Cauliflower Crust & Sweet Potato Pizza
Having really enjoyed the cauliflower crust pizza I recently made, this time I topped it with sweet potato chips, fresh tomatoes and chard. My dinner guests loved it!
1 small head of cauliflower, riced*
1 cup grated cheese (I used 50-50 mozzarella and Parmesan)
Prepared sauce (I use Dave’s Gourmet Red Heirloom Organic Pasta Sauce)
2 tomatoes, sliced
1 shallot, minced and sautéed
Several leaves of chard, wilted
Sweet potato chips
Fresh mozzarella cheese and/or cheese(s) of choice
Preheat the oven to 400 degrees. Prepare the sweet potato chips: wash, peel and thinly slice a sweet potato. Coat with about 2 tablespoons of olive oil, spread out on a cookie sheet, dust with salt and bake at 400 degrees for 20 minutes, turning halfway through.
Increase the oven to 450 degrees Fahrenheit. Brush a small cookie sheet with olive oil. In a medium bowl, combine riced cauliflower, eggs and cheese. Press evenly into the pan. Bake at 450 degrees for 20-25 minutes until just starting to brown on top; remove pan from the oven.
While the crust is baking, slice the tomatoes. Prepare the chard leaves by placing between sheets of damp paper towels and microwave in 30 second increments until just wilted.
To the baked crust, add a thin layer of sauce, then arrange the toppings (sweet potato chips, fresh tomatoes, sautéed shallots and wilted chard) and cover everything with cheese. Place under the broiler at high heat just until cheese is melted.
*Riced cauliflower: in a food processor, process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
**Re-baking the pizza after adding the toppings will cause the crust to get soggy so it’s best to pre-cook the toppings prior to broiling.
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