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Vegan Chickpea Sweet Potato Pizza
Recipe

8 INGREDIENTS • 9 STEPS • 50MINS

Vegan Chickpea Sweet Potato Pizza

4.2
4 ratings
This pizza has amazing flavor combinations- all coming straight from plants! A vegan favorite, perfect for dinner or an appetizer.
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Vegan Chickpea Sweet Potato Pizza
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
This pizza has amazing flavor combinations- all coming straight from plants! A vegan favorite, perfect for dinner or an appetizer.
50MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
4
US / Metric
Vegan Puff Pastry
1 sheet
Vegan Puff Pastry
Sweet Potato
1
Chickpeas
1 can
Chickpeas, drained, rinsed
Red Onion
1/2 cup
Red Onion, chopped
Sun-Dried Tomatoes in Olive Oil
1/2 cup
Sun-Dried Tomatoes in Olive Oil
Salt
1/4 tsp
Arugula
2 cups
Nutrition Per Serving
VIEW ALL
Calories
520
Fat
30.0 g
Protein
11.8 g
Carbs
52.5 g
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Vegan Chickpea Sweet Potato Pizza
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author_avatar
Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
Cooking InstructionsHide images
step 1
Thaw Vegan Puff Pastry (1 sheet) for 20 minutes or so, until soft.
step 2
Meanwhile, chop Sweet Potato (1), leaving the skin on for extra fiber and potassium. Microwave in a covered casserole dish with 1-2 inches of water for 5-6 minutes until soft.
step 3
Preheat oven to 400 degrees F (200 degrees C).
step 4
Puree sweet potato in a food processor or high powered blender once cooked. If you don't have an appliance to do this, just mash it up as best you can. Set aside.
step 5
In a separate bowl, combine Chickpeas (1 can), the oil from the sundried tomatoes, Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 6
Put parchment paper on top of pizza pan. Directly on parchment paper, roll out the puff pastry as much as possible. Make into about a 12-inch square. With a pizza wheel, cut the dough to make 6 equal pieces, which allows for more even baking with the thick sweet potato layer.
step 6 Put parchment paper on top of pizza pan. Directly on parchment paper, roll out the puff pastry as much as possible. Make into about a 12-inch square. With a pizza wheel, cut the dough to make 6 equal pieces, which allows for more even baking with the thick sweet potato layer.
step 7
Spread sweet potato mixture to all edges and evenly spread the chickpeas. Add the Red Onion (1/2 cup) now if you prefer it cooked, but I recommend adding it after baking for more flavor. Do not add the sun-dried tomatoes before baking or they will burn!
step 7 Spread sweet potato mixture to all edges and evenly spread the chickpeas. Add the Red Onion (1/2 cup) now if you prefer it cooked, but I recommend adding it after baking for more flavor. Do not add the sun-dried tomatoes before baking or they will burn!
step 8
Bake in preheated oven for 40 minutes, or until the bottom of the crusts are golden.
step 9
Top with onion if not already done, Sun-Dried Tomatoes in Olive Oil (1/2 cup), and Arugula (2 cups). Cut into smaller pieces if desired and serve!
step 9 Top with onion if not already done, Sun-Dried Tomatoes in Olive Oil (1/2 cup), and Arugula (2 cups). Cut into smaller pieces if desired and serve!
Tags
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Appetizers
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pizza
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