Crusted Sweet Potato & Kale "Pizza" Tart

So I was feeling a little daring tonight and decided to create my own "pizza" tart concocsion since I have tons of organic kale left from my soup yesterday. As many know, my roomate and I are infatuated with pizza--with a commitment to healthy living, we create variations using wholesome alternatives to pizza dough such as quinoa and cauliflower. For this recipe, I really wanted to experiment with ingredients to make a tart-like crust without the gluten. Needless to say---Wa La! This recipe uses all natural ingredients and comes with a guilt-free tummy. Enjoy!

 

Ingredients: makes four 5" mini tarts

Crust:

3 medium sweet potatoes (cooked and mashed)
1/2 Cup cooked Quinoa grounded in a food processor, or Quinoa Flour
2 tbsp. Flax Meal
2 tbsp. egg whites
1 tbsp. extra virgin olive oil
1/2 tsp fresh dill, chopped
salt and pepper

Tart Topping:

1 bunch kale, stems removed and chopped (don't be afraid to use a lot--it shrinks when cooked)
1 tbsp. extra virgin olive oil
1 tsp. balsamic glaze (you may use sauce instead if you prefer the "pizza" taste)
1 1/2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 cup heirloom cherry tomatoes
1/4 white onion, sliced
1/2 medium zucchini, grated/peeled
1/2 tsp. oregano
goat, mozzarella and parmesan cheese to garnish
salt and pepper to taste

Directions:

Crust:

- Preheat your oven to 400 degrees and boil sweet potatoes in a medium saucepan for about 10 min.
- once sweet potatoes are tender, drain and mash them.
- place grounded quinoa into a mixing bowl and add in the sweet potato, egg white, flax meal, and olive oil until dough like consistency (it will still seemed mash-like). Toss in the chopped dill.
- Using a baking sheet, cover with parchment paper and spread the batter evenly into 4 rounds about 1/4 in. thick. (if you want it larger, just spread evenly throughout!)
- Bake for about 15 minutes or until base is set and fairly cooked through. Remove from oven.

Topping:

- Using a mixing bowl, combine the olive oil, balsamic glaze and garlic. mix well.
- Using a basting brush, coat the crusts.
- In a second bowl, toss in the kale with lemon juice coating well.
- next, top the crusts with the kale, heirloom tomatoes, zucchini and onion.
- garnish with goat, mozzarella and parmesan cheese to your desire.
- add oregano, salt and pepper to taste.
- bake in the oven for about 15-18 minutes or until the edges are slightly browned and crisp.
- serve immediately, enjoy!

**Add your favorite meat to salt things up a bit, layer the cheeses before the toppings, or substitute your favorite autumn seasonings!