Here’s a delectably different kind of pizza—a vegan white pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combine this pizza with most any kind of salad, and you have a delicious cool-weather dinner. This recipe makes 6 to 8 slices; double it if you're feeding more than 3 hungry people! Photos by Evan Atlas.
White Pizza with Sweet Potato, Onions, and Olives
Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, roasted sweet potato, and briny olives.Print Pin Rate Email
Servings: 3 to 4
- 1 ½ tbsp olive oil
- 2 large onions quartered and thinly sliced (use yellow or red, or one of each)
- 3 –4 cloves garlic thinly sliced
- 1 large sweet potato see Note
- 2 tsp olive oil
- ½ 12.3 oz package silken tofu
- 2 tbsp unsweetened nondairy milk
- ½ tsp salt
- 1 12–14 oz pizza crust, good quality
- 1 cup vegan mozzarella-style shredded cheese such as Daiya
- ⅓ cup oil-cured pitted black olives such as Kalamata, chopped
- leaves from a sprig of fresh rosemary or dried rosemary to taste
- Heat the oil in a medium skillet. Add the onions and sauté over medium-low heat until limp. Add the garlic and continue to sauté until the onion is deep golden, stirring frequently, about 15 minutes.
- Preheat the oven to 425°F.
- While the onions are cooking, peel the sweet potato and cut into small dice. Place in a small mixing bowl and toss with the olive oil.
- Arrange the sweet potato dice in a lightly oiled or parchment-lined small baking pan. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.
- Puree the tofu with the nondairy milk and salt in a food processor or with an immersion blender in its container.
- Place the crust on a baking sheet or a pizza stone. Spread the pureed tofu evenly over the surface of the crust with a baking spatula. Sprinkle with the vegan cheese.
- Layer the onion mixture evenly over the cheese layer. Scatter the roasted sweet potato pieces over the onion layer, followed by the olives.
- Bake for 12 to 15 minutes, or until the crust is golden. Cut into 6 to 8 slices and serve.
Calories: 687kcal | Carbohydrates: 97g | Protein: 16g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1752mg | Potassium: 380mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10748IU | Vitamin C: 8mg | Calcium: 212mg | Iron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Note: If you have a baked sweet potato on hand (or if you just want to pre-bake it in the microwave oven until done-but-still-a-little-firm, that's fine too), you can skip the step of roasting it.
- Explore more of VegKitchen’s Easy Pizza Recipes.
- Enjoy more of VegKitchen’s sweet potato recipes.
Marc Sager says
I've made this numerous times. I always have to reference another recipe to get the cooking temperature. It is 425 degrees F.
Marc, you're right. The oven temp was inadvertently left out. Thanks to your eagle eye, it has been amended.