Sweet Potato and Kale Pizza with Balsamic Drizzle
This gluten free Sweet Potato and Kale Pizza with Balsamic Drizzle is topped with delicious crispy kale and soft sweet potato, and drizzled with sweet balsamic!
It’s the BEST DAY EVER – NATIONAL KALE DAY!! Can you tell I’m excited?? If you’re a regular reader, you know I love kale. In fact, I eat kale in so many recipes that never make it to the blog – mostly because I’m too hungry to stop and take pictures. Yesterday I had kale chips with a fried egg for breakfast – 3 cups of kale. Then last week I made a salad when a friend joined us for dinner. It starred kale, of course, andI have to make it over and over again.
My kale-ness knows no bounds! I may have it once a week or for five days straight. Mr. Bakes is very much aware of my kale obsession and how excited I am every time I get a fresh bunch from the farmer’s Market. So all my Kale lovers, happy day to you!! I’m now ranting – let’s get to this kale pizza.
I didn’t even know it was Kale Day when I decided to post this, so I will consider this fate. While watching a marathon of chopped last night with my dad & mom (we tried to get up after the first episode, didn’t work) I noticed something. One of the judges said, “If I’m having greens on my pizza, I want them to be crispy.” This is also true for me! I love greens in all their capacities but on my pizza, they’ve got to be crisp.
Kale seemed like the perfect (of course) green because it crisps up so well under heat. That’s when I believe it’s true flavours become to develop, although I love kale raw also. I was thinking of what would be a great base, and sweet potato came to mind. It’s soft enough to become a spreadable base for the pizza, and adds sweetness to contrast with the kale and balsamic. An amazing pizza, after it all!
For all those who have stuck to traditional tomato sauce and mozzarella, trust me, it’s time to break out. Unique pizzas are my favourite because you get to try flavours you already know in an entire new way that won’t be classified as the typical greasy quick dinner meal.
I added mozzarella cheese at the end, but upon tasting, this pizza didn’t even need any cheese. I did love the flavour it brought, but nothing compared to the bite of the balsamic drizzle. Fun fact: I actually had to make it three times. The first time I wasn’t paying attention and it all dried up very thick. The second time I was carrying it to the freezer to cool down, and I spilled hot balsamic drizzle all over my self… oh, and the entire left half of the kitchen (YAY). The third time was the charm.
The balsamic drizzle adds a welcoming flavour contrast to all the flavours currently on the pizza. To me, it cannot be left out. I preferred this pizza made fresh as opposed to reheated, and would eat this over and over. Try this out for National Kale Day; I promise you’ll fall in love.
More Pizza Recipes To Try
Sweet Potato and Kale Pizza
Ingredients
- 1 pre-baked gluten free pizza crust, I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato, peeled and chopped into large chunks
- ½ teaspoon salt, 3 grams
- ½ teaspoon ground black pepper, 1 gram
- ¼ cup non-dairy milk, 60 grams
- 3 cups kale, washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion, sliced thinly
- 1 ½ cups vegan mozzarella cheese, 160 grams
- ½ cup balsamic vinegar, 120 grams
- 2 teaspoons brown sugar, optional, 8 grams
Instructions
- Preheat oven to 375F.
- Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
- Spread onto the pizza and top with the kale, onions and cheese.
- Bake pizza for 10 minutes or until kale begins to crisp.
- While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
- Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
Notes
- Refrigerator: Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer: To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat: Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This pizza looks really good and is a different combination than I’ve ever seen before. Pinning it now. 🙂