Healthy, delicious homemade pizza. Zero to dinnertime in less than 45 minutes. Seriously.
This Sweet Potato Black Bean Pizza is the kind of quick-and-easy meal that does not taste like it would be quick or easy. It has become one of my favorite I-don’t-feel-like-making-dinner dinners.
One of the key elements that makes this recipe so quick is the crust. It doesn’t use yeast. Instead, baking powder is utilized as the leavening agent. The result is a thin crust that is crispy on the outside and slightly chewy near the middle. It holds together quite nicely, and the flavor is wonderful!
In place of a traditional pizza sauce, I’ve used mashed sweet potato as the base. As I mentioned in one of my last posts, I often have pre-baked sweet potatoes on hand. So, I just have to pull the skin off, whip it up and, voila!, I have the base.
The black beans are delicious on here. However, if beans on pizza aren’t your thing, you’re welcome to use whatever toppings you prefer on top. My only recommendation is that you don’t go overboard. Too many toppings will weigh it down too much and leave you with a less desirable crust underneath.
Hope you all are having a great weekend thus far! Oli and I are heading out for a long ski tomorrow. Well, as long as I can make it pulling him at least 🙂 I hope to get in at least an hour, but hopefully closer to two. He often falls asleep when he’s in his Chariot, so I might as well make the most of it, right? It’s supposed to be warm and partly sunny, so I’m looking forward to taking that all in! I’ll let you know how it goes in my next body blog update coming up soon. I hope you all have a wonderful Sunday as well!
Sweet Potato Black Bean Pizza
Healthy and delicious pizza, ready in less than 45 minutes.
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup Greek yogurt
- 7 oz mashed sweet potato (baked ahead of time)
- 1/2 cup black beans
- 1 cup spinach
- 1 cup mozzarella cheese
- 2 tsp avocado oil
- 4 crimini mushrooms, sliced
- 2 cloves garlic, minced
- pinch sea salt
Pour avocado oil into a sauté pan and place over medium heat.
Add mushrooms and garlic and sauté until mushrooms soften. Sprinkle sea salt over them and mix. Set aside.
Preheat oven to 450F.
In a bowl, add all dry ingredients for crust together and mix.
Add in yogurt until well combined. Then, turn onto a silicone mat (or another lightly floured surface) and knead into a ball.
Roll out into desired shape. The dough should be about a half and inch thick.
Sprinkle a medium-grain cornmeal or polenta onto a non-stick baking sheet and place dough on top.
Add pizza toppings in the order listed on the ingredients list, finishing with the mushroom-garlic mixture.
Put pizza in oven for 10 minutes. The cheese should be a golden brown when done.