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Home » Recipes » Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust
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Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

Contributed by: Cara Lyons of Cara's Cravings

Cornmeal makes a delicious and easy pizza crust for savory breakfast toppings. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Low Sugar, Vegetarian.

Polenta Crust

Toppings & Assembly

  • 2 medium Sweet Potatoes, peeled and diced
  • 2 tsp Southwestern Seasoning blend
  • 1 large bunch of Kale, roughly chopped
  • 2 cloves of Garlic, minced
  • 1/4 cup canned diced Green Chiles
  • 3/4 cup cooked Black Turtle Beans
  • 1 cup shredded Monterey Jack cheese
  • 6 large Eggs
  • 1/8 tsp freshly ground Black Pepper

Directions

Polenta Crust

Step 1

Line a 9x13-inch rimmed baking sheet with parchment paper.

Step 2

Combine cornmeal and broth in a blender and process until fully combined. Pour into a medium saucepan. Bring to a boil over high heat, then reduce heat to medium low. Cook for 5-10 minutes, stirring almost constantly, until mixture thickens and starts to pull away from the sides of the pan. Pour into the prepared baking sheet and scrape into an even layer with a rubber spatula.

Step 3

Cool for 20 minutes, then cover with plastic wrap, transfer to the refrigerator, and chill for at least 30 minutes. (Can be refrigerated overnight.)

Step 4

Preheat oven to 375ºF. Remove crust from refrigerator and uncover. Bake for 45 minutes, or until firm.

Toppings & Assembly

Step 1

Preheat oven to 350ºF. Arrange sweet potato on a nonstick baking sheet. Spray with cooking spray and sprinkle with southwest seasoning. Toss to coat. Roast for 30-40 minutes, turning occasionally, until tender. (The sweet potatoes can be cooked a day or two ahead of time and kept refrigerated, or roasted at the same time as the polenta crust.)

Step 2

In a large nonstick skillet, saute the kale with a few splashes of water, until it wilts down a bit. Add the garlic and saute 1 minute more. Remove from heat.

Step 3

Remove the crust from the oven and add desired toppings. Scatter the sweet potatoes, kale, green chiles, black beans, and cheese evenly over the polenta pizza crust. Carefully crack the eggs on top. Bake at 375ºF for about 15 minutes, until egg whites are set and yolks are still runny. Sprinkle with black pepper. Slice and serve hot.

Serves 6 - 8.
Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

Servings: 6-8

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Products Used in this Recipe

Gluten Free Medium Cornmeal
 Gluten Free
Gluten Free Medium Cornmeal
View Details »
Black Turtle Beans
 Grains Beans Seeds
Black Turtle Beans
View Details »
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Nutritional Information

Serving Size: 277g
Recipe Yield: 6-8 		Amount Per
Serving 		% Daily
Value
Calories 260  
Calories from Fat 80  
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g %
Cholesterol 150mg 50%
Sodium 380mg 16%
Potassium g %
Total Carbohydrate 32g 11%
Dietary Fiber 5g 20%
Sugars 2g %
Protein 13g %
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.