close-up photograph of a slice of pizza topped with zucchini being cut by a fork with text that reads sweet potato zucchini pizza cooking challenge

Join me in a cooking challenge! This challenge is nuts, zucchini, baked, spiced challenge. What would you make?

Follow along with this recipe or create something of your own.

The Backstory for this Recipe

My daughter was so excited to help create these cooking challenge categories and determine my fate. And what a fabulous fate it has turned out to be. For this challenge, the categories were nuts, zucchini, baked, and spiced. It sounded delicious even before I know what I’d be making.

After doing my zucchini research, I’d nearly decided on a zucchini tart, but with a beautiful sweet potato also waiting to be cooked, I went with a pizza. Yup, you read that right. An oat and nut crust pizza with sweet potato purée sauce and a zucchini and cheese topping.

This cooking challenge inspired so many new ways to think about pizza and zucchinis. I hope it does the same for you!

Ready to make a sweet potato zucchini pizza? Let’s do it!

Equipment & Ingredients

(Jump down to the recipe card below for exact measurements.)

  • Equipment: food processor, baking dish, cast iron skillet or pizza stone, grater
  • Sweet Potato Purée Sauce: sweet potato, carrots, garlic, olive oil, salt, pepper, and thyme
  • Crust: rolled or quick oats, pistachios or nuts of choice, salt, baking soda, and warm water
  • Zucchini and Cheese Topping: zucchini, cheese of choice (optional), salt, pepper, olive oil, and rice vinegar

Video Overview

Sweet Potato Purée Sauce

You’re going to start with the sweet potato puree. You can multi-task while it’s roasting.

After peeling your carrots, chop the carrots and sweet potato into large pieces and place in a mixing bowl. Add peeled garlic cloves.

Toss sweet potato, carrots, and garlic in olive oil, salt, and spices.

Once everything’s evenly coated in olive oil and seasoning, pour everything from your mixing bowl into a baking dish. I used a 9×13 inch cast iron dish, but anything that allows you to spread your vegetables in an even layer will work.

Roast your sweet potatoes, garlic, and onion at 450 for about 25-30 minutes or until everything’s tender enough to pierce with a fork.

Oat & Nut Crust

Add your oats, nuts, baking soda, and salt to a blender or food processor and pulse until you’ve made a course flour.

Pour your oat mixture into a mixing bowl. It’s completely fine to use the bowl from your sweet potatoes. Extra seasoning, right?

Add warm water and stir until you’ve created a dough with an even consistency.

Your dough will be a little wet at this stage, but not to worry! The oats are going to continue soaking up the water.

Spread your dough into a lightly oiled cast iron skillet, pizza stone, or baking dish of your choice. Pictured here is a 12-inch cast iron skillet.

If your dough is sticky (mine was), a few drops of oil on your hands and the dough can help.

Press the dough into an evenly spread crust and bake at 450 for about 12 minutes or until the crust is starting to become more firm to the touch and browning at the edges.

Zucchini & Cheese Topping

Using a grater, grate your zucchini and add it to a mixing bowl. I grated mine straight into the bowl.

If you’re using cheese, grate that into the mixing bowl as well or add pre-shredded cheese into the bowl.

Toss your zucchini and cheese mixture with olive oil, rice vinegar, salt, and pepper until evenly mixed.

Construct Your Pizza

Once your sweet potato mix is roasted, use a food processor to create a sweet potato, carrot, and garlic purée. I worked in batches, adding a few pieces of roasted veggies at a time.

Blend until you have a smooth consistency. (But honestly, if it’s a little chunky, that’s okay too!)

Spread your purée onto your baked crust just like you would regular pizza sauce.

I think you know where this is heading…smooth your zucchini and cheese-optional topping over the sweet potato purée until your pizza is evenly covered.

Finally, bake at 450 for 15-20 minutes until the cheese is starting to brown.

And enjoy!

I found it helpful to let the pizza rest about 10 minutes before slicing and serving it. It’s a pretty soft, crumbly pizza, so this helped the slice keep it’s shape. This one’s definitely a fork pizza! 🙂

Recipe & Video Recap

close up photo of a piece of pizza being sliced with a fork

Sweet Potato Zucchini Pizza

Join in the zucchini, nuts, baked, spiced cooking challenge with this veggie-full pizza. The melt-in-your mouth oat and nut crust, sweet potato purée sauce, and zucchini topping make this a perfect option for turning brunch, lunch, or dinner into a special occasion.
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Course Brunch, Dinner, Lunch
Cuisine American
Servings 6 slices
Calories 295 kcal


  • grater
  • 9×13 inch baking dish
  • 12-inch cast iron skillet or pizza stone
  • food processor


Sweet Potato Purée Sauce:

  • 1 sweet potato scrubbed and quartered
  • 3 large cloves garlic peeled
  • 2 large carrots peeled and quartered
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp dried thyme
  • 1/4 tsp ground black pepper

Oat & Nut Crust:

  • 2 cups old-fashioned or quick oats
  • 1/4 cup pistachios or nuts of choice
  • 2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup warm water

Zucchini Topping:

  • 1 zucchini grated (about 2 cups)
  • 3 oz cheese of choice Havarti shown here, grated (about 1 1/2 cups), optional
  • 1 tbsp olive oil
  • 1 tsp rice vinegar
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt


  • Preheat oven to 450°F (230°C)

Start with your sweet potato purée sauce.

  • Scrub sweet potato and cut into quarters. Place in baking dish.
  • Wash and peel carrots. Cut into quarters and add to baking dish.
  • Peel garlic and add to baking dish.
  • Toss sweet potato, carrots, and garlic in olive oil and salt.
  • Roast at 450 for 25 minutes or until soft enough to pierce with a fork.

Next, start on the oat and nut crust.

  • Blend oats, nuts, salt, and baking soda in food processor.
  • Pour oat blend into a mixing bowl.
  • Add warm water to mixing bowl and mix well until you’ve formed a ball of dough. The dough will be wet at first, but the oats will soak up the water. You can add whole oats or grind more oats if needed or add additional water 1 tablespoon at a time.
  • Evenly spread dough into an oiled cast iron skillet or pizza stone. If the dough is sticky, oiling your hands or the dough can help.
  • Bake crust at 450 for 12 minutes or until the crust is beginning to brown at the edges and become more firm to the touch.

While your crust is baking, move on to your zucchini topping.

  • Grate zucchini into a mixing bowl.
  • If using cheese, grate cheese into the mixing bowl or add shredded cheese.
  • Toss zucchini and cheese with olive oil, rice vinegar, salt, and pepper.

When sweet potatoes, carrots, and garlic have finished roasting, blend everything from the baking dish in a food processor until you’ve formed a smooth purée. Work in batches if needed.

  • Spread sweet potato purée over baked crust.
  • Top with zucchini and cheese topping.
  • Bake your constructed pizza at 450 for 15-20 minutes or until your cheese has started to brown.



Feel free to add any additional toppings of your choice to customize your pizza.
Let the pizza cool for 5-10 minutes before serving. As this pizza is softer and crumblier than a traditional pizza, this will help your slices stay intact. It’s definitely a fork pizza!
Keyword Cooking Challenge, Pizza, Vegetarian

Nutrition Information

Serving Size: 1/6 of pizza

  • Calories: 295
  • Total Fat: 15.9 g
  • Saturated Fat: 4.7 g
  • Cholesterol: 15 mg
  • Sodium 1222 mg
  • Total Carbohydrate: 30.7 g
  • Dietary Fiber: 5.3 g
  • Total Sugars: 4.9 g
  • Protein 9.6 g
  • Iron: 3 mg
  • Potassium: 467 mg

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