Sweet Potato Crust Pizza with Kale, Red Onion and Goat Cheese

Name: Sweet Potato Crust Pizza with Kale, Red Onion and Goat Cheese
Prep time: 42 min
Cook time: 44 min
Total time: 1 h 26 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium (about 1¼ lb total) (570 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes; ¼ cup (60 ml) water; 1¼ cups (125 g) oat flour, spooned into the cup and leveled; 1 large (50 g) large egg, lightly beaten; ½ tsp (1½ g) garlic powder; 1 tsp (6 g) fine sea salt, use ¾ tsp in the crust and ¼ tsp on the kale; 3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the parchment and dough, 1 tbsp for the garlic oil, 1 tbsp for the kale and onion; 2 cloves (6 g) garlic, finely minced; 3 packed cups (80 g) lacinato (Tuscan) kale, thick stems removed, leaves torn into bite-size pieces; ½ medium (75 g) red onion, peeled and sliced into thin half-moons, about ⅛ inch (3 mm) thick; 4 oz (113 g) plain goat cheese (chèvre), cold from the fridge is fine, crumbled into small pieces; black pepper, freshly ground, to taste; 1 tbsp (21 g) honey, for drizzling after baking (optional); ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A gluten-free-friendly pizza with a tender, lightly caramelized sweet potato and oat flour crust, topped with garlicky kale, sweet red onion and tangy goat cheese. The crust is soft-centered with crisp edges and eaten with a fork or folded slice.

Prep: 42 min
Cook: 44 min
Wait: 20 min
Total: 1 hr 46 min
Makes: 1 pizza, 12 inches (30 cm) across, cut into 8 slices

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Ingredients

4 servings

For the crust
2 medium (about 1¼ lb total) (570 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
¼ cup (60 ml) water
1¼ cups (125 g) oat flour, spooned into the cup and leveled
1 large (50 g) large egg, lightly beaten
½ tsp (1.5 g) garlic powder
1 tsp (6 g) fine sea salt, use ¾ tsp in the crust and ¼ tsp on the kale
3 tbsp (45 ml) extra-virgin olive oil, divided: 1 tbsp for the parchment and dough, 1 tbsp for the garlic oil, 1 tbsp for the kale and onion
For the topping
2 cloves (6 g) garlic, finely minced
3 packed cups (80 g) lacinato (Tuscan) kale, thick stems removed, leaves torn into bite-size pieces
½ medium (75 g) red onion, peeled and sliced into thin half-moons, about ⅛ inch (3 mm) thick
4 oz (113 g) plain goat cheese (chèvre), cold from the fridge is fine, crumbled into small pieces
black pepper, freshly ground, to taste
1 tbsp (21 g) honey, for drizzling after baking (optional)
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (7)

Large rimmed baking sheet, about 13×18 inches (33×46 cm)
Parchment paper
Microwave-safe bowl with a plate or lid
Potato masher or fork
Large mixing bowl
Sharp knife and cutting board
Pizza wheel or serrated knife

Steps

Before you start

Use certified gluten-free oat flour if serving anyone who avoids gluten. Regular oat flour may be cross-contaminated.
Sweet potato dough is soft and sticky by nature. Letting the mash steam dry (step 3) is the key to a crust that holds together.
Take the goat cheese out of the fridge when you start so it crumbles easily and melts evenly.
Plan about 1 hour 45 minutes from start to table, including cooling and resting time.

