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Serengeti Superfood Paleo Pizza

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Total Time (Hours)
1.8
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 1.25 Hours
Calories Per Serving: 400
Nutrients

Nutrition Facts

1 pizza

Amount per serving
Calories 400 Calories from fat: 159
% Daily Value*
Fat 18 g 23 %
Saturated 2 g 9 %
Trans 0 g
Polyunsaturated Fat 2 g %
Monounsaturated Fat 1 g %
Cholesterol 47 mg 16 %
Sodium 376 mg 16 %
Potassium 810 mg 17 %
Carbohydrate 50 g 18 %
Fiber 11 g 38 %
Sugars 15 g
Protein 13 g
Vitamin A 150 %
Vitamin C 30 %
Calcium 10 %
Iron 25 %
Vitamin E 15 %
Thiamin 20 %
Vitamin B6 30 %
Phosphorus 15 %
Magnesium 15 %
Manganese 40 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

2 medium DOLE® Sweet Potatoes
1 large egg
1 cup almond flour
¼ cup arrowroot
¼ teaspoon salt
½ cup mild harissa sauce
½ (8-ounce) package DOLE® Mushrooms, thinly sliced
1 bunch DOLE® Asparagus, thinly sliced on a bias
½ cup drained and rinsed low sodium chickpeas
2 tablespoons chopped walnuts

Directions

  1. Adjust 2 oven racks to upper and lower position; preheat oven to 450°F. Line 2 rimmed baking pans with parchment paper. Wrap sweet potatoes in aluminum foil; bake 1 hour or until very tender. Cool potatoes slightly; peel and mash in a large bowl. Beat potatoes with mixer on medium-high 1 minute or until smooth. Add egg, flour, arrowroot and salt; beat 1 minute or until smooth. Makes about 4 cups.
  2. Drop 2 (1 cup) scoops potato dough, 6-inches apart, onto each prepared pan; pat each into ¼-inch-thick circle. Bake 20 minutes or until set, rotating pans between racks after 10 minutes.
  3. Spread crusts with sauce; top with mushrooms, asparagus, chickpeas and walnuts. Bake pizzas 15 minutes or until bottoms are golden brown and vegetables are tender.

    Chef Tip
    For a non-paleo option, sprinkle ¼ cup fat-free feta cheese over pizzas.

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Serengeti Superfood Paleo Pizza Prep Time:1.25 Hours Cook time:1.8 Hours Serves: 4
Nutrition facts: 400 Calories, 18 grams fat
Ingredients: 2 medium DOLE® Sweet Potatoes
1 large egg
1 cup almond flour
¼ cup arrowroot
¼ teaspoon salt
½ cup mild harissa sauce
½ (8-ounce) package DOLE® Mushrooms, thinly sliced
1 bunch DOLE® Asparagus, thinly sliced on a bias
½ cup drained and rinsed low sodium chickpeas
2 tablespoons chopped walnuts Directions:Adjust 2 oven racks to upper and lower position; preheat oven to 450°F. Line 2 rimmed baking pans with parchment paper. Wrap sweet potatoes in aluminum foil; bake 1 hour or until very tender. Cool potatoes slightly; peel and mash in a large bowl. Beat potatoes with mixer on medium-high 1 minute or until smooth. Add egg, flour, arrowroot and salt; beat 1 minute or until smooth. Makes about 4 cups.Drop 2 (1 cup) scoops potato dough, 6-inches apart, onto each prepared pan; pat each into ¼-inch-thick circle. Bake 20 minutes or until set, rotating pans between racks after 10 minutes.Spread crusts with sauce; top with mushrooms, asparagus, chickpeas and walnuts. Bake pizzas 15 minutes or until bottoms are golden brown and vegetables are tender.

Chef Tip
For a non-paleo option, sprinkle ¼ cup fat-free feta cheese over pizzas.