These mini-pizzas are the perfect two-bite cocktail appetizer, and a savory sweet potato crust makes them completely gluten free. The crust is bound together with parmesan, hemp hearts, almond flour, and egg, which also helps deliver a punch of protein. The garlicky kale and mushrooms, with just a pinch of chili flakes and a final topping of goat cheese, adds a tangy finish to every bite.
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Think ahead
To prep ahead of time, bake sweet potato rounds on one side for 10 minutes and remove from oven. Flip the rounds and allow to cool. Top with kale and mushroom mixture and goat cheese. Cover and refrigerate until time to serve. When ready, bake for 10 to 12 minutes at 375 F. Once cooked, these are also delicious served at room temperature so feel free to make them at home and bring them to a party without having to do any extra work.
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