A vegan sweet potato pizza featuring caramelized onions, briny black olives, and a scattering of baby spinach leaves offers an array of flavors that work amazingly together.
The silken tofu base adds touch of creamy comfort to each bite, making it a plant-based white pizza that everyone can enjoy. A perfect fall and winter pizza, it needs only a colorful salad as accompaniment.
Variations: Swap in baby arugula for the baby spinach. Or, in place of the black olives, try using one portobello mushroom, cleaned, stemmed, and cut into short strips. Roast it along with the sweet potato in step 3.
Crust options: Use your favorite all-natural prepared crust if you don’t make your own (I often don’t; too lazy!). For this recipe, you’ll need one 12- to 14-inch round crust or two large rectangular flatbread crusts (about 12 by 6 inches each).
If you prefer to DIY, try this easy recipe for Whole Wheat or Spelt Pizza Crust. Feel free use thin or thick crust, according to your preference. Of course, you can also use cauliflower crust, which is a fantastic option for this recipe.
Each slice of this pizza is quite filling (with an average crust, you’ll get 6 slices), but if you’re feeding a hungrier crowd, feel free to double the recipe. Caramelizing a larger quantity of onions will take a bit longer, but worth every moment (and every tear you may shed!)
This vegan sweet potato pizza recipe is adapted from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- 1 1/2 tablespoons olive oil
- 1 large or 2 medium red onions, quartered and thinly sliced
- Pinch of dried basil
- 1 medium-large sweet potato (about 10 to 12 ounces)
- 12.3-ounce package firm silken tofu
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup vegan mozzarella-style cheese shreds
- 12- to 14-inch pizza crust, preferably whole-grain, or homemade Whole Wheat or Spelt Pizza Crust (see link in Notes)
- 1/4 cup halved black olives, preferably cured (like Kalamata)
- A handful of baby spinach leaves (long tails trimmed if desired)
- Preheat the oven to 425º F.
- Heat the oil in a medium skillet. Add the onions and a pinch of dried basil; sauté over medium-low heat until the onions are limp and starting to turn golden brown here and there, stirring often, at least 10 minutes.
- Meanwhile, peel the sweet potato. Quarter it lengthwise, then slice 1/4 inch thick. Place in a small parchment-line baking pan. Mist with cooking oil spray. Bake for 15 minutes, or until just tender and lightly roasted, about 15 to 20 minutes. Stir every 5 minutes or so. Remove from the oven when done.
- Puree the tofu, salt, and garlic powder in a food processor or with an immersion blender in its container.
- Place the crust on a baking sheet or a pizza stone. Spread the pureed tofu evenly over the surface of the crust (a baking spatula is good for this). Scatter the vegan cheese shreds evenly over the tofu. When the onions are done, spread them evenly over the mozzarella layer.
- Bake the pizza for 12 minutes, or until the crust is beginning to turn golden.
- Remove the pizza from the oven. Scatter the roasted sweet potato pieces over the surface, followed by the olives and spinach leaves.
- Return to the oven and continue baking for 2 to 4 minutes longer, or until the bottom of the crust is golden brown and the spinach is wilted. Remove from the oven, let stand for a minute or two, then cut into 6 slices and serve.
Variations: Swap in baby arugula for the baby spinach. Try using one portobello mushroom, cleaned, stemmed, and cut into short strips, in place of the black olives. Roast it along with the sweet potato in step 3.
For a DIY crust, see Whole Wheat or Spelt Pizza Crust.
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