Prep Time: 15 minutes   Cook Time: 15 minutes   Total Time: 15 minutes   Yield: 8 slices

ingredients:

For the sweet potato pizza crust:

3/4 cup rolled oats
1 large sweet potato, peeled and diced
1 egg
1/4 teaspoon garlic powder
1/2 teaspoon salt

For the toppings:

1 tablespoon olive oil
1/2 red onion, thinly sliced
1 bell pepper (any color), cored and thinly sliced
1 jalapeño pepper, cored and thinly sliced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
8 ounces jarred salsa
1/2 cup canned black beans, drained and rinsed
1/2 cup Mexican shredded cheese blend
cilantro, avocado, and/or diced fresh tomato for topping

instructions:

Prepare the sweet potato pizza crust:Preheat the oven to 400°F. Set a 14-inch long piece of parchment paper on a flat surface.

In a food processor fitted with an S-blade, blend the oats to a fine crumb. Add the raw diced sweet potato, egg, garlic powder and salt, then continue to blend until the mixture becomes dough-like.

Transfer the mixture to the parchment paper, and then use your hands to form a 10-inch round circle that’s roughly 1/2-inch thick. Carefully transfer the parchment paper to the oven and place it directly on the rack. Allow to cook for 30-35 minutes, until the edges are light golden brown. Cool for at least 10 minutes before topping.

Prepare the toppings:In a large skillet warm the oil over medium heat. Add the onion and a pinch of salt, and then cook for 3 minutes. Next add the bell pepper, jalapeño, cumin, chili powder and smoked paprika. Continue to cook for about 7 minutes, until the peppers are tender. Turn the heat off.

Once the crust has cooled, spread a thin layer of salsa on top. Add the black beans and cooked pepper mixture, and then finish with the cheese. Bake in the oven at 400°F for 10 minutes, until the cheese is melted.

Slice and serve with cilantro, avocado and/or fresh tomato and enjoy!

notes:
Recipe for Sweet Potato Crust barely adapted from Pinch of Yum’s Sweet Potato Pizza Crust.

Recipe Adopted from OhMyVeggies.com

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May 25, 2017