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Sweet Potato Vegetable Pizza

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 8 slices
Calories 303kcal
Author Alkaline Recipes


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


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.


Serving: 1g | Calories: 303kcal