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.

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  • 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.

Nutrition Information

  • Calories 266
  • Carbohydrate Content 42 g
  • Cholesterol Content 8 mg
  • Fat Content 10 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 136 mg
  • Sugar Content 3 g