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Beaming Vegan: Savory vegan sweet potato pizza a cold weather recipe

Savory Vegan Sweet Potato Pizza

Warm caramelized sweet potato pieces, savory tofu ricotta, and my secret ingredient pizza sauce all smothered on a toasty from-scratch crust.
Prep Time 1 hr 15 mins
Cook Time 25 mins
Servings 2 8-inch pizzas


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