2-3 medium sweet potatoes or yams, peeled and diced
1.5 Tbsp olive or avocado oil
¼ tsp crushed red pepper flakes
pinch salt
3 whole wheat pitas or alternative gluten free crust
1 bunch kale, stemmed and torn into bite-size pieces
2 Tbsp sun dried tomatoes packed in olive oil
1-2 peppers (red, yellow, green etc.), sliced
3 mushrooms, sliced
1 small tomato, chopped
⅓ cup part skim mozzarella cheese
Instructions
Heat oven to 425 F
Boil a small pot of water and cook yams in water until fork-tender, 7-10 minutes. Alternatively, cook in the microwave for a 4-5 minutes in a small amount of water.
Place the yam, 1.5 tbsp of oil, pepper flakes and a pinch of salt in a food processor and pulse until the sauce is smooth. Add more water if necessary.
Spread the yam puree over pita bread or alternative crust*
Toss (massage) the kale in the oil-packed sun-dried tomatoes; top pizza with chopped veggies, cheese and kale. The chopped tomatoes fit nicely on top of the fresh kale.
Bake until crust is golden, 10-15 minutes - watch that the kale does not burn!
Recipe by Crystal Higgins at https://crystalhiggins.com/vegetarian-pizza/