Healthy Quarantine Recipes | Sweet Potato Pizza Rounds

Vegan | Gluten-Free | Grain-Free | Dairy-Free | Sugar-Free

Healthy Quarantine Recipes | Sweet Potato Pizza Rounds

Ah...pizza. What can you say? Who doesn't love pizza!? We all know it's possibly one of the most caloric foods out there but it's just so good and filling. I won't give it up ever and I don't think you should have to (unless of course for medical reasons.) However, I'm also not going to have a pizza every few days (like I'd like to.)

I've searched and searched for recipes that make pizza healthy. I've looked for ways that I can regularly enjoy that amazing savoury taste without the heaviness that comes with it. I've tried cauliflower crust. I've tried vegan cheese. Even if I find a good recipe (and there are some incredible ones out there) it will always take LOADS of time to prepare.

Finally, I've got the answer for you! Thirty minutes to make - including prep AND cooking time. For those times when you want to satisfy that pizza craving but you don't think you're all that bothered about getting the real thing - this is your answer.

Makes 16 mini pizzas depending on size of sweet potato

Ingredients

3 medium to large sweet potatoes
Olive oil (to cook and to coat potatoes)
1 can organic pasta sauce of your choice - you'll use about 1/2
2 cups (150g) oyster mushrooms chopped finely
14 - 16 cherry tomatoes halved
Fresh basil, chopped loosely
Italian herbs to taste (think oregano, garlic powder and red pepper)

Steps

If you do this exactly as outlined, it should take you approximately 30 minutes. Start by pre-heating oven to 375F or 190C with fan. While oven is heating up, cut off ends of your sweet potatoes and set aside. You can use these for another recipe. With the rest of the potatoes, chop into 1 inch (2.5cm) thick slices/rounds. Then toss the rounds with two big spoonfuls of olive oil and your Italian herbs. Place these rounds on a baking tray lined with foil or baking/parchment paper.

Once oven is ready, place tray into oven and set timer for 15 minutes. After 15 minutes, turn these babies over and cook the other side for an additional 10 minutes.

While the rounds are cooking again, prepare your toppings. Any veggies you want to use should be cooked in a skillet over medium-high heat with a dollop of oil until golden brown. If you cook them in the oven they may burn or not get soft enough. It should take about 5 to 6 minutes to do this if you're working with mushrooms and cherry tomatoes. Take off heat when done and set aside.

When timer goes off, spoon your pasta sauce onto the rounds along with your veggies. Then cook rounds for an additional 3 to 5 minutes. (If you choose to add cheese, you'll probably need 5 minutes.)

Finally, remove rounds from the oven and top with fresh basil and more Italian herbs. Enjoy as a snack, meal or two meals (lunch and dinner.)