Gluten free sweet potato pizza meal prep doesn't mean you're eating "pizza" on a sweet potato, but the crust is made from this popular tuber!
There’s a long list of reasons why we love meal prep recipes. At the top of that list is the fact that what used to be time-consuming and stressful (we’re looking at you, dinner) is now a breeze and even fun! We know #thestruggleisreal for those of you who don’t do gluten... because, well, pizza.
But what if we told you that even those who can't or do eat gluten could enjoy this meal prep recipe? Enter Sweet Potato Pizza!
Gluten Free Sweet Potato Pizza Meal Prep Ingredients
For the crust:
- 1 ½ cups sweet potato puree from roasted sweet potatoes
- 1 egg
- 1 cup almond flour
- ¼ cup arrowroot
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning or oregano
- ¼ teaspoon sea salt
- ¾ cup marinara or pizza sauce
- 1 cup mozzarella cheese, shredded
- 2 cups sliced veggies such as mushrooms, onions, peppers, olives, and zucchini
- Parmesan and red pepper flakes, optional, to garnish
The Story Behind This Gluten-Free Sweet Potato Pizza
We’re going to guess that maybe a few of you have had the dreaded cardboard gluten free pizza experience. It’s been months since you’ve had anything bready and you’re so excited to take that first bite... and then suddenly you’re wishing you had anything else to take a bite of. We’ve been there, too. So we fool-proof tested this meal prep recipe to ensure that this Sweet Potato Pizza is never added to your list of dinner traumas. It’s super easy to make (only a handful of ingredients!), the crust stays crispy and firm enough to hand-hold, and the pop of Italian seasoning in the base is so perfect you’ll almost forget you’re eating heart-healthy sweet potato!
Why Are Sweet Potatoes So Good For You?
Have you ever wondered what makes sweet potatoes different than regular potatoes? Even though they carry the same name, sweet potatoes are actually in an entirely different family of plants! Their characteristic orange hue is an indication of the nutrients inside, specifically a huge burst of beta-carotene, an antioxidant that converts to Vitamin A once consumed.
Since the crust is already such a nutritional powerhouse, we decided to stick with the theme of reinventing the entire pizza-eating experience and loading our Sweet Potato Pizza with tons of delicious and nourishing veggies. You choose your favorite toppings, but we love the flavor and texture combination of mushrooms, red onion, zucchini, green pepper, tomato, and olives. Enjoy!
How to Make Sweet Potato Pizza
The crust isn't hard to do! You combine sweet potato puree with some other flours such as almond and arrowroot, along with an egg, good ole salt and pepper, and seasonings. That's your crust. For real.
Then, the toppings are straightforward. A whole lot of veggies. Slice them up pretty thinly. And get some good mozzarella cheese, either pre-shredded (very convenient) or shred it yourself. Add those veggies you've lovingly sliced, and you're good to go. Red pepper flakes optional, amirite?
All of these veggies are customizable. Do what you want here!
And if you're feeling it, you can certainly add crumbled sausage or sliced pepperoni if you wanna take it out of the realm of veggie lovers. It'll still be gluten free.
How to Store and Serve Gluten Free Sweet Potato Veggie Pizza
This keeps great in meal prep containers if you want to prep it for the week. It will reheat well in a hot skillet (or even the air fryer; people love to reheat pizza in the air fryer!) Keep it covered in the fridge for 3 to 4 days. You can also freeze this pizza. Just wrap it in foil and pack it in a zip-close freezer bag. Label and date it, and you're set. Bake it off again from frozen at the same temperature we've specified below, and add 10 mins or so. You can also defrost it in the oven and just reheat it in a skillet that way, and put a lid over the top to re-melt the cheese.
I mean, look at that? Doesn't that look great? Check out that cheese pull!
More Pizza Related Meal Preps
- 1 ½ cup sweet potato puree from roasted sweet potatoes
- 1 large egg
- 1 cup almond flour
- ¼ cup arrowroot flour
- 1 tbs olive oil
- 1 tbs white wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¾ cup pizza or marinara sauce
- 2 cups sliced veggies mushrooms, onions, peppers, olives, zucchini
- cup mozzarella cheese
- Parmesan cheese optional
- red pepper flakes optional
- Roast the sweet potatoes at 425 for about an hour or so, until they are very soft, or buy a canned puree! Keep the oven on.
- Once potatoes have cooled, scoop out the flesh, and measure out 1 ½ cups of sweet potato puree.
- In a large mixing bowl, add sweet potatoes, and use a hand mixer to whip them until they are smooth.
- Add the rest of the ingredients, and use the hand mixer again to mix well.
- Line a cookie sheet with baking paper. Scoop "dough" in heaping ½ cups (the recipe will make 4 small pizza crusts).
- Wet your fingers, and lightly press down on the top of each mound to form a crust-like shape.
- Cover 1 mound of dough with another piece of parchment, and then use a meal prep container to press down until the sweet potato is about the size and shape of the container (about 4 inches x 6 inches). The centers of the crusts need to be very thin to cook all the way through. (If you don’t press them down thinly enough, your crusts will end up slightly mushy but still delicious in the center.)
- I like to use wet fingers to gently mold the edges of the crust, but this is optional.
- Bake the crusts for 30 minutes. Remove from the oven and top with sauce, cheese, and veggies, as desired.
- Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
- These pizzas are delicious cold, but reheat well also. To reheat, place on a lined cookie sheet, and bake at 425 degrees F for 12 minutes.