We’re back with a new episode of #EverydayInspiralized, my video cooking series on my YouTube channel.
You know of the Inspiralized sweet potato noodle bun, right? Well, today, we’re making it into a pizza – with turkey pepperoni!
There’s actually a pizza bun recipe in my first cookbook (Inspiralized), but it’s vegetarian – using caramelized onions and olives as a garnish (I’m drooling just thinking about those buns!)
These pizza buns are amazing! They taste JUST like mini pizzas (kinda like bagel bites, actually), but they’re much lower in fat, calories, and carbohydrates, so waist-friendly!
Make these buns (hehe, I giggle a little every time I call them buns) for your next app-style party or, thinking way in advance, during Superbowl! They’re man-friendly for even the burliest of mans.
These buns also go well as a main dish – serve it up with a nice fluffy salad or some grilled veggies, and you have a pizza dinner that won’t leave you in a carb coma.
Watch this week’s episode of #EverydayInspiralized and subscribe so you never miss a video:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
#EverydayInspiralized: Spiralized Sweet Potato Noodle Pizza
- For the sweet potato noodles:
- 2 teaspoons extra virgin olive oil
- 2 medium sweet potatoes peeled, Blade D
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- For the buns:
- 2 medium eggs beaten
- 1 tablespoons olive oil
- 4 tablespoons marinara sauce
- 1/2 cup grated mozzarella cheese
- 8 slices turkey pepperoni
- chopped basil to garnish
- Preheat the oven to 400 degrees.
- Heat the oil in a large nonstick skillet over medium heat and coat with cooking spray. Flick water into the skillet and if it sizzles, it’s ready. Add in the sweet potato noodles and season with salt, pepper, and garlic powder. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened and lightly browned.
- Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 1-2 minutes, then add in the eggs. Toss to coat.
- Fill four 6-ounce ramekins halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. Refrigerate at least 15 minutes so that the noodles set.
- Then, heat 1 tablespoon of olive oil in a large skillet. Once the oil is shimmering, add in all of the buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out. If needed, do this in batches.
- Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula.
- While buns cook, line a small baking sheet with parchment paper. Once the buns are done, transfer them to a baking sheet and spread at least two inches apart. Smear each bun with about 1 tablespoon of the marinara sauce. Top with about 2 tablespoons of cheese per bun and 2 slices of pepperoni per bun. Place in the oven and let cook for 5 minutes or until cheese melts.
- Immediately garnish with basil and serve.