RECIPE
8 INGREDIENTS9 STEPS50MIN

Vegan Chickpea Sweet Potato Pizza

4.0
3 Ratings
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wholly deliciousness!
so vegan good
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This pizza has amazing flavor combinations- all coming straight from plants! A vegan favorite, perfect for dinner or an appetizer.

50MIN

Total Cooking Time

8

Ingredients
wholly deliciousness!
so vegan good
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Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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1 sheet
Vegan Puff Pastry
1 can
Chickpeas , drained, rinsed
1/2 cup
Red Onions , chopped
1/2 cup
Sun-Dried Tomatoes in Olive Oil
1/4 tsp
2 cups
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Directions

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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 (205 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 7
Spread sweet potato mixture to all edges and evenly spread the chickpeas. Add the Red Onions (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!

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