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

Prep Time 10

Cook Time 34

Total Time 44

Course Appetizer, Main Course

Servings 3 people

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

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

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.

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