Sweet Potato Kale Pizza is a delicious and easy plant-based, vegetarian pizza option that makes for a fun homemade pizza night!
I scream, you scream, we all scream for…pizza!! A kale pizza decorated with sweet potatoes, olives, mushrooms and more.
Add whatever veggies you’d like for an easy, vegetarian recipe idea.
I could eat pizza every day.
And since I like to control my toppings, more often than not, we opt for make-your-own pizza night in this household.
Kale Pizza Is Your New Favorite Easy Weeknight Pizza Recipe
Since this is such a go-to, I figured it was about time to share a recipe that is perfect for Meatless Monday.
Of course, some pizza nights are fancier than others.
Some nights consist of using a pre-made store-bought flatbread, coating it with tomato sauce, toppings and cheese, and sticking it in the oven. I also love doing this for breakfast pizza.
Other times, we’ll go a step up and use refrigerated pizza dough, which requires a little more work in rolling it and flattening it out.
But, that little bit of work goes a long way in making a difference in taste.
It makes a difference though because you can make your dough as thin or as thick as you like.
And it’s kinda fun – I play the role like I’m in a little Italian bakery, and sometimes I even swirl the pizza above my head.
But that never turns out well.
What does turn out well is topping the pizza with tomato sauce, sauteed kale, sweet potato, olives and mushrooms.
It’s such a winning combination.
Believe me. And then you top with as much cheese as your heart desires.
Tips For Making This Sweet Potato Pizza
- Save some dough to roll up for the crust! We like to make our pizza flat but save the dough to roll up in the crust, so the crust is a little thicker.
- Bring the dough to room temperature first – Very important! Don’t forget to let the dough thaw. If you let the dough thaw to room temperature for 20-30 minutes before kneading, it’s easier to work with.
- Don’t over decorate – I tend to do this but it makes the dough too heavy. If you want a light, crisp crust, make sure to be selective with your toppings.
The best part is the melted cheese prize after you patiently wait for this sweet potato pizza to cook in the oven.
Seriously, the best plant based pizza I’ve ever had.
Can You Make A Vegan Sweet Potato Pizza?
Definitely, omit the shredded cheese and use nutritional yeast! If you’ve never used nutritional yeast, it gives a cheesy flavor, and it’s also great on salads, popcorn and sandwiches!
Here’s a roundup with 15 fun ways to use nutritional yeast.
But if you’re not vegan, the cheese is what makes this pizza special. I used a combination of nutritional yeast and mozzarella cheese.
Save this recipe for your next pizza party, or even better..save it for football season. It’s almost here!
What Should You Eat With This Easy Pizza Recipe?
Make sure to save room for dessert with this gluten free apple crisp.
- 1 lb pizza dough, I used whole wheat
- 1/2 cup tomato sauce
- 1 sweet potato, cooked and dice
- 1/2 cup mushrooms
- 1 clove garlic
- 1-2 cups kale
- 1/4 cup roasted red peppers
- 1/4 cup kalamata olives
- 1/2 tsp italian seasoning
- 1/4 tsp basil
- 1/2 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/3 cup nutritional yeast
- 1/3 cup mozzarella cheese
- Preheat oven to 425.
- Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick or to your likeness. Transfer to a greased or oiled pizza or baking sheet.
- Microwave your sweet potato for 7 minutes. While it is microwaving, sautee the mushrooms in olive oil and garlic. Slowly add in kale and peppers and turn heat to low.
- Coat dough with tomato sauce and add toppings, saving the cheese and/or nutritional yeast for last.
- Bake for 20-25 minutes and let cool for 10 minutes before serving.
To make a completely vegan sweet potato pizza, use nutritoinal yeast and omit the cheese.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 458mgCarbohydrates: 69gFiber: 9gSugar: 4gProtein: 16g
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All in all, it was a good weekend with lots of good food. I’m procrastinating on packing so that is my goal for this week!
Have you ever tried nutritional yeast on your pizza?
Thick or thin crust?