This sweet potato pizza is a cold weather recipe if I’ve ever seen one. Warm caramelized sweet potato pieces, savory tofu ricotta, and my secret ingredient pizza sauce all smothered on a toasty from-scratch crust. I don’t know what the weathers like as you’re reading this, but if it’s chilly outside I bet you just realized this is exactly what you didn’t know you needed!
I intended for this to be a butternut squash pizza, but somehow ended up preparing a sweet potatoe pizza instead. My brain knew what my heart wanted! They’re super close in taste and texture though, so I say if you’re feelin’ squash, go with squash. I’ll do that next time, but for now I’ll just take a breather from all the squash I’ve been eating from our garden. Trying to eat 300+ squash/pumpkins before they go bad is even harder than it sounds!
One of the key ingredients in this recipe is the homemade ricotta. I found this recipe over at From My Bowl and I’ve never found any vegan ricotta as close to the real deal as this one! I love how it bakes onto pizzas too, it adds such lovely sustenance.
*Blend blend blend blend blend with tofu, lemon, nutritional yeast, salt and peppa, and garlic*
Then walk away with this delicious treat… I spoon it out of the blender (no food processor here, just a Vitamix), leave it in this container, and store it in the fridge for quite a while. I can’t say for sure how long it’ll stay good, but you could definitely prep it in advance for the holidays. I think the longer it sits in the fridge the more the flavors meld. Definitely should be a staple in a vegan kitchen. It’s a great way to jazz up so many recipes! I use it alllllll the time!
Now about this sweet potato pizza’s CRUST, this is the one I’ve been sharing in my IG stories for like a year or more now. It’s a little clipping *I THINK* I found in a Rachael Ray magazine. It’s super easy if you skip the whole refrigerate forever thing! It’s for sure another card you’ll want in your vegan recipe box. I often make it with Bob’s Red Mill 1:1 Gluten Free Baking Flour or cut the regular flour with any other gluten free version. My favorite is making the recipe with 3 cups of all purpose flour and 1/2 cup of coconut flour, then rolling it out in coconut flour. So good!
Savory Vegan Sweet Potato Pizza
For the crust
- 3 1/2 cups flour (see note above for GF)
- 1 cup warm water
- 1 packet quick rise yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1 medium finely cubed sweet potato, cooked
- pizza sauce
- 2 tbsp maple syrup or brown rice syrup
- 1 handful greens (fresh basil or spinach)
- 1 cup vegan mozzarella shreds
- 1/2 cup vegan cheddar shreds
- 1/2 medium thin sliced red onion
1 recipe vegan ricotta (linked above)
- To start the dough for the crust, combine water, 1/2 cup of flour, and yeast. Let sit for 10 minutes (until foamy on top)
- Add olive oil, salt, then add remaining three cups of flour one cup at a time
- Let rest in a warm place for 1 hour
- Preheat oven to 375
- On a lightly floured surface, knead dough until it becomes a smooth ball
- Separate dough into 2 equal halves
- Roll each piece of dough out on floured surface. Place both crusts on a baking sheet once they are the size/thickness desired for your pizzas
- In a small bowl, whisk together pizza sauce and syrup
- Spread sauce on pizzas and top with remaining ingredients
- Bake in preheated oven for 25 minutes or until ricotta and crust turn slightly golden
Just a little FYI in case you’re interested, I’ll be coming up with a fall/winter sample meal plan and sharing it here on the blog! Until then, you can find custom meal plan options here!