Sweet-Potato-Crusted Turkey & Veggie Pizza

Courtesy of epicurious

Servings: 6
Prep Time: 15 Min.
Cook Time: 35 Min.

For the Crust:
* 1 1/2 c. cooked or microwaved sweet potato (1 large sweet potato)
* 1 1/2 c. almond flour or all-purpose flour
* 3/4 c. egg substitute
* 1/2 c. low-fat shredded mozzarella cheese
* 1 tsp. gluten-free baking powder
* 2 tsp. garlic powder
* 1 tsp. oregano
* 1/4 tsp. chipotle chili powder
* 1/2 tsp. sweet paprika
* 1/4 tsp. cinnamon

For the Toppings:
* 1 Tbsp. canola oil
* 2 oz. ground turkey
* 1/2 red onion, peeled and sliced
* 1/2 small eggplant, peeled and chopped
* 1/2 zucchini, chopped
* 3 portobello mushrooms, sliced
* 1/2 yellow bell pepper, sliced
* 1/2 orange bell pepper, sliced
* 3/4 c. tomato sauce
* 1/2 c. low-fat mozzarella cheese

1. Preheat oven to 375°F. In a large bowl, combine all of the crust ingredients and mix thoroughly. Spray a 9-inch round springform pan or pizza pan with cooking spray. Spread the dough into a circle, to cover the pan. Bake the dough for 25 minutes or until the center is firm and the edges are browned. Remove from the oven and let cool.
2. Meanwhile, in a large sauté pan, warm the oil over moderate heat. Add the turkey and onion, and cook about 5 minutes, or until turkey is cooked through and onions are tender. Add the eggplant, zucchini, mushrooms, and bell peppers and cook for about 5 minutes, until they are soft. Remove from heat.
3. To assemble: Spread the sauce on the pre-baked crust, top with the turkey-vegetable mix and cheese. Bake for about 10 minutes, or until cheese is melted.

From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Jacob Cook, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com

Calories: 429;   Total Fat: 25g;   Total Carbs: 33g;   Protein: 19g;