Sweet-Potato-Crusted Turkey & Veggie Pizza
Courtesy of epicurious 6 Servings • 15 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 429; Total Fat: 25g; Total Carbs: 33g; Protein: 19g;