These mini-pizzas are the perfect two-bite cocktail appetizer, and a savoury sweet potato crust makes them completely gluten free. The crust is bound together with parmesan, hemp hearts, almond flour, and egg, which also helps deliver a punch of protein. The garlicky kale and mushrooms, with just a pinch of chili flakes and a final topping of goat cheese, adds a tangy finish to every bite.
4 Tbsp (60 mL) extra-virgin olive oil, divided
1 1/2 cups (350 mL) finely diced cremini mushrooms
1 Tbsp (15 mL) finely chopped garlic
1/4 tsp (1 mL) dried red chili flakes
3 cup (750 mL) finely shredded kale
3/4 tsp (4 mL) salt, divided
3 cups (750 mL) grated sweet potato
1/2 cup (125 mL) almond flour
1 tsp (5 mL) sweet smoked paprika
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) black pepper
2 Tbsp (30 mL) hemp hearts
3 Tbsp (45 mL) finely grated Parmesan cheese
1 large organic egg
2 oz (56 g) goat cheese
Preheat oven to 375 F (190 C). Line two baking sheets with parchment paper.
In large skillet, heat 2 Tbsp (30 mL) olive oil on medium-high heat. Add mushrooms and allow to cook for 1 to 2 minutes, stirring once. When brown, reduce heat to low, add garlic and red chili flakes, and stir to prevent garlic from burning. Add kale and continue to cook for a few minutes more until kale is wilted and soft. Sprinkle with 1/4 tsp (1 mL) salt and set aside.
In colander over bowl, place grated sweet potato and sprinkle with 1/2 tsp (2 mL) salt. Allow to stand for 15 minutes. With clean hands, squeeze sweet potato in handfuls to release water. Repeat 2 or 3 times until no water runs out. Discard water and place sweet potato in clean, dry bowl and combine with almond flour, paprika, garlic powder, black pepper, hemp hearts, Parmesan, and 2 Tbsp (30 mL) olive oil. Make a well in centre of the mixture, crack egg into well, and mix with a fork until thoroughly combined.
With 1 Tbsp (1 mL) cookie scoop or measuring spoon, drop 24 level spoonfuls of sweet potato mixture onto baking sheets. Flatten with your hands or back of a glass to make small round shapes. Bake in preheated oven for 10 minutes, remove from oven, then use spatula to flip each sweet potato round. Spoon 1 Tbsp (1 mL) of kale and mushroom mixture onto each round and top with a few crumbles of goat cheese. Return baking sheets to oven and bake for a further 10 minutes.
Serves 24 to 30
By Helena McMurdo