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  • Joe Hall

Power Up with this Powerhouse Pizza

We all know that pizza is popular, but did you know that 41% of Americans eat pizza every single week? Or that 1 out of every 8 people will eat pizza on any given day? Or how about this staggering statistic: an average of 350 slices of pizza are sold PER SECOND in the U.S.

Luckily, the amazing Gina Fontana of @healthylittlevittles has a pizza recipe that you can feel good about filling up on. Her Kale & Crispy Chickpea & Caramelized Red Onion Pizza on Sweet Potato Crust is packed with powerful phytonutrients (all those bright colors = lots of vitamins, minerals and antioxidants), not to mention complex carbs, fiber, protein, healthy fats and loads of flavor. It's also completely gluten and dairy free. Trust us, this is one slice of pizza your body will thank you for eating.

Be sure to check out Gina's blog for tons more tasty recipes that focus on whole foods and take less than 30 minutes to prepare. We're so in love with everything she makes that we had a nearly impossible time choosing which one to share with you all.

Ingredients Sweet Potato Crust

  • 4 large sweet potatoes, (peeled + diced)

  • 1/2 cup almond meal/flour

  • 1+3/4 cup gluten free all purpose flour, (I used Bob's Redmill 1:1 baking flour)

  • 1/2 tsp salt

  • 1 tbsp apple cider vinegar

  • 1 tbsp olive oil

  • 1 flax egg, (1 tbsp flaxseed meal + 2.5 tbsp water)

  • 1/4 tsp garlic powder

  • 1/4 cup oats


  • kale pesto, (recipe below)

  • 2-3 stalks kale, (separate from what is used in the the pesto)

  • 1 red onion

  • fresh cilantro

  • 1-2 avocados

  • crispy tandoori masala chickpeas, (recipe below)

  • vegan parmesan cheese, (recipe below)

Kale Pesto

  • 2 cups kale leaves

  • 1 tbsp minced garlic

  • 2 tbsp lemon juice

  • 1/4 cup olive oil

  • 1/3 cup raw walnuts

  • pinch salt + pepper

Crispy Tandoori Masala Chickpeas

  • 1 can chickpeas/garbanzo beans, (drained)

  • 2 tbsp tandoori masala spice, (bought OR recipe for your own below)

  • 1 tbsp olive oil

  • pinch salt + pepper

Vegan Parmesan Cheese

  • 3/4 cup raw cashews

  • 1/4 tsp garlic powder

  • 3/4 tsp salt

  • 3 tbsp nutritional yeast


  1. Preheat your oven to 400 degrees

  2. Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through

  3. While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza)

  4. **NOTE: I recommend doubling or tripling this recipe and storing it in your fridge because you will become addicted 🙂

  5. In the same food processor/blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth

  6. Make your flax egg by placing 1 tbsp flaxseed meal + 2.5 tbsp water in a small bowl and let it sit to thicken up.


    1. Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all ingredients EXCEPT for the 2 flours until smooth

    2. Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough. ** If the dough is sticky, add more flour

    3. Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands

    4. Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes

    5. **NOTE: if you like crispier crust, turn on the broiler for about 5 minutes to crisp it up, but be careful not to burn it!

  8. While your crust is baking, rinse and drain your chickpeas and set them out onto a paper towel, pat dry. Let them air dry for a few minutes. In a medium bowl, add your chickpeas + oil + tandoori masala seasoning, stir to coat the chickpeas thoroughly. **NOTE: if making your own tandoori masala: whisk together 3 tbsp cumin + 2 tbsp garlic powder + 2 tbsp paprika + 3 tsp ginger + 2 tsp coriander + 2 tsp cardamom.

  9. Pour your chickpeas out onto a parchment lined baking sheet and bake for about 15 minutes

  10. Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes

  11. Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese + red onion + chickpeas (as many as you desire) + fresh kale leaves and put the pizza back in the oven for 5-10 minutes

  12. To finish, top with fresh cilantro leaves + sliced avocado

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