Purple Sweet Potato Pizza

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Purple Sweet Potato Pizza


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Ingredients

  • 1 cup flour
  • 1 cup finely mashed sweet potato
  • 1/4 tsp adobo seasoning
  • 1/2 tsp oregano
  • a pinch of salt
  • marinara sauce
  • roasted broccoli
  • roasted cauliflower
  • red onion, thinly sliced
  • handful of roasted corn
  • handful of arugula
  • 1/3 cup crumbled crispy seasoned tempeh (recipe below)
  • 2 tbsp of vegan cheese

Seasoned tempeh:

  • 1 block of tempeh
  • 1/4 cup of veggie broth
  • 1/4 tsp fennel seeds
  • 1/2 tsp smoked paprika
  • 1/2 tsp adobo
  • 2 tsp soy sauce
  • 2 tsp maple syrup

Instructions

  1. To make this pie, mix equal parts mashed steamed purple sweet potato (works with other sweet potatoes as well) and whole wheat pastry flour (you can use oat flour to make this gluten free). I measured 1 cup flour and 1 cup finely mashed sweet potato.
  2. Then add some flavor, add 1/4 tsp adobo seasoning, 1/2 tsp oregano, and a pinch of salt. . Using hands, kneed mixture into a dough ball (I didn’t have to use water for the dough as it was perfectly unsticky, but adjust dough with additional water and flour as needed until your dough turns out).
  3. Take dough and split in half. On floured parchment paper, roll out with a rolling pin to your desired crust thickness. Once flattened, adjust the edges to make it as round as possible. . Place crust into oven preheated at 400F and allow to cook for 13-15 minutes.
  4. Remove crust from oven and allow to slightly cool, then add on desired toppings. I went with marinara sauce as the base and topped with roasted broccoli and cauliflower, thinly sliced red onion, handful of roasted corn, handful of arugula, 1/3 cup crumbled crispy seasoned tempeh (recipe below).
  5. Over top of this I sprinkled about 2 tbsp of vegan cheese. Placed this whole pie back in the oven and bake for another 5-8 minutes to help cook the veggies and melt the cheese.
  6. For seasoned tempeh, crumble 1 block of tempeh into a pan and add 1/4 cup of veggie broth, 1/4 tsp fennel seeds, 1/2 tsp smoked paprika, 1/2 tsp adobo, 2 tsp soy sauce and 2 tsp maple syrup. Cook until liquid cooks off and tempeh starts to slightly dry and brown.

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