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Gluten Free Sweet Potato Pizza Meal Prep
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Gluten Free Sweet Potato Pizza Meal Prep

A paleo and gluten free sweet potato crust is topped with tons of cheese and veggies for a healthier alternative to everyone’s favorite meal. The sweet potato crusts bake up crispy around the edges and firm enough to hand hold - no mushy veggie crust here!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: American
Keyword: Meal Prep
Servings: 4 pizzas
Calories: 472kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 1/2 cup sweet potato puree from roasted sweet potatoes
  • 1 large egg
  • 1 cup almond flour
  • 1/4 cup arrowroot flour
  • 1 tbs olive oil
  • 1 tbs white wine vinegar
  • 1 tsp italian seasoning
  • 1/4 tsp Salt

Toppings

  • 3/4 cup pizza or marinara sauce
  • 2 cups sliced veggies mushrooms, onions, peppers, olives, zucchini
  • cup mozzarella cheese
  • Parmesan cheese optional
  • red pepper flakes optional

Instructions

  • Roast sweet potatoes. I roast my sweet potatoes at 425 degrees F for 1 hour - 1 hr. 20 minutes, until they are very soft.
  • Once potatoes have cooled, scoop out the flesh, and measure out 1 1/2 cups of sweet potato puree.
  • In a large mixing bowl, add sweet potatoes, and use a hand mixer to whip the sweet potatoes until they are smooth.
  • Add the rest of the ingredients, and use the hand mixer again to mix well.
  • Preheat oven to 425 degrees F.
  • Line a cookie sheet with baking paper. Scoop "dough" in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
  • Wet your fingers, and lightly press down on the top of each mound.
  • 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 up solid - if you don’t press them thin enough, your crusts will end up delicious but slightly mushy 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.
  • Top the crusts 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.

Notes

Nutrition for 1 out of 4 pizzas (not including optional toppings):
18g Protein | 48g Carbs | 26g Fat | 7g Fiber | 472 Calories
 

Nutrition

Serving: 1pizza | Calories: 472kcal | Carbohydrates: 48g | Protein: 18g | Fat: 26g | Fiber: 7g