Go Back
–+ servings
Gluten Free Sweet Potato Pizza Meal Prep

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!
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Dish
Cuisine: American
Keyword: Meal Prep
Servings: 4 pizzas
Calories: 472kcal
Author: Meal Prep on Fleek

Ingredients

  • 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

Toppings

  • 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

Instructions

  • 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.

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
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!