I scream, you scream, we all scream for…pizza!! A sweet potato kale pizza to be precise!
And Happy Monday. How was your weekend?! Did you eat any pizza like we did?
I could eat pizza every day.
Errrr’y day. And no, not those chain delivery pizzas. Those, I could eat every once in a while, but more often than not, they are loaded with oil. I like to control my toppings as much as possible, which is why, more often than not, we opt for make-your-own pizza night in this household.
Since this is such a go to, I figured it was about time to share a recipe that is perfect for Meatless Monday. Of course, some pizza nights are fancier than others. Some nights consist of using a pre-made store-bought flatbread, coating it with tomato sauce, toppings and cheese, and sticking it in the oven. I also love doing this for breakfast pizza.
Other times, we’ll go a step up and use refrigerated pizza dough, which requires a little more work in rolling it and flattening it out. It makes a difference though because you can make your dough as thin or as thick as you like. And it’s kinda fun – I play the role like I’m in a little Italian bakery, and sometimes I even swirl the pizza above my head. But that never turns out well.
We like to make our pizza flat but save the dough to roll up in the crust, so the crust is a little thicker.
Now that you know my pizza strategy, back to the recipe. After Saturday’s 11 miles, I knew pizza was all I wanted for dinner. So, I made sure to stop at the grocery store to get my beloved kalamata olives and kale so we could go to town and I could actually document this for you.
Make sure to let the dough thaw.
A little secret I learned is to let the dough thaw to room temperature for 20-30 minutes before kneading. This makes it easier to work with. Once it was ready to go, I topped it with a little bit of tomato sauce, sauteed kale, sweet potato, olives and mushrooms, and saved the cheese for last.
Which then turns into…
Now the cheese is what makes this pizza special. I used a combination of nutritional yeast and mozzarella cheese. To keep this vegan, you can just use nutritional yeast, which I’ve bragged about before. My favorite brand is only $7.00 on Amazon, and it lasts a long time, despite me using it as a topping for everything.
- 1 lb pizza dough (I used whole wheat)
- ½ cup tomato sauce
- 1 sweet potato, cooked and dice
- ½ cup mushrooms
- 1 clove garlic
- 1-2 cups kale
- ¼ cup roasted red peppers
- ¼ cup kalamata olives
- ½ tsp italian seasoning
- ¼ tsp basil
- ½ tsp oregano
- ¼ tsp paprika
- ¼ tsp garlic powder
- ⅓ cup nutritional yeast
- ⅓ cup mozzarella cheese
- Preheat oven to 425.
- Using a floured rolling pin, roll the dough from the center to the edges until the circle is about ½ inch thick or to your likeness. Transfer to a greased or oiled pizza or baking sheet.
- Microwave your sweet potato for 7 minutes. While it is microwaving, sautee the mushrooms in olive oil and garlic. Slowly add in kale and peppers and turn heat to low.
- Coat dough with tomato sauce and add toppings, saving the cheese and/or nutritional yeast for last.
- Bake for 20-25 minutes and let cool for 10 minutes before serving.
Save this recipe for your next pizza party, or even better..save it for football season. It’s almost here!
Oh and you guys, I got a cupcake from Cupcrazed this weekend (where Kate works) and it was AMAZING! How I wish I could send you each one. Just imagine I did. After much hesitation, I decided on the oreo peanut butter and loved every bite.
All in all, it was a good weekend with lots of good food. I’m procrastinating on packing so that is my goal for this week!
Have you ever tried nutritional yeast on your pizza?
Thick or thin crust?