These unique paleo superfood pizzas are actually quite easy to make. The recipe includes a simple sweet potato crust, which is not only gluten-free and grain-free, but also dairy-free! So many trendy vegetable crusts are made with milk ingredients. But this unique meal is completely cheese-free – you don’t even need any alternatives!
Paleo Superfood Pizzas with Dairy-Free & Gluten-Free Sweet Potato Crust
Just as Joe Gardner fed his soul with his passions of jazz and pizza, Dole Food Company is asking the public to consider the unique relationship that food and music plays in life as part of its ongoing healthy-living initiative inspired by Disney and Pixar’s Soul. They’re doing so with a series of special recipes, including these Paleo Superfood Pizzas with easy, from-scratch dairy-free, gluten-free, and grain-free sweet potato crust.
The flavors of this pizza have African roots, pulling inspiration from Tunisia and Serengeti. Rather than pizza sauce, it’s topped with mild harissa sauce. Harissa is a traditional African condiment that is gaining popularity in other countries, and goes beautifully with sweet potato. You can often find it in the international food aisle.
If you have trouble locating harissa sauce, feel free to mix up the sauce and toppings. The sweet potato crust will suit a variety of flavors. You could use traditional pizza sauce, a homemade dairy-free white sauce or pesto sauce, or spice ordinary tomato sauce up with a little chipotle in adobo sauce.
Special Diet Notes: Paleo Superfood Pizzas with Sweet Potato Crust
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, vegetarian, and paleo-friendly.
- 2 medium sweet potatoes
- 1 cup almond flour
- ¼ cup arrowroot
- 1 large egg
- ¼ teaspoon salt
- ½ cup mild harissa sauce
- 4 ounces mushrooms, thinly sliced
- 1 bunch asparagus, thinly sliced on a bias
- ½ cup canned chickpeas, rinsed
- 2 tablespoons chopped walnuts
- Adjust 2 oven racks to the upper and lower positions, and preheat your oven to 450°F.
- Line 2 baking sheets with parchment paper.
- Wrap the sweet potatoes in aluminum foil and bake for 1 hour or until very tender.
- Let the potatoes cool until you can handle them. Remove the peel and mash the sweet potatoes in a large mixing bowl. Beat the potatoes with a hand mixer on medium-high for 1 minute or until smooth.
- Add the almond flour, arrowroot starch, egg, and salt to the sweet potatoes, and beat for 1 minute or until smooth. You should have about 4 cups of “dough.”
- Drop 2 (1-cup) scoops of the sweet potato dough, 6-inches apart, onto each prepared pan. Pat each of the four scoops into a ¼-inch-thick circle. You should have four small pizza crusts.
- Bake the sweet potato crusts for 10 minutes. Rotate the pans from top to bottom and front to back on the racks. Bake for 10 minutes more, or until the crusts are set.
- Spread the harissa sauce evenly on the crusts. Top with the mushrooms, asparagus, chickpeas and walnuts.
- Bake the pizzas for 15 minutes, or until bottoms are golden brown and vegetables are tender.