Ingredients
| 1 Each | 10" Gluten Free Spiced Sweet Potato Pizza Crust |
|---|---|
| 5 Each | Cherry Tomatoes, Halved |
| 2 oz | Feta Cheese |
| 1 oz | Cilantro |
| 1 tbsp. | Olive Oil |
| 1/2 Item | Yellow Onion, Diced |
| 1 tsp. | Ground Cumin |
| 1 tsp. | Coriander |
| 2 oz | Dried Apricots |
| 1/2 Item | Sweet Potato, Chopped |
| 1 C | Chickpeas |
| 1/2 C | Cauliflower Florets |
| 1/2 C | Crushed Tomatoes |
| 1/4 C | Vegetable Broth |
| 1 tbsp. | Harissa |
| 3 oz | Baby Spinach |
Directions
1 |
Preheat the oven to 350°F. |
|---|---|
2 |
Heat oil in large pan. Saute onion until soft. Add garlic, cumin and coriander |
3 |
Add sweet potato, apricots, chickpeas, cauliflower, tomatoes and vegetable broth. Simmer until sweet potato is soft. |
4 |
Stir in harissa and spinach until wilted. |
5 |
Meanwhile, bake Gluten Free Spiced Sweet Potato Crust at 350°F until desired crispiness. |
6 |
Spoon mixture on top to crust, along with with cherry tomatoes, feta and cilantro. |
6-8
