Vegetarian Pizza

Looking at recent posts, I’m sure you all must think I’m crazy for KALE!

Yes, I will fully admit that I have a cliche-dietitian, green-vegetable addiction. However, there are other tasty and equally nutritious greens out there. Although kale is very popular and gets the health halo check of approval, spinach and arugula would also be a great option for this pizza.

I was asked this week “Why is pizza considered a ‘junk’ food?”

Pizza is often categorized alongside burgers, fries and hot-dogs on the ‘no-no’ list. Of course, if you’re having a thick white crust, extra cheese and processed meat-type pizza, this would not be a very balanced meal (I sense some of you drooling already!).

The nutritional issue with traditional pizza is the severe lack of vegetables and fibre, while overcompensating in the carb, fat and salt department. Although comforting on the palate, most people will feel lazy and lethargic soon after eating 3-4 slices.

Pizza can still be delicious and nutritious! Opt for a thin whole grain or vegetable crust (cauliflower), lots of colourful veggies, lean protein and go easy on the cheese. This is almost like having kale chips and pizza all in one.

It may not be the most familiar pizza, but I promise you will be pleasantly surprised by the flavour! You know when your dog is begging for pieces, it must be good 😉

Let’s take a look at how this came together:

Print Recipe

Kids

Vegetarian Pizza

Author: Crystal Cooking Method: Oven Cuisine: Canadian Courses: Casual Lunch Or Dinner, Lunch, Post-Workout Recipe Keys: Dairy Egg Free V Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Cooking Temp: 425  F Servings: 8

Dietary:

V Vegetarian

Description

A wholesome vegetarian pizza made with a creamy sweet potato puree base, nestled on a whole wheat pita (or gluten-free crust) and piled high with kale massaged in sun-dried tomato oil, colorful sliced peppers, mushrooms, tomatoes, and a sprinkle of mozzarella—baked until crisp for a satisfying, veggie-packed meal.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 2-3 medium sweet potatoes or yams, peeled and diced
• 1.5 Tbsp olive or avocado oil
• ¹⁄₄ 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 , sliced (red, yellow, green etc.)
• 3 mushrooms, sliced
• 1 small tomato, chopped
• ¹⁄₃ cup part skim mozzarella cheese

Instructions

1. Heat oven to 425 F
2. 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.
3. 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.
4. Spread the yam puree over pita bread or alternative crust*
5. 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.
6. Bake until crust is golden, 10-15 minutes - watch that the kale does not burn!