1 medium sweet potato, roughly chopped
2/3 cup rolled oats
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
Toppings:
1 handful baby spinach
1/2 onion, sliced
1/4 cup cranberry sauce
3/4 cup cooked shredded turkey
Preheat the oven to 400 degrees. Add sweet potato and oats to a food processor and pulse. Next, add in the egg, baking soda and seasonings, then pulse again until a thick and well-combined mixture is formed. Spread sweet potato mixture on a parchment-lined baking sheet forming a circular crust, making it about 1/4 inch thick. Bake the sweet potato crust for about 25-30 minutes, checking on it occasionally. While it is in the oven, caramelize the sliced onions with a drizzle of olive oil in a frying pan over medium-high for about 7-8 minutes, then toss in spinach and heat until wilted. Remove sweet potato crust from the oven, then carefully flip it onto a separate parchment paper to golden the other side. Place back in the oven for another 5-8 minutes, or until both sides are firm and evenly golden. For a saucier cranberry sauce, pulse it in the food processor or mash it up using a fork. Spread it over the crust, then add the turkey, sautéed spinach and caramelized onions on top. Reheat, if toppings aren’t already warm. Slice into slices and enjoy! *Note: For a thicker crust or bigger pizza, make a second batch of the sweet potato crust and bake in the oven a bit longer. Feel free to be generous with the toppings, too!
I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!
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