Homemade Sweet Potato Pizza

A few months ago, I made cooked up this pizza with a bunch of random ingredients that were in the fridge. I figured throwing a bunch of my favorite foods on some dough couldn’t go that bad, could it?

Well, Patrick says it’s his favorite pizza recipe (which means a lot coming from someone who grew up in Buffalo, NY), and you guys have been asking me for the recipe ever since! So here it is.

Your favorite pizza crust (I used Betty Crocker Gluten Free)
1 lb uncooked Brussel sprouts
1 large sweet potato
1 cup crumbled blue cheese (or feta)
1/4 cup dried cranberries
1 Tbsp olive or avocado oil
1/2 Tbsp balsamic vinegar
1 cup (or as much as you want) mozzarella cheese

1. Prepare your pizza crust. Personally, I used Betty Crocker Gluten Free crust because gluten and yeast really mess with my belly and this particular brand only has 1 gram of sugar. Be sure to read your ingredients labels. Often, gluten-free products are packed with added sugar to make them taste sweeter. 

4. Prepare your Brussel sprouts. Preheat oven to 350 degrees. Using a food processor, or carefully using a knife, chop the Brussel sprouts into strips. In a bowl, mix the chopped sprouts, olive oil, + balsamic vinegar. I also throw a little bit of pepper on mine because I use pepper on pretty much everything!

Line a cookie sheet/baking pan with parchment paper + spread out the sprouts. Bake for about 15 minutes, or until slightly crispy and brown.


3. Mash your sweet potato however you prefer. OR peel the potato and microwave it in a microwave safe bowl for 5 minutes. When the potato is cooked, you should be able to mash it with a fork. Add a little bit of milk (I used almond milk) to make it slightly creamy. Then, spread the mashed potato on the crust as the “sauce” of the pizza.

3. Top the sweet potatoes with mozzarella cheese. I use about 1 cup. You do not want too much because we still have a ton of other toppings to load! But you do want to make sure there is enough cheese for the cheese to melt and keep the toppings from sliding off.

4. Add the Brussel sprouts on top of the cheese, followed by the blue cheese (or feta), and finally sprinkle on the dried cranberries.

5. Finally, bake for about 15 minutes, until the cheese is melted. Being from Buffalo, I also dip mine in blue cheese dressing!

Wegman’s yogurt blue cheese dressing is the BEST



If you give it a try, be sure to share your results with me. Nosh on, hangry pizza lovers!

XO – J



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