Name: Sweet Potato Vegetable Pizza Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 boiled sweet potato (peeled); 1/2 cup almond flour; 1 egg substitute (there are many egg replacement options--flax egg, aquafaba, or The Vegan Egg which is what I used); 2 tbsp vegan egg mixed with 5 tbsp cold water; 4 cloves garlic; 1 tsp sea salt; 3 tbsp ground flax meal; 1/2 sliced red pepper; 9 garlic cloves; 1 zucchini (sliced); 1/4 cup chopped green onions; 3 tbsp olive oil for stirfry; 1 tsp sea salt for stirfry; 1 tbsp Italian seasoning for stirfry; 8 oz bruschetta or pizza sauce (I used Trader Joe's); 1/2 cup vegan cashew cheese (I used Tree Line)

This is Sweet Potato Vegetable Pizza Salad, a combination of two, great, healthy dishes. You must try this yummy, vegan, gluten free and dairy free vegetable pizza salad because, seriously, what could be better than pizza? Pizza Salad, of course! Gone are the days of preservative, chemical filled, doughy, gluten, greasy pizza. Here, by using nutrient rich sweet potatoes, ground flax and garlic, you can create a delicious, nutritious, crust. Top the crust with all of the colorful vegetables that you have on hand, and serve with your power green salad. This pizza salad creation has both goodness and greatness.

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5 from 1 vote

Sweet Potato Vegetable Pizza Salad

Pizza. Healthy, and delicious. Vegan, gluten free, dairy free.

Course Main Course

Cuisine American

Keyword pizza, sweetpotato, vegetable

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings slices

Calories 303kcal

Author greenschemetv

Ingredients

Pizza Crust

1 boiled sweet potato peeled
1/2 cup almond flour
1 egg substitute there are many egg replacement options--flax egg, aquafaba, or The Vegan Egg which is what I used
2 tbsp vegan egg mixed with 5 tbsp cold water
4 cloves garlic
1 tsp sea salt
3 tbsp ground flax meal

Pizza Topping

1/2 sliced red pepper
9 garlic cloves
1 zucchini sliced
1/4 cup chopped green onions
3 tbsp olive oil for stirfry
1 tsp sea salt for stirfry
1 tbsp Italian seasoning for stirfry
8 oz bruschetta or pizza sauce I used Trader Joe's
1/2 cup vegan cashew cheese I used Tree Line

Instructions

Pizza Crust

Mix all ingredients in food processor.
With olive oil on your hands, spread pizza crust on pizza pan lined with parchment paper. (I tried olive oil on pan, but crust still stuck to the pan.)
Bake at 400 degrees for 15 minutes, but watch carefully since ovens vary
Remove pizza from oven and let cool for 5 minutes

Pizza Topping

While pizza crust is baking, add sea salt and Italian seasoning, and stirfry red pepper, garlic, onions and zucchini on high for 5 minutes.
Spread bruschetta on pizza crust
Spread stirfried vegetables
Drop small spoonfuls of cashew cheese evenly on top of vegetables
Bake pizza for an additional 10-15 minutes until toppings are done.
Serve on top of bed of power greens which have been mixed with balsamic dressing.

Nutrition

Serving: 1g | Calories: 303kcal

For more recipe photos, see Instagram

Sweet Potato Vegetable Pizza Salad