I have always been a pizza addict. Dad is from New York, so I have always been a bit of a snob. And with all the different artisan style pizza places popping up around my town, the competition can be dismal.
We all know the best kind is hot, greasy and loaded with gluten, and eating too much can make you feel pretty gross. I’ll order GF every once in awhile just to avoid a gluten coma, but not at the expense of giving up my fave food (sorry I’m not sorry). So where is the solution to this earth shaking dilemma? How can you achieve pizza perfection without sacrificing all your hard work at the gym? Meet my new little sweet potato pizzette lovers.
This recipe was the first from the Inspiralized Cookbook that I took a stab at, and was a slam dunk. This recipe happens to be gluten-free and vegetarian but you can achieve a dairy-free version too, if you’re about that life (for more on cheese alternatives, just kill yourself now). You can also swap out the toppings for whatever you like, but I followed the recipe to a T and it was the tits.
Makes 6 mini pizzas
30 min to prep
30 min to cook
30 second to consume
tools needed:
large non stick skillet
mixing bowl
6 mini ramekins
ingredients:
cooking spray
2 medium sweet potatoes – peeled & spiralized with blade c
1 1/2 tsp garlic powder
salt & pepper
2 large eggs – lightly beaten
3 1/2 tbsp olive oil
1/2 red onion – thinly sliced
1 large garlic clove – minced
pinch of red pepper flakes (or five)
6 tbsp marinara sauce
1 8oz ball of mozzarella – thinly sliced
3/4 cup of green olives (my favorite castelventrano variety are sold at whole foods and most other organic groceries)
2 tbsp grated parm
2 cups rocket arugula
directions:
preheat oven to 450. apply cooking spray to a large non-stick skillet & heat over medium. once a flick of water sizzles, add the sweet potato noodles. season with garlic powder, salt and pepper. cover and let cook for 5-7 minutes, or until noodles start to lightly brown.
transfer noodles to a medium bowl and let cool for 1-2 minutes. add lightly beaten eggs and stir well. fill 6 custard bowls or mini rammekins halfway with the noodles. press down with a fork to flatten before covering with aluminum foil and a can of vegetables to firmly pack noodles down. refrigerate for 15+ minutes so noodles can set.
heat 1/2 tbsp of olive oil in your skillet over medium-high heat. add onions, garlic and red pepper flakes to skillet. cook for 3-4 minutes or until onion is wilted.
heat 1 tbsp olive oil in a large non-stick skillet over medium heat. add two of your “crusts” by flipping two of your ramekins over into the skillet, patting the bottoms until they fall out. cook for 3 minutes on each side, being careful when flipping and pushing in any stragglers with your spatula. press the buns with spatula while cooking to ensure an even cook. once crust is browned, remove and drain on paper towels. repeat with an additional tbsp of oil for each set of crusts.
line a baking sheet with foil and coat the foil with cooking spray. arrange crusts in a single layer and top each one with a 1 tbsp marinara sauce and some sliced mozz. season with salt & pepper and bake for 5 minutes or until cheese is melted.
remove pizzas from oven and top with olives, onions and parm. top with fresh rocket arugula, salt & pepper and serve those bitches up.
Health Habit & Home 