Kale + Crispy Chickpea + Caramelized Red Onion Pizza on Sweet Potato Crust | Healthy Little Vittles- Gluten Free, Vegan, Plant Based Recipes in 30 minutes or less (2024)

Ingredients

Sweet Potato Crust

• 4 large sweet potatoes, (peeled + diced)
• 1/2 cup almond meal/flour
• 1+3/4 cup gluten free all purpose flour, (I used Bob's Redmill 1:1 baking flour)
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 flax egg, (1 tbsp flaxseed meal + 2.5 tbsp water)
• 1/4 tsp garlic powder
• 1/4 cup oats

Toppings

• kale pesto, (recipe below)
• 2-3 stalks kale, (separate from what is used in the the pesto)
• 1 red onion
• fresh cilantro
• 1-2 avocados
• crispy tandoori masala chickpeas, (recipe below)
• vegan parmesan cheese, (recipe below)

Kale Pesto

• 2 cups kale leaves
• 1 tbsp minced garlic
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/3 cup raw walnuts
• pinch salt + pepper

Crispy Tandoori Masala Chickpeas

• 1 can chickpeas/garbanzo beans, (drained)
• 2 tbsp tandoori masala spice, (bought OR recipe for your own below)
• 1 tbsp olive oil
• pinch salt + pepper

Vegan Parmesan Cheese

• 3/4 cup raw cashews
• 1/4 tsp garlic powder
• 3/4 tsp salt
• 3 tbsp nutritional yeast

Instructions

1. Preheat your oven to 400 degrees
2. Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through
3. While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza)
4. **NOTE: I recommend doubling or tripling this recipe and storing it in your fridge because you will become addicted 🙂
5. In the same food processor/blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth
6. Make your flax egg by placing 1 tbsp flaxseed meal + 2.5 tbsp water in a small bowl and let it sit to thicken up
7. MAKE YOUR SWEET POTATO CRUST:
8. Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all ingredients EXCEPT for the 2 flours until smooth
9. Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough
10. ** If the dough is sticky, add more flour
11. Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands
12. Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes
13. **NOTE: if you like crispier crust, turn on the broiler for about 5 minutes to crisp it up, but be careful not to burn it!
14. While your crust is baking, rinse and drain your chickpeas and set them out onto a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese
15. In a medium bowl, add your chickpeas + oil + tandoori masala seasoning, stir to coat the chickpeas thoroughly
16. **NOTE: if making your own tandoori masala:
17. - whisk together 3 tbsp cumin + 2 tbsp garlic powder + 2 tbsp paprika + 3 tsp ginger + 2 tspcoriander + 2 tspcardamom
18. Pour your chickpeas out onto a parchment lined baking sheet and bake for about 15 minutes
19. Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes

PUT YOUR PIZZA TOGETHER

1. Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese + red onion + chickpeas (as many as you desire) + fresh kale leaves and put the pizza back in the oven for 5-10 minutes
2. To finish, top with fresh cilantro leaves + sliced avocado

Notes