Sweet Potato Chickpea Pizza ( Gluten Free, Plant Based)


This intermittent fasting and drastically cutting calories takes time to adjust to. Fasting isn’t so bad, but dropping my caloric intake is an adjustment for me. In the past when I needed to lose weight I’d just work out extra, but now I easily gain weight even with eating healthy and working out.

Sweet potatoes have turned into my new addiction. I used to eat a higher amount of yellow potatoes, but with weaning off psych meds I can’t have constant blood sugar spikes . So I will probably be posting numerous sweet potato recipes. Thinking of making a sweet potato banana nice cream.

I didn’t check my kitchen to make sure I had all my pizza crust ingredients and started preparing it to realize I had no yeast. So I tweaked my usual recipe to keep it yeast free and oil free. This way came out a bit crisper so it all worked out.

I made a stretchy cashew cheese and a spicy tomato carrot sauce. Then I topped it with sweet potatoes and chickpeas and threw on some curry and ginger seasoning. This meal is my lunch and dinner.

Ingredients for crust:
2 1/2 cups oat flour
1 cup water
1/4 teaspoon sea salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon Italian seasoning
1 teaspoon baking powder
Black pepper

Combine ingredients in a mixing bowl then press onto a pizza baking sheet. I added extra Italian seasoning then baked it for 10 minutes at 350°.

While the pizza crust is baking prepare the sauce, cheese, and toppings.

Recipe for sauce:
1 large tomato
1 carrot
4 Sundried tomatoes
1 date
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Sriracha  ( optional)
Red pepper flakes

Combine all ingredients in blender.

Now clean the blender and prepare cheese.

Ingredients for cheese.
1/2 cup cashews soaked and drained
1 cup almond milk
1/3 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
Black pepper and sea salt to taste
6 tablespoons tapioca flour ( this flour is needed to make it stretchy cheese)

Add all ingredients to high speed blender except the tapioca flour. Then add cheese sauce to a pot and cook on low heat and add in the tapioca flour and stir until it’s a stretchy cheese consistency. Once fully cooked form into balls and place in ice water for 5 minutes.

Crust is ready to add toppings so add the sauce then the cheese then peel and thinly slice the sweet potato  and add to pizza along with chickpeas. Bake for 30 to 35 minutes at 350° until the sweet potatoes are fully cooked. Optional is to season it with dried ginger and curry powder.


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