Vegan Mini Sweet Potato Pizzas with Artichokes and Arugula [GF]

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Mini pizzas with sweet potato rounds as the base! A healthier, lower carb option to pizza dough. Vegan and gluten-free!

Who else is obsessed with pizza but always feels guilty after consuming ALL of the carbs?! Don’t get me wrong, I love my carbs, but I also love pizza and I tend to overindulge a bit. Oops!

These mini sweet potato vegan and gluten-free pizzas are perfect for when you want a lower carb/healthier option AND they are super kid friendly!

Top with anything you like! My recipe below is more of a spring pizza, but you can get creative!

The sweetness from the sweet potato shines through very subtlety- I added garlic and Italian seasoning to the rounds for more of an authentic pizza taste but it has the perfect sweetness, in my opinion!

Making these mini sweet potato vegan and gluten-free pizzas is so simple it’s the ideal easy weeknight dinner!

Just slice your sweet potatoes into rounds (about 1/2 inch thick), toss with oil and seasonings and bake! Flip then top with pizza toppings, bake a little more and dinner is served!

My favorite vegan cheese for pizza is Miyokos Mozzarella, but you can use vegan shreds or a homemade vegan cheese!

If you make this recipe, don’t forget to take a photo and tag @wholesome.cumbs on Instagram!

Vegan Mini Sweet Potato Pizzas with Artichokes and Arugula

Mini pizzas with sweet potato rounds as the base! A healthier, lower carb option to pizza dough. Vegan and gluten-free!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 34 minutes mins

Total Time 44 minutes mins

Course Appetizer, Main Course

Servings 3 people

Equipment

• Oven

Ingredients

  

For the sweet potato rounds

• 1-2 medium sweet potatoes washed, dried and cut into rounds (about 1/2 an inch thick)
• 1 & 1/2 tbsp oil olive or avocado
• 1/2 tsp Italian seasoning plus an extra pinch
• 1/4 tsp garlic powder
• a couple pinches of salt

For the toppings

• 1 package vegan cheese of choice, or homemade you will use about 1/2 the package
• big handful or arugula washed and chopped small
• big handful of canned chopped artichokes I had a can of chopped artichokes and used about 1/3 of it
• red pepper flakes and lemon juice for topping

Instructions

 

• Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
• Wash, dry and cut your sweet potatoes into rounds that are about 1/2 inch thick (no larger than 1/2 an inch or you’ll need to cook them longer). You should have about 15 sweet potato rounds.
• In a big bowl, toss sweet potatoes with olive or avocado oil, Italian seasoning, garlic powder and salt.
• Line the rounds on a baking sheet and bake for 15 minutes.
• While your rounds are in the oven, prepare your arugula and artichokes (wash and chop small). I used a can of chopped artichoke hearts for this recipe which was really easy!
• When the rounds have been in the oven for 15 minutes, remove and check on them. They should be easily pierced with a fork but not overly soft.
• Top with pizza toppings, aside from the crushed red pepper and lemon juice, and return to oven for 3-4 more minutes.
• Remove rounds from oven when cheese is nice and warm and melty, about 4 minutes. Top with crushed red pepper and lemon juice and serve.

Notes

• The sweet potato pizza rounds will be soft but not too soft that you can’t hold them in your hands. You can eat them with your hands or with a fork!
• You can most likely omit the oil, although I haven’t tried it.

Keyword Gluten Free, Vegan