Kripalu Pizza

Kripalu pizza is another bone healthy recipe you can try. This specific recipe was selected by
Beverley Ikier and is a favorite of hers! She has included it in this newsletter for all to try!
Ingredients

• 2 pounds pizza dough
• 2 cups or 21g of sweet potatoes, peeled and chopped
• 2 teaspoons garlic, minced
• 1/4th teaspoon of ground cinnamon 1/4th teaspoon of ground black pepper
• 1/2 cup fresh parsley, chopped
• 3 tablespoons roasted cashews
• 4 tablespoons extra virgin olive oil 1/2 tablespoon nutritional yeast All-purpose flower, for dusting
• 2 cups shredded kale, preferably
• 2 cups goat cheese and vegan mozzarella
• 2 roasted red bell peppers
• Optional: May substitute 2 cups shredded fontina cheese for goat cheese and vegan mozzarella

Directions
Preheat the oven to 450 degrees Fahrenheit. If you have a baking stone, preheat the stone on the
center rack of the oven for at least 45 minutes. Let the dough rest a room temperature while the
oven preheats. Have all your toppings prepped and ready to go.

For the sweet potato puree put the sweet potatoes in a medium saucepan and add water to cover.
Bring to a gentle simmer over medium heat, and simmer until the sweet potatoes are just fork-
tender, 6 to 8 minutes. Drain the sweet potatoes in a colander, then transfer to a food processor.
Add the garlic, cinnamon, 1/4th teaspoon of salt, and the 1/8th teaspoon of the pepper.
Process to a smooth, spreadable puree, scraping down the sides once or twice.
Use immediately or cover and keep at room temperature for a few hours.

For the pesto:
Put the parsley, cashews, oil, nutritional yeast, 1/4th teaspoon of salt, and remaining 1/8th
teaspoon of pepper in a small food processor or blender.
Blend to a rough puree, scraping down the sides once or twice. If the pesto is too thick to drizzle,
stir in a little water.

Use immediately or keep at room temperature for a few hours.

Lightly spray an 18×13-inch pan with oil. Lightly flour a work surface and place the dough on it.
Dust the dough with flour and roll out the dough to a thick rectangle slightly smaller than the pan
dimensions. Carefully transfer into the pan, then press the dough into the pan all around the
edges. Spread the sweet potato puree evenly over the dough, covering the entire surface. There
should only be a thin layer of sweet potato puree. Evenly scatter the kale, vegan mozzarella and
goat cheese, and bell peppers over the pizza. Bake until the pizza Is puffed and well-browned on
the edges and the cheese melts, 10 to 15 minutes. Drizzle on the pesto, and cut into 12 rectangles.