Recipe: Sweet Potato Pizza
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Apr 14 2012

Recipe: Sweet Potato Pizza

I know the title sounds odd.  Who puts sweet potatoes on pizza?  The girl who was trying to get rid of the leftovers in her refrigerator, that is who!  The pizza I made last night on a whim turned out to be one of the best I have had in a long time!

Lately I have been using Udi’s Gluten-Free pizza crusts.  Though they don’t have to be kept in the freezer, it is best to do so if you won’t be using them in a couple of days.  I always try to keep some on hand for nights when nothing else sounds good or I need to make dinner in a hurry.

As I was making room in our refrigerator yesterday for the food we are preparing for a cookout this weekend, I noted the items that needed to be tossed or eaten as soon as possible.  On the list was 1/2 of a sweet potato leftover from the other night, mushrooms, jar of marinara sauce and some feta cheese.  The sweet potato pizza was born.

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Sweet Potato PIzza (serves 1-2)

  • 1 Udi’s Gluten-Free pizza crust
  • 1/4 – 1/2 cup marinara or pizza sauce
  • Sauteed mushrooms
  • 1/2 – 1 baked sweet potato
  • 1/4 cup shredded mozzarella
  • 1/8 cup crumbled feta cheese

1.  Preheat oven according to the directions on the pizza crust package.

2.  Assemble pizza and bake 10 – 12 minutes, or longer to lightly brown crust and melt the cheese.

3.  Slice and enjoy!

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When creating off-the-wall pizzas, sometimes you get a combination that is just so-so and sometimes you hit a home run.  This, my friends, was a home run!  I can’t believe how well the flavors complimented each other!  I can definitely see making this again in the near future.

What is the oddest combination of toppings you have put on a pizza?

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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Comments

  1. That “clean out the fridge” routine is often how the best recipes are created! I could go for this one. ;-) It would probably be great even without cheese. Thanks for sharing!

    Shirley

    • Shirley,

      Thanks for sharing this recipe! I agree, I don’t know that the cheese is even necessary! The only thing I could think of that I would add when I do it again is maybe some pine nuts and fresh basil.

      Kim

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