This blog is all about PIZZA and SWEET POTATOES. Just two of the best foods on the planet.
Sweet potatoes have always been my fave at Thanksgiving (with plenty of marshmallows), but now I’ve found use for them as an absolute staple in my diet. They’re full of good carbs/nutrients, are easy to make, and go great with just about anything!!
I’m also a pizza lover (who isn’t?!), but pizza sometimes gets a bad rap for being unhealthy. It doesn’t have to be! There was for sure a time in my life that I ate frozen pizza several times a week, and let’s just say it wasn’t the optimal choice. Years later, I’m armed with all this fueling knowledge to make delicious and GOOD-for-you pizza. Since DVB is also a fan, this is a major win for our weekly dinners!
Props to Canadian Olympian (and my best bud) Erin Teschuk for teaching me how to make pizza in the first place! She taught me this easy recipe for crust:
2/3 cup white flour
2/3 cup whole wheat flour
2/3 warm water
1 packet yeast
I usually experiment with recipes because I’m typically unprepared when I start cooking, and I always have a lot of random ingredients in my house that COULD make good combinations. I first tweaked ET’s pizza crust by subbing half the flour for oats because I was out of whole wheat flour, which gave the crust a heartier texture. I stuck with this until one day, I decided to forget the flour and try a sweet potato! When you use sweet potato, you don’t need water or yeast, so it’s a great way to keep it simple. Now that I started making pizza like this, I don’t know if I’ll ever go back!
Daryl and I have been making sweet potato pizza seriously twice a week. I usually bake the sweet potato in the morning while I’m running (350 degrees for 30-45 min depending on size), and then I just throw it in the fridge. That makes the prep in the evening a LOT quicker/easier, which is super important at our house since I have very little time at home.
Note on the crust: I don’t get too fancy. I basically use an equal amount of sweet potato/oats (eyeball it). Blend the sweet potato, stir in the oats, and add a little water if it seems dry. Boom! Perfect crust.
Here are a few of my favorite sweet potato pizzas I’ve made in the last couple weeks.
Purple Sweet Potato Pizza
- 1 Large Purple Sweet Potato
- 2 Cups oats
- A little water if it seems dry
- Avocado (spread on crust before the sauce)
- Red sauce
- LOADS of Peppers
- Chicken Sausage (brown before putting on the pizza)
Spread out the crust, stack all that good stuff on top, and throw it in the oven at 425 degrees for however long you can wait until you get to eat this thang! We usually only leave it in the oven for around 15 min, which means the crust is still soft and you eat it with a fork. If you have more patience than me (not difficult to beat), then 20-25min will get you a firmer crust.
Peanutty Eggy Goodness (this is the best description, I swear)
- Peanut Sauce (if you have Run Fast. Eat Slow. that peanut sauce is perfect! Otherwise any peanut satay sauce works great).
- Goat Cheese
- Red Peppers
Fennel Sausage (my personal favorite)
- Red sauce
- White Cheddar
When I’m looking for new pizza ideas (or any dinner recipes) I focus on using real ingredients, lots of veggies, and make sure that my meal includes carbs, protein, and healthy fats to keep my body fueled and running strong!
I’d love to see your pizza combos! If you try sweet potato pizza, send me your recipe and a photo of your pizza to my contact page!
1 thought on “M.V.Eats #2: Purple Pizza Eater”
Geesh, Maddie, these rival the potion recipes you came up with as a seven-year-old;) I do love your unique combos and will definitely try your sweet potato crust! Nice job, chica.
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