My husband always says that Mexican food is just the same ingredients rearranged in a different format. While there might be some truth in that, I don't care! It's still my favorite cuisine. You can't go wrong with peppers, salsa, and guacamole.
Naturally when I thought of what kind of pizza toppings I want for this magical sweet potato crust, my mind instantly went to Mexican. The flavors of cumin and chili powder pair wonderfully with the slight sweetness of the potato.
At first I was skeptical of the sweet potato crust because of my past experiences with cauliflower crusts. I would spend an hour in the kitchen washing and chopping the cauliflower as the little white bits scattered over the counter and the floor.
Then after steaming the cauliflower you need to use half a roll of paper towels just to remove the excess moisture. All for a wimpy crust that you can't even pick up to eat! No thanks.
I'm happy to report that the sweet potato crust is much easier to make. It only requires a handful of ingredients that are blended together in a food processor.
I've found that baking it on parchment paper directly on the oven rack allows the center to get as crispy as possible, so I recommend doing without the baking sheet for this one.
Another tip is to keep the toppings on the light side. If you pile too much on there you won't be able to pick it up. I did this the first time and had to eat it with a fork and a knife. Still delicious, just not very pizza-like.
Between the fiber in the sweet potato and oats, and protein in the black beans, this pizza makes for a filling meal. I like to serve it with avocado for ultimate bliss. Enjoy!
And if you love these Mexican-inspired flavors, be sure to check out my vegan tamales too!
Ingredients
For the sweet potato pizza crust:
- ¾ cup rolled oats
- 1 large sweet potato peeled and diced
- 1 egg
- ¼ teaspoon garlic powder
- ½ teaspoon salt
For the toppings:
- 1 tablespoon olive oil
- ½ red onion thinly sliced
- 1 bell pepper any color, cored and thinly sliced
- 1 jalapeño pepper cored and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 8 ounces jarred salsa
- ½ cup canned black beans drained and rinsed
- ½ cup Mexican shredded cheese blend
- cilantro avocado, and/or diced fresh tomato for topping
Instructions
Prepare the sweet potato pizza crust:
- Preheat the oven to 400°F. Set a 14-inch long piece of parchment paper on a flat surface.
- In a food processor fitted with an S-blade, blend the oats to a fine crumb. Add the raw diced sweet potato, egg, garlic powder and salt, then continue to blend until the mixture becomes dough-like.
- Transfer the mixture to the parchment paper, and then use your hands to form a 10-inch round circle that's roughly ½-inch thick. Carefully transfer the parchment paper to the oven and place it directly on the rack. Allow to cook for 30-35 minutes, until the edges are light golden brown. Cool for at least 10 minutes before topping.
Prepare the toppings:
- In a large skillet warm the oil over medium heat. Add the onion and a pinch of salt, and then cook for 3 minutes. Next add the bell pepper, jalapeño, cumin, chili powder and smoked paprika. Continue to cook for about 7 minutes, until the peppers are tender. Turn the heat off.
- Once the crust has cooled, spread a thin layer of salsa on top. Add the black beans and cooked pepper mixture, and then finish with the cheese. Bake in the oven at 400°F for 10 minutes, until the cheese is melted.
- Slice and serve with cilantro, avocado and/or fresh tomato and enjoy!
Gail says
Sounds delicious. I want to try this! So tr seeet potatoe is added raw?
Thanks!
Sarah Cook says
Hi Gail! Sorry for the confusion. Yes, it's added raw.
Jennifer says
I did this vegan style, with a flax egg replacement for the crust and a homemade nut-cheese for topping fixins - and I cannot believe the deliciousness. Your recipes are always GREAT inspiration. I mean seriously, sweet potato crust ? BRILLIANT !!! I was so impressed with this, that as a non-commenter type, I really just had to tell you how great this was. I am so glad I subscribe to your newsletter,thank you TONS !
Sarah Cook says
I'm so happy to hear it works with flax eggs! Thank for letting us know, Jennifer! 🙂
Eve says
What If i don't consume eggs, can I substitute with a flax egg?
Sarah Cook says
I haven't tried it with flax eggs but someone commented and said it worked well for them!
Cecile says
Hello Sarah, this recipe looks great! I havery a question concerning the crust, the sweet potato us raw when you blend it with the oats?
Thanks!
Sarah Cook says
Hi Cecile! Yes, it gets added raw.
Tracy says
I'm wondering the same as some of the others...
Does the sweet potato get cooked before processing with the oats, or is it somehow added raw?
This recipe sounds delicious!
Sarah Cook says
Hi Tracy! It's added raw. No no need to cook beforehand.
Laura says
Hi, this looks great and I'd like to try it this week. I am also wondering how you prepare the sweet potato before adding it to the food processor. Thanks!
Sarah Cook says
Hi Laura! You peel and dice the raw potato then add it to the processor.
John says
Made it last night. Scrumptious!!! I substituted flax egg for the egg and used Follow Your Heart cheddar shreds.