telling you, story of my life…

Yesterday though, was one of those moments where I saw and I wanted – Not next week, not next month, but right then and right there… It was pretty much a done deal. So, what had me drooling at my office desk? Kale pizza – Yes, in all it’s glory a pizza smothered with kale. Holy batman, it was incredible looking!

So today, I set out to make my own version. While consumed with thoughts of Kale and pizza, it hit me ‘how about a sweet potato pizza crust.’ So googling away I went, and sure enough, I found a simple recipe. However, it wasn’t gluten free, so I decided to do some adapting. Now, I should note that my version of pizza crust is nothing like that from a pizza shop. Instead, It’s more of a flatbread with a denser consistency.

Sweet Potato Crust

2 C mashed sweet potatoes
2.5 C quinoa flour (raw quinoa blended in a high-speed blender until flour-like, or you can purchase from most stores)
2 tsp baking powder
.25 C cold water
2 T olive oil
dash of sea salt

Process all ingredients in a food processor. Once combined, place dough in bowl and use hands to form 2 balls. On a baking sheet (silicone, or pizza stone) roll dough into circular shape about .25 inch thick. Should yield 2 8″ crust.

For variety, I made one large and three miniature to store for later use.

In a preheated oven, bake crust at 400 degrees for 10 minutes. Remove from oven.

Assembly

4-5 campari tomatoes
1 head of kale (stemmed and chopped)
1 T lemon juice
2 T olive oil
1-2 garlic coves minced
sea salt
black pepper
raw Parmesan (mixture of pumpkin seeds, cashews, nutritional yeast and sea salt)

Whisk garlic and 1 T of olive oil together. Drizzle mixture on pizza crust and spread evenly.
Thinly slice campari tomatoes and place on top of crust in a circular pattern.
Toss chopped kale with lemon juice, salt, pepper, and remaining olive oil. Pile kale on top of tomatoes – It will seem like a lot, but will shrink when baking.
Bake for another 20 minutes at 400 degrees, or, until the outer crust turns brown.
Once browned, remove from oven and let cool.
Slice pizza and top with raw Parmesan.

To be honest, I had my doubts when I pulled the crust out of the oven and was reminded of flattened cornbread. However, once all of the ingredients were assembled, it came together beautifully and tasted delicious! Something tells me this pizza is going to be making a weekly appearance from here on out…. It’s just that darn good.

But really, the most amazing thing about this recipe, is it’s simplicity. I just love simple meals, that taste great! Moreover, it’s completely allergy friendly: No eggs, no corn, no wheat, no nuts, no gluten, no dairy, etc… Therefore, it’s extremely easy on the digestive system. What’s even more, is that by using a quinoa flour, instead of an actual grain and/or legume flour, is that it’s much more alkalizing to the body. If you didn’t know, quinoa is referred to as a pseudo-grain, because it’s actually a seed and not a grain. If you haven’t tried quinoa flour, now would be a perfect time!

Hope everyone is having a great weekend! Here in the mid-west we are actually having 50+ degree weather, which is quite incredible given the 0 degree weather we had just 4 days ago… ahhh, Missouri – it’s always full of surprises

Enjoy!

Tagged as: cooked, easy, entree, kale, pizza, vegan