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!
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