Purple Sweet Potato Pizza with Beets

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Servings: 4-5


  • 1 large purple sweet potato-baked in oven for 1 hour and then pureed
  • 1/2 of one beet-baked in oven for 1 hour and then pureed-feel free to omit the beets if you don’t like them!  They tend to have an earthy taste.
  • 1/2 cup of pizza sauce-please see my pizza sauce recipe or you may use any you like
  • 1 1/2 cups of almond flour
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp rosemary
  • 1 tsp salt, pepper, garlic powder, onion powder, and paprika
  • 2 eggs-you may omit and just add more chia seeds with water
  • 1/2 cup of onions-chopped
  • 1/2 cup of mozzarella cheese
  • 1 avocado-sliced
  • 1/4 cup of green pumpkin seeds
  • 1/2 cup of kale and spinach mixed

Directions: Preheat oven to 375 degrees

In a mixer on low speed at the pureed sweet potato, and beets.  Slowly add in almond flour 1/2 cup at a time.  Next add the oil, baking soda, powder, eggs, chia seeds, rosemary, salt, pepper, garlic powder, and paprika.  Mix for about 5 minutes on low-medium speed.  Spread out the crust mixture on a greased pan.  It is important to make sure it is greased so that it doesn’t stick while baking.  Bake the crust for 15 minutes.  After the crust has had time to bake add the pizza sauce, onions, pumpkin seeds, and cheese,  Bake for 15-20 minutes.  Once the pizza has been cooked, add the spinach and kale on top of the hot pizza and let sit for 1o minutes.  Finally add the avocados.  Enjoy!

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