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    Home » Pizza

    Sweet Potato Vegetable Pizza Salad

    Published: Sep 15, 2017 · Modified: Nov 22, 2020 by Alkaline Recipes with Leave a Comment

    Jump to Recipe Print Recipe
    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.
    Sweet Potato Vegetable Pizza

    Sweet Potato Vegetable Pizza Salad

    Alkaline Recipes
    Pizza. Healthy, and delicious. Vegan, gluten free, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 8 slices
    Calories 303 kcal

    Ingredients
      

    Pizza Crust

    • 1 boiled sweet potato peeled
    • ½ 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 tablespoon vegan egg mixed with 5 tablespoon cold water
    • 4 cloves garlic
    • 1 teaspoon sea salt
    • 3 tablespoon ground flax meal

    Pizza Topping

    • ½ sliced red pepper
    • 9 garlic cloves
    • 1 zucchini sliced
    • ¼ cup chopped green onions
    • 3 tablespoon olive oil for stirfry
    • 1 teaspoon sea salt for stirfry
    • 1 tablespoon Italian seasoning for stirfry
    • 8 oz bruschetta or pizza sauce I used Trader Joe's
    • ½ 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: 1gCalories: 303kcal
    Keyword pizza, sweetpotato, vegetable
    Tried this recipe?Let us know how it was!

    crust

     

    veggies

     

    bruschetta on crust

    Sweet Potato Vegetable Pizza Salad

     

    For more recipe photos, see Instagram

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