Sweet Potato Pizza

This recipe was accidental because I needed to use up some mushrooms I sautéed for a cooking class, and I figured a pizza couldn’t hurt!  The crust was adapted from a recipe by Megan Elizabeth that I saw a while back, and the toppings are what I had in the fridge at the time.  Let me know what you think!



  • 2 whole grain tortillas (I prefer Ezekiel sprouted grain tortillas #holybread)
  • 1-2 medium sweet potatoes, baked of steamed


  • ½ cup tomato sauce or any other sauce you prefer
  • Red onion, sliced
  • Red bell pepper, sliced
  • Cherry tomatoes, sliced
  • Mushrooms (optional)
    • 1-2 Tbsp. balsamic vinegar
    • ¼ cup shallots, chopped finely
  • Basil and chives, chopped for garnish


  1. Preheat the oven to 400°F
  2. Mash the sweet potato with a fork (if baked, remove skin first)
  3. Spread sweet potato over one tortilla
  4. Place the second tortilla over the sweet potato
  5. Spread the sauce over the top of the pizza
  6. For the mushrooms, heat a skillet on the stove to medium-high heat
  7. Place in shallots
  8. Cook shallots until slightly brown
  9. Add in mushrooms and let their liquid release from them
  10. Deglaze pan with balsamic vinegar
  11. Take off heat and add on top of pizza
  12. Add other toppings
  13. Bake on parchment paper for 10-15 minutes until crust is crispy and toppings are dehydrated
  14. Take pizza out of oven and slice into pieces
  15. Garnish with basil and chives
  16. Enjoy!

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