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- 1 pre-baked gluten free pizza crust, I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato, peeled and chopped into large chunks
- ½ teaspoon salt, 3 grams
- ½ teaspoon ground black pepper, 1 gram
- ¼ cup non-dairy milk, 60 grams
- 3 cups kale, washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion, sliced thinly
- 1 ½ cups vegan mozzarella cheese, 160 grams
- ½ cup balsamic vinegar, 120 grams
- 2 teaspoons brown sugar, optional, 8 grams
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Preheat oven to 375F.
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Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
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Spread onto the pizza and top with the kale, onions and cheese.
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Bake pizza for 10 minutes or until kale begins to crisp.
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While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
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Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
- Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer: To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat: Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
Calories: 636kcal, Carbohydrates: 100g, Protein: 26g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 44mg, Sodium: 1850mg, Potassium: 2014mg, Fiber: 8g, Sugar: 37g, Vitamin A: 52521IU, Vitamin C: 251mg, Calcium: 774mg, Iron: 6mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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