Sweet Potato Mini Pizzas
First, I want to be clear that this recipe is not about trying to create a “healthy” version of pizza. We love regular pizza and eat it often, and nothing can beat the real thing! This recipe was inspired by these cute little cheese and tomato paste topped baked eggplant slices I used to make for my kids years ago—they tasted great, but I remember my toddlers being frustrated by how soft and mushy the texture of the eggplant was, which made them tricky to eat. To remedy this, I decided to try sweet potato as a base instead, as well as switching to pizza sauce, and let me tell you, this was a wonderful upgrade. It quickly became a favorite! In terms of toppings, I prefer to keep things simple here, but feel free to add in any toppings you like, and you can also speed things up by using store-bought pizza sauce.
Serves4
Preparation Time6 min
Cooking Time35 min
Ingredients
- Sweet Potato Bases
- 4 large sweet potatoes, cut into 0.4-inch (1-cm)-thick rounds
- Nonstick cooking spray, as needed
- Salt and black pepper, to taste
- 1 cup (115 g) grated mozzarella cheese or non-dairy cheese of choice
- Toppings of choice
Pizza Sauce- 1/4 cup (60 g) passata or strained tomatoes
- 2 tablespoons (30 g) tomato paste
- 1/2 teaspoon garlic granules or powder
- 1 teaspoon dried oregano
INSTRUCTIONS:
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Preheat the oven to 400°F (200°C, gas mark 6, fan 180°C) and line two large rimmed baking sheets with parchment paper.
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Arrange the sliced sweet potato in an even layer on the two baking sheets, ensuring none of them are touching. Spray generously with the nonstick cooking spray and season with some salt and black pepper. Bake in the oven for 20 minutes.
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Meanwhile, in a small bowl, add all of the ingredients for the pizza sauce and mix until well combined. Set aside.
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Carefully remove the baking sheets from the oven. Evenly spoon the pizza sauce on top of each sweet potato slice and top them with some mozzarella cheese and any toppings you are adding. Pop the baking sheets back into the oven and cook for 15 minutes, or until the cheese is golden and bubbling.
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The sweet potato pizzas will be very hot, so be sure to give them enough time to cool off before serving.
STORAGE & REHEATING
Store in an airtight container in the refrigerator for up to 2 days. To reheat, place the sweet potato pizzas in an even layer in a baking dish and cook in the oven at 350°F (180°C, gas mark 4, fan 160°C) for 10 minutes, or until warmed through.
