A few weeks ago I tried out Pinch of Yum’s sweet potato pizza crust and I was totally hooked! At first I was a bit skeptical about whether it would really work since it is truly only 3 ingredients: sweet potato, oats, and egg. I added an extra egg each time I’ve made it to ensure that it would hold together after baking. (I think our farmers market eggs are a little smaller than normal? The dough just seemed a little too crumbly and 2 eggs seemed to do the trick.) Ever since trying it out, I’ve been dreaming up different topping options that would go well with the crust. After our trip to the farmers market this weekend, I came up with this zucchini, tomato, and corn pizza option that was so tasty I just had to share!
Since the sweet potato crust can get soggy when topped with a traditional tomato sauce, I went with a basil and garlic scape pesto instead. What in the world is a garlic scape? We found them at the market this week and decided to try them out! They are thin, curly stalks that look a little like green onions. I liked using them in this pesto because the garlic flavor is much more subtle in the green stalks than in a garlic bulb. If you can’t find garlic scapes, just use a jarred or homemade basil pesto instead.
In other pizza-related news, I did an Instagram story take-over for the FeedFeed last week and showed how to make my spinach, coconut bacon, and egg pizza! (You can still view the story through the link.) I am so embarrassingly awkward on camera but I made it through! Lol. I am hoping to appear more often on my own Insta-stories in the future to try and work out my on-camera awkwardness. If you have any helpful cooking or kitchen tips you’d like me to demonstrate, let me know!
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Celebrate some of the flavor of summer by whipping up this zucchini, tomato, and corn pizza with sweet potato crust and a garlic scape pesto.
Ingredients
- 1 sweet potato crust via Pinch of Yum (I used 2 eggs instead of one)
For the Pesto:
- 1/3 cup chopped garlic scape
- 1 large handful basil leaves
- 1/4 cup olive oil
- 1/3 cup walnuts
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons nutritional yeast
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
For the Pizza:
- 1 small zucchini, shredded with peeler
- 12–15 cherry tomatoes
- 1/3 cup shredded parmesan or mozzarella cheese
- 1/4 cup corn
- Dash of smoked paprika
Instructions
- Make the sweet potato crust according to directions. Before baking for the second time, add the toppings according to these directions.
- To make the pesto, add all of the ingredients to a food processor and blend until smooth. (Makes 3/4 cup but you’ll only need 1/3 cup for the pizza. Save the rest for other uses!)
- To assemble the pizza, evenly spread pesto onto the crust and top with zucchini, tomatoes, cheese, corn, and smoked paprika.
- Bake for 8-10 minutes or until cheese is melted and tomatoes have started to burst from their skins.
- Serve immediately!
This is the first time I heard about a pizza with a sweet potato crust and it definitely got my interest. I can imagine a lot of possibilities by using it as well trying out other types of crusts aside from the regular dough crusts.