1
Preheat and prep panOven 425°F / 220°C
- Position an oven rack in the center and preheat the oven to 425°F (220°C).
- Cut a sheet of parchment to fit the baking sheet.
- Brush or rub the parchment with about ½ tbsp of the olive oil from the 1 tbsp portion set aside for the crust, then place it on the baking sheet.
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Ready when: Parchment is lightly and evenly oiled with no pools of oil.
Tip: Oiled parchment keeps the soft crust from sticking when you lift it.
2
Microwave sweet potatoes
- Place the cubed sweet potatoes and water in a large microwave-safe bowl.
- Cover with a plate or lid, leaving a small vent.
- Microwave on high for 5 minutes, stir, then microwave 4 to 5 minutes more.
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Ready when: A fork slides into the largest cube with no resistance and the cubes are falling apart.
Tip: If any cubes are still firm, microwave in 1-minute bursts. Lumps will make the crust uneven.
3
Mash and steam dry
- Drain off any water completely.
- Return the potatoes to the bowl and mash until completely smooth with no chunks.
- Spread the mash in a thin layer across a large plate or the bottom of a wide bowl and let it steam off for 10 minutes.
- It should cool to warm, not hot.
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Ready when: Mash is warm to the touch, no longer visibly steaming, and holds a spoon-shaped dent.
Tip: Skipping this step makes a gummy, floppy crust that won't hold together.
4
Prep the toppings
- Mix the minced garlic with 1 tbsp olive oil in a small bowl and set aside.
- In a medium bowl, toss the torn kale with 1 tbsp olive oil and ¼ tsp of the salt.
- Massage with your hands for 30 to 60 seconds.
- Add the sliced red onion and toss to coat.
- Crumble the goat cheese into small pieces.
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Ready when: Kale is darker green, slightly softened and glossy with oil.
Tip: Oiling and massaging the kale keeps it from turning leathery in the oven.
5
Mix the dough
- Transfer the cooled mash to a large bowl.
- Add the oat flour, beaten egg, garlic powder, ¾ tsp salt and the remaining ½ tbsp olive oil from the crust portion.
- Stir with a spatula until a thick, sticky, evenly mixed dough forms with no dry flour showing.
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Ready when: Dough is thick and tacky like a soft cookie dough and holds its shape when mounded.
Tip: If the dough looks very loose and spreadable like batter, stir in 1 to 2 tbsp more oat flour.
6
Shape the crust
- Scrape the dough onto the center of the oiled parchment.
- Wet your hands with water and pat the dough into a 12-inch (30 cm) round about ⅓ inch (8 mm) thick.
- Press the edge slightly thicker to form a low rim.
- Smooth the surface so there are no thin spots or holes.
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Ready when: Round is an even thickness, with a defined rim and no cracks.
Tip: Rewet your hands often. Dry hands will drag and tear the dough.
7
Pre-bake the crustOven 425°F / 220°C
- Bake the crust at 425°F (220°C) for 22 to 25 minutes, until the surface looks dry and the edges are deep golden brown.
- Let the crust rest on the pan for 5 minutes to firm up.
- Keep the oven on.
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Ready when: Top is dry and no longer shiny; edges are deep golden and the crust feels firm when pressed gently.
Tip: Don't skip the rest. A hot crust is fragile and tears when topped.
8
Add the toppings
- Brush the garlic oil evenly over the crust, leaving a ½-inch (1 cm) border.
- Scatter the kale and onion over the top, then dot with the crumbled goat cheese.
- Finish with a few grinds of black pepper.
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Ready when: Toppings are in an even layer with the kale lightly tucked under the cheese.
Tip: Keep the kale pieces small and slightly tucked in, because loose edges can burn.
9
Bake the pizzaOven 425°F / 220°C
- Return the pizza to the 425°F (220°C) oven and bake for 10 to 12 minutes, until the goat cheese is soft and lightly golden in spots, the onion edges are browned and the kale edges are crisp.
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Ready when: Goat cheese is softened with golden spots, kale edges are crisp and the crust edge is deep brown.
Tip: Check at 10 minutes. Kale goes from crisp to burnt quickly.
10
Rest, finish and slice
- Let the pizza rest on the pan for 5 minutes so the crust sets.
- Drizzle with honey and sprinkle with red pepper flakes if using.
- Slide the parchment onto a cutting board and cut into 8 slices with a pizza wheel or serrated knife.
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Ready when: Pizza holds its shape when a slice is lifted from the edge.
Tip: Use a sawing motion with a serrated knife. Pressing straight down can crush the soft crust.

Good to know

Tips

Weigh the sweet potatoes and oat flour if you can. Sweet potato moisture varies, and the dough should be thick and tacky, not runny.
Bake the crust on parchment rather than directly on the pan for easy release and clean slicing.
Use a metal spatula or a long cutting board to slide the whole pizza off the pan so it doesn't bend and crack.
For crispier edges, brush the rim with a little extra olive oil before the pre-bake.

Make ahead

"Pre-bake the crust (through step 7), cool completely, then wrap and refrigerate up to 2 days or freeze up to 1 month. Top and bake straight from the fridge for 12 to 14 minutes, or from frozen for 15 to 18 minutes at 425°F (220°C)."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container with parchment between slices. Freezer: up to 2 months, wrapped slice by slice. Reheat slices on a baking sheet in a 375°F (190°C) oven for 8 to 10 minutes, or in a dry skillet over medium-low heat, covered, for 4 to 5 minutes. The microwave works but makes the crust soft."

Substitutions

oat flour → Blend old-fashioned rolled oats in a blender until fine. Use 1⅓ cups (about 125 g) of oats, which blend to roughly 1¼ cups flour.
plain goat cheese (chèvre) → Feta or part-skim mozzarella. Use the same weight. Feta is saltier, so reduce the salt on the kale slightly; mozzarella melts more and browns more.
lacinato (Tuscan) kale → Baby spinach. Use 4 packed cups (about 100 g), skip the massage and add after the first 5 minutes of the final bake, since spinach wilts quickly.
large egg → 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes). Makes the crust a little more delicate, so let it rest longer before topping.