Sweet Potato Pizza with Kale and Caramelized Onions

Sweet Potato Pizza with Kale & Caramelized Onions
As I was coming up with my meal plan for the week, I had the idea to make lasagna with sweet potatoes, caramelized onions, and kale. The more I thought about the logistics, though, the more it sounded like a bad idea. Or maybe I was just too lazy to attempt to make it. One of those things. And then it hit me–this combination would actually make a good pizza. Sweet potato pizza! So that’s what I did–instead of a traditional tomato sauce base, I made a sauce with sweet potatoes and fresh sage and used caramelized onions, kale, and Fontina cheese as the topping. If you’re ambitious, you can make your own crust, in which case you should probably add the kale halfway through your cooking time so it doesn’t burn.

Sweet Potato Pizza with Kale and Caramelized Onions

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 6 servings

Serving Size: 1 slice

Sweet Potato Pizza with Kale and Caramelized Onions

A rustic pizza with caramelized onions, crispy kale, and a creamy sweet potato sauce.


  • 1 large sweet potato
  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1 cup chopped kale
  • 3 tbsp. skim milk or soymilk
  • 1 tbsp. fresh sage, chopped
  • 1 prepared whole wheat pizza crust
  • 1 cup shredded Fontina cheese
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Pierce sweet potato several times with fork and roast about 45 minutes, or until soft. Allow to cool slightly--do not turn off oven.
  2. While potato is baking, heat oil in medium skillet over low heat. Add onion and dash of salt, and cook, stirring occasionally, for 30-40 minutes or until just caramelized. Add kale to skillet and cook until tender and wilted. Remove from heat and add salt and pepper to taste.
  3. Scoop insides of potato into medium bowl and mash; add milk, sage, and salt and combine until well-mixed and smooth. Spread mixture onto pizza crust.
  4. Top with half of cheese, kale and onions, and then remaining cheese. Bake pizza in oven at 400 degrees for about 10 minutes, or until kale begins to crisp and cheese melts.


About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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  1. Rivki Locker (Ordinary Blogger) says

    This looks great. What a creative thing to do with the sweet potato. and I love that this uses prepared crust. Great week night dinner idea!

  2. Texas Type A Mom says

    This sounds great! I wouldn't have thought the ingredients would go together so well but it looks delicious.

    I'm terrible at taking food pictures – my food tastes good but I have a hard time making it pretty or photographing it well.

  3. Scrumptious says

    This is the best thing I've ever seen. You are brilliant.

    All things I love. On a pizza. And the best part is I bet it will taste great even without cheese, because the sweet potato "sauce" will be so rich and creamy.

    I'm planning to try making crockpot caramelized onions this week for the first time. Now I know what to do with them!

  4. says

    yum! What an interesting combo! I have to try this! stunning photos too btw!! thanks for sharing! will probably put more mozzerella on top of the fontina :D

    • Kiersten says

      You know, I haven’t had good luck with kale chips myself. I’m not sure what I’m doing wrong. They never turned out bitter, though, so it’s possible that you simply had a bad batch of kale? (Supposedly the best kale is kale that’s suffered through a frost or two before being harvested!)

      Most of the time when I use kale, I saute it in a skillet with a small amount of olive oil. You want to wilt it a little bit, but not overcook it. And be sure to remove the tough center stem too.

  5. Susan says

    Added a few crushed red pepper flakes. This pizza is amazing (pinned to share with others!) thanks for the inspiration!

  6. Erica says

    This looks fantastic! However, I’ve not had luck with a SINGLE kale recipe I’ve tried… do you think I spinach substitution would work here?

    P.S- this font is fantastic!

  7. Amber says

    this recipe is awesome i will be making it again. Thanks for a great idea. My 18 year old and husband loved it also..

  8. says

    Wish I can try the pizza from the photograph- looks so mouth watering! Can imagine what a great combination with the sweetness from the charamelized onions and the sweet potatoes…:)
    Kale is so boring on its own so great job on the combination!
    Posting another great veg pizza recipe tomorrow with zucchini, fennel and rosemary!

  9. says

    this might just be life changing. or at the very least, the sneaky thing i’ve been looking for to get my boyfriend to eat vegetables!

  10. Amanda says

    OH. This sounds LOVELY. I’m a sweet potato fanatic. What do you think about using feta or ricotta cheese instead of the fontina? Same process layering and timing wise? What’s your opinion on how it would taste with either of them?

    • Kiersten says

      Ricotta would work, but I don’t think it would add very much flavor, so I’d go with feta. I haven’t tried it myself (not a fan of it!), but I know other people have and it worked out for them.

      • Amanda says

        Hi Kiersten!

        So I ended up combining some of your ideas with some of my own, and it turned out so well I wanted to share!! Instead of sweet potatoes, I used an acorn squash, which I first halved and roasted in my oven. Then I scooped out the squash into my blender, added specific amounts of cayenne, ground sage, salt, pepper, and fresh garlic, and pureed it — adding a few tblspoons of skim milk and one of plain yogurt to make the pureeing easier and balance the spiciness. I put the puree on top of some homemade naan I had made earlier that day, caramelized an onion and then cooked the kale with it until just wilted, put those over the puree, and then put dollops of ricotta on top. It was DELICIOUS!!!!! My boyfriend and I each ate 3 naan pizzas and I wished I had made more! The puree actually made more sauce than I needed, and I’ve been using it for the last few days in tortillas, on baked sweet potatoes…it’s so yummy and versatile!

  11. Danielle says

    I made this over the weekend and it was AMAZING! I also made it on a cauliflower crust and it was pretty good but I do like the wheat crust better. I plan on making a quinoa crust next with it. I also added chicken sausage to it. But my favorite part was the sweet potato and caramelized onions.


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