Spiralized Sweet Potato Pizza Bake with Turkey Pepperoni

gluten freemeat & poultry
Sweet Potato Pasta Pizza Bake with Turkey Pepperoni Recipe

Spiralized Sweet Potato Pizza Bake with Turkey Bacon

I’ve been meaning to make a pizza recipe for a while now. When I first started Inspiralized, I made a zucchini noodle “pizza” pasta dish.

I cringe when I look at those photos – I clearly didn’t know how to plate a dish!

Since that original recipe, I also made pizza egg muffins (which are kid friendly and cute.)

Sweet Potato Pasta Pizza Bake with Turkey Pepperoni Recipe

During football season, it’s impossible to avoid spinach and artichoke dips, nachos, wings and similar foods. It’s fun to gather with friends and watch your favorite teams play.

I started off as a Jets fan (I used to work for a Jets player, actually!) and now I’m back to being a Giants fan, since Lu is a fan and so is my father. But, I like all NY teams, I’m not a crazy sports fan.

Sweet Potato Pasta Pizza Bake with Turkey Pepperoni Recipe

What is a bummer about these fall football parties is that there’s never anything healthy to eat! I remember one time (during my vegan years) when all I could eat at one of these gatherings was literally the carrots and celery on the side of buffalo wings.

Now I’m putting that to an end! If you’re going to have friends over, make this dish. The sweetness of the potatoes with the saltiness of the turkey pepperoni and the gooey deliciousness of the melted mozzarella cheese is divine.

Sweet Potato Pasta Pizza Bake with Turkey Pepperoni Recipe

If you don’t like turkey pepperoni, spring for the real stuff – it’s totally personal preference. Turkey pepperoni is lower in fat and calories, but is sightly higher in sodium. When you go to buy turkey pepperoni, watch that sodium count!

And of course, since you’re eating something healthy, you’ll have extra room for those football-shaped sugar cookies!

Nutritional Information & Recipe

Weight Watchers PointsPlus* 9 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Inspiralized

Spiralized Sweet Potato Pizza Bake with Turkey Bacon

Yields 4

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the sweet potatoes:
  • 1 tablespoon extra virgin olive oil
  • 2 medium sweet potatoes, peeled, Blade C
  • salt and pepper, to taste
  • 1 teaspoon garlic powder
  • For the casserole:
  • 1.5 cups marinara sauce (I like Rao’s)
  • 1/2 teaspoon dried oregano
  • 1.25 cups shredded mozzarella cheese
  • 12 turkey pepperoni slices
  • 2 tablespoons chopped basil, to garnish
  • 1 tablespoon grated parmesan cheese, to garnish

Instructions

  1. Preheat the oven to 425 degrees and grease a 10” cast-iron skillet or square casserole dish.
  2. Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Let cook for about 5 minutes or until noodles begin to soften.
  3. Transfer the cooked noodles to the casserole dish and pour over the tomato sauce. Sprinkle the dried oregano over the tomato sauce evenly and then layer over with the mozzarella cheese. Place the pepperoni slices on top in rows.
  4. Bake in the oven for 20-25 minutes or until cheese melts through and is slightly golden brown.
  5. Remove from the oven, garnish with basil and parmesan cheese.
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https://inspiralized.com/spiralized-sweet-potato-pizza-bake-with-turkey-bacon

Spiralized Sweet Potato Pizza Bake with Turkey Bacon

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28 comments

Jan says:
Recipe is titled "turkey bacon" but calls for turkey pepperoni. I supposed either one works! Just thought you might want to sync it up. Thanks for all your great recipes.
Ali Maffucci says:
There was an error and it has been fixed! Thank you!
Mix Karen says:
Even though I have been cooking for 60+ years, I'm enjoying spiralizing and my husband is enjoying the results. I am encouraging grandchildren to start.
Ali Maffucci says:
So happy to hear it! Hope you (and your husband) love this one!
Janet T. says:
Our efforts make this were a comedy of errors. First we couldn't get the prongs to go very deeply into the sweet potato, which meant the potato just kept coming off. The prongs pulveried the hard flesh. in order to get it spiralized we had to hold it with both hands and and hand twist. Very time consuming and a bit dangerous. Then despite being on med heat, the sweet potatoe was charred in 5 min.I picked off the unburnt top and used it in the casserole. Then the cheese melted but didn't brown, even with an extra10 min. But we loved the results. Any suggestions about the prongs? no matter how hard we pushed, they wouldn't go into that hard sweet potato.
Jim G says:
In the sweet potato section Ali recomends baking or sauteing the sweet potato first. Not that I've tried it yet as I've only just got a spiralizer.
Nina says:
Sprinkle olive oil on top of the cheese to get it to brown. Great tip for all types of casseroles and bakes.
Annie says:
Can I use butternut squash instead? I got a huge one and this recipe would be perfect! xo Annie www.laircake.com
Shana says:
This was delicious! I would like to share it in our neighborhood newsletter. I am crediting you and your book. Hope that is all good! Thanks for your creativity.
Suzy says:
In the directions, #3 says: "Transfer the cooked noodles to the casserole dish and pour over the tomato sauce....." But it starts out in a 10" cast iron and clearly ends up in a 10" cast iron per the pictures. I often throw my cast iron from stove top to oven; I'm assuming that's what you did here? And you do mean the marinara when you say "tomato sauce" in the instructions?
Meaghan says:
Yes! That's correct! And yes, marinara.

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