BBQ Sweet Potato Pizza
This smoky vegan pizza features tender sweet potatoes and corn tossed in a robust homemade barbecue seasoning and topped with spicy jalapenos. Dressed in a sweet and tangy barbecue sauce and baked on a thin crust, this nut-free meal is a flavorful, veggie-heavy alternative to traditional pizza, perfect for summer gatherings.
Instructions
- 1
Boil the sweet potato (1) and corn kernels (0.33 cup) in a saucepan with enough water to cover for 5 minutes. Drain and cool slightly.
- 2
Toss the boiled veggies with onion (0.5), bell pepper (1), bbq sauce (2 tbsp), and black pepper (0.25 tsp).
- 3
Shape the pizza crust (1) and brush it with olive oil (1 tbsp).
- 4
Mix the garlic powder (0.5 tsp), dried oregano (0.5 tsp), ground mustard (0.5 tsp), onion powder (0.25 tsp), dried thyme (0.25 tsp), cayenne (0.25 tsp), sea salt (0.25 tsp), celery powder (0.25 tsp), smoked paprika (1 tsp), and coconut sugar (1 tsp) to create the seasoning.
- 5
Spread the sweet potato mixture on the crust, top with jalapeno (1), sprinkle the seasoning generously, and drizzle with the remaining bbq sauce (0.2 cup).
- 6
Bake at 425°F for 16 to 18 minutes. Garnish with cilantro (1 handful) before serving.
Nutrition Facts
Per portion