Rustic Pizza with Sweet Potato Sauce and Whole Wheat Crust

It’s my birthday week, and in cooking class, we only had oven space for EITHER Pizza OR Cake…so we went with my favorite food in the world: PIZZA! Adding extra vegetables and a whole wheat crust bumps up the nutrition profile of this quick and easy pizza that is perfect for a busy weeknight.


This pizza starts with a whole wheat base (part AP flour, part WW flour) that adds additional fiber and B-vitamins. Then a layer of nutrient rich sweet potato sauce. It has a slightly sweeter profile than regular pizza sauce,  but packs a nutritional punch with vitamin A. It also pairs nicely with the chicken sausage and rustic vegetables on top. Experiment with different veggies and see what tastes best! Broccolini, roasted peppers, mushrooms, the sky is the limit!

We made a simple salad with chopped romaine, tomatoes, cucumber and basil and made Ellie Krieger’s Homemade Ranch Dressing (see Food Network Website for Recipe).

Rustic Vegetable Pizza

Rustic Vegetable Pizza

Course Main Course
Cuisine American
Total Time 25 minutes
Servings 8


  • 1 10 in Quick and Easy Whole Wheat Pizza Dough
  • 1 tsp Cornmeal optional
  • 1 Cup Sweet Potato Pizza Sauce see below
  • 2 Tbsp Fresh Basil julienned
  • 1 Sweet Italian Chicken Sausage
  • 1/3 Zucchini thinly sliced or julienned
  • 1 Tomato Cut into 8 wedges
  • 1 Cup Mozzarella cheese shredded
  • 1 oz Goat Cheese


  • Preheat oven to 450 degrees.  Over medium-high heat, cook chicken sausage (make sure you remove casing) for about 5-8 minutes. Remove.
  • Line pan with parchment paper and sprinkle cornmeal on top. Spread dough on pan. Bake for 5 minutes then remove.
  • Top par-cooked dough with sauce, then half the mozzarella cheese. Add chicken sausage, half the basil, and more cheese. Top with zucchini, tomato, goat cheese and the rest of the fresh basil.
  • Continue to bake at 450 for an additional 10 minutes, or until cheese has fully melted.
  • Notes

    Recipe by Amanda Hibshman, RDN