Wholesome, fun, and perfect for a plant-powered family dinner.
If your family loves pizza night but you’re craving something a little lighter on the meat, more nutrient-dense, and still just as satisfying, these Sweet Potato BBQ Tofu Pizzas are the answer.
The crust is made from a simple blend of sweet potato, oats, and egg—no flour, yeast, or kneading required. It bakes up tender yet sturdy enough to hold your favorite toppings. For protein, we’re using cubed tofu along with melty mozzarella (or your favorite plant-based shreds). A drizzle of BBQ sauce brings smoky-sweet flavor, and fresh herbs or green onion on top keep things bright.
These mini pizzas are perfect for getting kids involved in the kitchen—let them help press the crusts or sprinkle on toppings. And because the crust is made in one bowl with pantry staples, cleanup is minimal.
Ingredients (Makes 2 servings)
- 1 medium sweet potato, peeled and roughly chopped
- ¾ cup rolled oats
- 1 egg
- ½ tsp garlic powder
- ½ tsp salt
- Toppings: BBQ sauce, cubed tofu, red onion, mozzarella or plant-based shreds, cilantro and/or green onion
Method
- Preheat oven to 425°F. Line a baking sheet with 2 squares of parchment paper.
- In the bowl of a food processor, combine sweet potato chunks, oats, egg, garlic powder, and salt. Pulse until you get a fine, crumbly texture. Let sit for 10–15 minutes to firm up.
- Divide mixture onto the parchment squares. With oiled hands, press into discs about ¼-inch thick. Bake for 20 minutes.
- Let crusts cool on a wire rack for 5–10 minutes. Gently loosen with a spatula and flip so the cooked side faces down (optional if crust is soft).
- Add toppings and bake for another 5–10 minutes until cheese is melted. Serve warm.
Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet with 2 squares of parchment paper.
- In the bowl of a food processor, combine sweet potato chunks, oats, egg, garlic powder, and salt. Pulse until you get a fine, crumbly texture. Let sit for 10–15 minutes to firm up.
- Divide mixture onto the parchment squares. With oiled hands, press into discs about ¼-inch thick. Bake for 20 minutes.
- Let crusts cool on a wire rack for 5–10 minutes. Gently loosen with a spatula and flip so the cooked side faces down (optional if crust is soft).
- Add toppings and bake for another 5–10 minutes until cheese is melted. Serve warm.
Nutrition Info (per pizza, 2 servings)
~265 calories, 9 g fat (4 g saturated), 35 g carbs (5 g fiber, 9 g sugar), 13 g protein
FAQs
Can I make the crust ahead of time?
Yes! Make the “dough” ahead of time and store in the fridge for up to 24 hours. Or, bake the sweet potato-oat crusts, let them cool completely, then store in the fridge for up to 3 days. When ready to serve, add toppings and bake until hot.
Can I make these vegan?
Absolutely—replace the egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water, mixed and left to gel for 5 minutes) and use dairy-free cheese.
What type of BBQ sauce works best?
A smoky, tangy sauce works well (I love this one), but feel free to use what your family likes—sweet honey-style, spicy chipotle, or sugar-free if you prefer.
Can I make this nut-free and gluten-free?
The recipe is naturally nut-free. To keep it gluten-free, be sure to use certified gluten-free oats.What’s the best tofu for this recipe?
Extra-firm or super firm tofu works best. Press it for at least 10 minutes to remove excess water so it crisps up nicely in the oven.
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