Ingredients
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the Sweet Potato Crust:
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1 large sweet potato (about 1 cup mashed)
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1/2 cup rolled oats
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1/4 cup whole wheat pastry flour
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1 tablespoon brown rice flour
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1 teaspoon baking powder
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of salt
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1/4 cup unsweetened applesauce
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1 tablespoon olive oil
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as needed
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the Tomato Sauce:
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1 can (28oz) crushed tomatoes
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1 small onion , finely chopped
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1 garlic clove , minced
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1 teaspoon smoked paprika
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1/2 teaspoon cayenne pepper (optional)
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and pepper to taste
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the Hummus Topping:
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1 (15-ounce) can chickpeas, drained and rinsed
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1/4 cup tahini
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of 1 lemon
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2 cloves garlic , minced
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1/4 cup water , plus more if needed
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1 tablespoon olive oil, optional
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and pepper to taste
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bell peppers (any color)
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red onions
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black olives
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fresh parsley and cilantro
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Easy
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Makes enough for 4 personal pizzas
Directions
Sub_title: A Fun and Healthy Vegan Recipe Inspired by Ethiopian Cuisine
Description: This kid-friendly pizza features a creamy, sweet potato crust topped with tangy tomato sauce, spiced chickpea hummus, colorful bell peppers, and fresh herbs. It’s perfect for game nights, movie marathons, or simply as a tasty snack anytime!
Ingredients:
For the Sweet Potato Crust:
1 large sweet potato (about 1 cup mashed)
1/2 cup rolled oats
1/4 cup whole wheat pastry flour
1 tablespoon brown rice flour
1 teaspoon baking powder
Pinch of salt
1/4 cup unsweetened applesauce
1 tablespoon olive oil
Water, as needed
For the Tomato Sauce:
1 can (28oz) crushed tomatoes
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste
For the Hummus Topping:
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup tahini
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup water, plus more if needed
1 tablespoon olive oil, optional
Salt and pepper to taste
Toppings:
Chopped bell peppers (any color)
Diced red onions
Sliced black olives
Chopped fresh parsley and cilantro
Difficulty: Easy
Servings: Makes enough for 4 personal pizzas
Instructions:
Prepare the Sweet Potato Crust:
Preheat your oven to 400°F. Peel and cube the sweet potato. Place them in a medium-sized pot filled with cold water and bring to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain and let cool slightly. Once cooled, mash the sweet potatoes using a fork or a potato masher until mostly smooth.
Add all crust ingredients to a food processor and process until well combined and forms a dough. If the mixture seems dry, add more unsweetened applesauce, a little at a time. Transfer the dough onto a lightly greased baking sheet and shape into a rough circle. Using a fork, poke holes throughout the dough.
Bake for 10 minutes. Remove from oven and flip the crust over gently using a spatula. Brush the top with a little olive oil and return to the oven for another 5-10 minutes, or until golden brown. Set aside to cool completely.
Make the Tomato Sauce:
Heat olive oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, for about 5 minutes, or until softened. Stir in crushed tomatoes, smoked paprika, cayenne pepper, and garlic. Simmer, uncovered, for about 10 minutes, stirring occasionally. Taste and adjust seasoning as desired.
Assemble the Pizzas:
Divide the cooled crust evenly among four smaller pie plates or cast iron skillets. Top each one with 2 tablespoons of prepared hummus, spreading evenly. Divide the remaining toppings between the four pizzas, arranging them artfully. Bake for 10-12 minutes, or until the edges are lightly browned and the cheese is melted.
Serve hot and enjoy!
Note: You can store any leftover crust and toppings separately in the fridge for up to 3 days or freeze them together in individual portion sizes.
