Sweet Potato and Kale Pizza is a creative, flavorful twist on classic pizza, featuring a creamy mashed sweet potato base, tender kale, and melty vegan mozzarella cheese—all finished with a rich balsamic drizzle. It’s a delicious plant-based option that’s perfect for a cozy solo dinner or as a shareable appetizer. Whether you’re gluten-free, vegan, or just looking for something new, this pizza delivers both nutrition and flavor.
Why You’ll Love This Recipe
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Wholesome and satisfying with nutrient-dense sweet potato and kale
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Plant-based and gluten-free friendly
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Unique flavor profile with creamy, tangy, and savory elements
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Quick and easy—ready in just 40 minutes
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Customizable with your choice of crust, cheese, or toppings
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Homemade balsamic drizzle adds a gourmet touch
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Perfect for single servings or scaling up for more
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pre-baked gluten-free pizza crust (or regular crust)
1 large sweet potato, peeled and chopped
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup non-dairy milk
3 cups kale, washed and de-stemmed
½ medium onion, thinly sliced
1 ½ cups vegan mozzarella cheese
½ cup balsamic vinegar
2 teaspoons brown sugar (optional)
Directions
1. Preheat Oven:
Preheat your oven to 375°F. If using fresh dough, pre-bake your crust according to its instructions.
2. Cook the Sweet Potato:
Bring a pot of water to a boil and add chopped sweet potato. Boil for 12–15 minutes until fork-tender. Drain and mash with non-dairy milk, salt, and pepper until smooth and spreadable.
3. Assemble the Pizza:
Spread the mashed sweet potato evenly over the pizza crust. Top with kale, sliced onions, and vegan mozzarella.
4. Bake:
Bake for 10 minutes, or until the kale starts to crisp and the cheese is melted.
5. Make the Balsamic Drizzle:
While the pizza bakes, heat balsamic vinegar and brown sugar (if using) in a small pot over high heat. Once bubbling, reduce heat and simmer for 2 minutes, stirring continuously until it thickens slightly. Remove from heat and let cool briefly.
6. Finish and Serve:
Remove the pizza from the oven, drizzle with the balsamic reduction, and enjoy immediately.
Servings and timing
Servings: 1
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
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Use a different cheese: Swap vegan mozzarella for dairy cheese or another plant-based variety like feta or gouda.
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Add protein: Add cooked chickpeas, tempeh, or grilled tofu for a more filling meal.
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Make it spicy: Add red pepper flakes or a drizzle of chili oil before serving.
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Switch up the base: Use pumpkin or butternut squash in place of sweet potato.
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Try a flatbread: Make it on naan or pita bread for a quick variation.
Storage/Reheating
Storage: Let leftover pizza cool completely, then store in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 350°F for 8–10 minutes or in a toaster oven until warmed through and the crust is crisp again. Avoid microwaving to maintain texture.
FAQs
Can I make this pizza with regular cheese?
Yes, you can use any cheese you prefer, including mozzarella, goat cheese, or a cheese blend.
Is this recipe fully vegan?
Yes, it uses vegan cheese and non-dairy milk, making it suitable for a vegan diet.
Can I use fresh pizza dough?
Absolutely. Just make sure to pre-bake the crust according to your dough’s instructions before adding toppings.
What kind of kale works best?
Lacinato (dino) kale or curly kale both work well. Make sure to remove the stems and massage the leaves slightly for tenderness.
Can I make the balsamic drizzle ahead of time?
Yes, store it in a sealed container in the fridge for up to a week. Reheat gently before using.
What non-dairy milk is best?
Unsweetened almond, oat, or soy milk all work well for mashing the sweet potatoes.
Can I skip the balsamic drizzle?
Yes, but it adds a lovely tangy-sweet finish that complements the savory toppings.
How can I make this pizza crispier?
Preheat a pizza stone in the oven or bake the pizza directly on the oven rack for a crispier crust.
Can I double this recipe?
Yes, just increase the ingredients and use a larger pizza crust or multiple small ones.
Is this recipe gluten-free?
It can be! Just make sure to use a certified gluten-free pizza crust.
Conclusion
Sweet Potato and Kale Pizza is a flavorful and inventive plant-based meal that’s as nourishing as it is satisfying. With a silky sweet potato spread, crispy kale, melty vegan cheese, and a tangy balsamic drizzle, this pizza is proof that healthy eating doesn’t mean sacrificing taste. It’s quick to prepare, endlessly adaptable, and perfect for when you want something comforting and wholesome.
Sweet Potato and Kale Pizza
- Prep Time: 40 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Dulce de Leche Pumpkin Bars combine the creamy richness of cheesecake with the warm spice of pumpkin pie, layered over a graham cracker crust. It’s an easy, no-fuss dessert that delivers all the flavor of pumpkin pie in bar form.
Ingredients
- For the crust:
- 1 ½ cups (150 g) graham cracker crumbs
- 2 tablespoons light brown sugar
- ¼ cup (56 g) unsalted butter, melted
- For the dulce de leche layer:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (70 g) dulce de leche (store-bought or homemade)
- 1 large egg, room temperature
- For the pumpkin layer:
- 15 ounces (425 g) canned pumpkin puree
- ⅓ cup (70 g) light brown sugar, packed
- 1 ¼ teaspoons pumpkin pie spice
- ½ cup (120 ml) evaporated milk
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- Optional toppings:
- Whipped cream
- Dulce de leche for drizzling
Instructions
- Preheat oven to 350ºF (175ºC). Line a 9×9 inch square pan with parchment paper, leaving a 1-inch overhang. Lightly spray with cooking spray.
- In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until well combined. Press mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Cool in the refrigerator while preparing the dulce de leche layer.
- In a small bowl, beat cream cheese and dulce de leche until smooth and creamy (about 30 seconds). Add the egg and beat until smooth.
- Spread the dulce de leche mixture evenly over the cooled crust. Cover and refrigerate for 30 minutes.
- In a measuring cup or mixing bowl, whisk together pumpkin puree, brown sugar, and pumpkin pie spice. Add evaporated milk and vanilla, then whisk in eggs until fully combined.
- Carefully pour the pumpkin filling over the chilled cream cheese layer and smooth the top with a spatula.
- Bake for 45–55 minutes, or until the center is set and no longer wobbly.
- Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight.
- Use parchment overhang to lift bars from the pan. Cut into squares and top with whipped cream and a drizzle of dulce de leche if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Store-bought or homemade dulce de leche both work well for this recipe.
- Bars can be made ahead and refrigerated for up to 5 days.
- To freeze, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 166 kcal
- Sugar: 10 g
- Sodium: 121 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg
