Veggie Pizza with Sweet Potato

This Brussels Sprouts, Sweet Potato, and Balsamic Pizza recipe is from Forks Over Knives.

Using mashed sweet potato as the sauce for the pizza makes this recipe a good option if you’re looking for a tomato-free pizza.

And it’s just nice to change things up a bit every now and then.

Of course you can always opt to stick with a basic tomato sauce, or even a bean-based sauce, but you’d be missing out on the unique taste and texture that the mashed sweet potato provides.

Plus it’s extra filling too!


  • Brussels sprouts
  • red onion
  • plant-based milk (plain, unsweetened)
  • coarse cornmeal
  • sweet potato
  • pizza crust (homemade or store bought)
  • balsamic vinegar
  • herbs & spices: rosemary, sea salt (optional), black pepper

Note: A coarse ground cornmeal works best not only for this recipe but also to make a gluten-free cornmeal pizza crust.

In fact, there are a number of good oil-free and gluten-free pizza crust recipes that you can follow.

While a store bought crust is great for convenience, if you have a few extra minutes, nothing beats fresh and homemade.

And if you make extra, you could always freeze it for next time.

Either way, this recipe is indeed a delicious way to enjoy Brussels sprouts.

However, if they’re not your thing (yet), you could switch them out for broccoli or cauliflower, or another vegetable that suits your fancy.

Find the full recipe for this veggie pizza on Forks Over Knives.

You can find more recipes like this in the Forks Over Knives cookbooks, including the most recent addition to the collection Forks Over Knives: Flavor! Be sure to check it out!

Related: 7 Gluten-Free, Oil-Free, Vegan Pizza Recipes

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