These mini-pizzas are the perfect two-bite cocktail appetizer, and a savory 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.
Think ahead
To prep ahead of time, bake sweet potato rounds on one side for 10 minutes and remove from oven. Flip the rounds and allow to cool. Top with kale and mushroom mixture and goat cheese. Cover and refrigerate until time to serve. When ready, bake for 10 to 12 minutes at 375 F. Once cooked, these are also delicious served at room temperature so feel free to make them at home and bring them to a party without having to do any extra work.
Kale, Mushroom Sweet Potato Bites
Ingredients
- 4 Tbsp extra-virgin olive oil, divided
- 1 1/2 cups finely diced cremini mushrooms
- 1 Tbsp finely chopped garlic
- 1/4 tsp dried red chili flakes
- 3 cups finely shredded kale
- 3/4 tsp salt, divided
- 3 cups grated sweet potato
- 1/2 cup almond flour
- 1 tsp sweet smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 Tbsp hemp hearts
- 3 Tbsp finely grated Parmesan cheese
- 1 large organic egg
- 2 oz goat cheese
Directions
01
Preheat oven to 375 F. Line two baking sheets with parchment paper.
02
In large skillet, heat 2 Tbsp 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 salt and set aside.
03
In colander over bowl, place grated sweet potato and sprinkle with 1/2 tsp 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 olive oil. Make a well in center of the mixture, crack egg into well, and mix with a fork until thoroughly combined.
04
With 1 Tbsp 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 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.
