These Paleo and Whole30 Sweet Potato Pizza Bites are so fun and easy to make, and you can even make spooky shapes with the toppings for Halloween!
You ready for the cutest and the most delicious snack for a party? From my experience, the most popular appetizers at get-togethers are finger foods that you can enjoy a bite at time. That way, you aren’t overcommitting to one dish and you can taste a little bit of everything.
Sweet Potato Pizza Bites Recipe
These mini Sweet Potato Pizza Bites are the perfect snack for those get-togethers and they are packed with all the good-for-you ingredients without any dairy or gluten. Not only that, they are fun and easy to make, and you can even get your kids involved because the steps are pretty simple. If you are a sweet potato lover, I know you’ll love this recipe!
Make Spider Toppings for Halloween!
Not only are these Sweet Potato Pizza Bites great any time of the year, you can get festive over Halloween by making fun shapes with black olives. Making little spiders with them is actually quite easy to do, and they actually end up look super creepy and realistic.
I mean… what kid wouldn’t go crazy for these? If these are TOO creepy, you can even make jack-o’-lantern faces like I did with these Halloween deviled eggs! Aren’t they so much fun?
Choose Your Own Toppings!
I’m a huge fan of the pepperoni and olives combo, but if aren’t, you can, of course, choose your own toppings and put anything you want on these Sweet Potato Pizza Bites. Some of my other favorites are: bacon, mushrooms, arugula, prosciutto, and real cheese if your digestion has no problem with it.
The sweet potato crust is quite sturdy, but make sure the toppings aren’t too heavy, because you’ll want to be able pick these up in one hand without the crust falling apart!
Sweet Potato Pizza Bites (Paleo, Whole30)
Ingredients
Sweet Potato Crust
- 1 large sweet potato (about 1/2 lb) cut into 2 inch chunks
- 1/4 cup coconut flour
- 1 tbsp extra virgin olive oil
- 1 egg
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Cashew Cheese
- 1/2 cup raw cashew
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 3 tbsp water plus more if needed
Pizza Toppings
- 1/4 cup marinara sauce sugar free
- 12 pepperoni slices sugar free
- black olives
- Optional garnish: red pepper flakes, basil leaves, garlic powder, or your favorite topping
Instructions
- Line a baking sheet with parchment paper and grease it lightly.
- Preheat oven to 400 degrees F.
- Place sweet potato chunks and coconut flour in the food processor and blend until the mixture becomes a fine texture.
- Add egg, olive oil, sea salt, and garlic powder, and pulse until the dough becomes pasty.
- Scoop out 2 tablespoons of the dough on the parchment paper and use your hands to shape into a circular crust that's about 1/4 - 1/2 inch thick. Repeat with the rest of the dough.
- Bake in the oven for 15 minutes.
- While the crust is baking, make the cashew cheese by blending all ingredients in a blender until smooth and creamy. Add more water if the consistency is too thick.
- Once the crust is done baking, top with 1 tsp marinara sauce.
- Add the cashew cheese (you might not use all of it), then top with a slice of pepperoni.
- Add black olive slices, or for Halloween, cut the olives into shapes for spiders before adding them.
- Place back in the oven and bake for another 5 minutes.
- Sprinkle with your favorite toppings, then enjoy!
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I can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.
