Tangy-Sweet Pizza

Alternate slices of orange and white sweet potatoes for extra color. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.



  • 1/4 cup sun-dried tomato pesto
  • 1 par-baked Gluten-Free Pizza Crust
  • 11/2 cups cooked, sliced sweet potatoes
  • 1/2 cup thinly sliced red onion
  • 2/3 cup crumbled feta cheese
  • 2 cups baby arugula


1. Preheat oven to 425°F.

2. Brush sun-dried tomato pesto over par-baked crust. Top with sweet potatoes, red onion, and feta cheese.

3. Bake 5 to 7 minutes, or until cheese begins to melt and/or toppings brown. Remove from oven, and top with arugula.