Try this recipe, or contribute your own.
- salt and pepper to taste
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1 tablespoons olive oil
- 1/2 cup grated mozzarella cheese
- for the sweet potato noodles:
- 2 medium sweet potatoes peeled, blade d
- for the buns:
- 2 medium eggs beaten
- 4 tablespoons marinara sauce
- 8 slices turkey pepperoni
- chopped basil to garnish
- Carbohydrate 16.1258299981316 g
- Cholesterol 101.008749999728 mg
- Fat 7.40069874781557 g
- Fiber 2.38494998366099 g
- Protein 7.7702624997583 g
- Saturated Fat 2.8605716246539 g
- Serving Size 1 1 pizza (119g)
- Sodium 225.490268173459 mg
- Sugar 13.7408800144706 g
- Trans Fat 0.606983499921136 g
- Calories 162 calories
Step-by-step
- 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.
Compressing the Noodles
Transforming root vegetables into a cohesive base requires deliberate pressure. Sweet potato strands naturally resist binding, which is why chilling them under a weighted can inside ramekins for fifteen minutes is non-negotiable. Skipping this rest leads directly to loose strands that disintegrate the moment oil hits the hot pan. Press the foil directly onto the surface to ensure the starches and eggs fuse tightly during refrigeration.
Managing Pan Temperature
Frying these delicate rounds demands precise heat regulation. When heating the tablespoon of olive oil in your skillet, wait for the surface to shimmer before releasing the contents of the ramekins. If the oil remains lukewarm, the exterior fails to form a protective crust. Cook the base for five solid minutes on each side, flattening the edges with a spatula to tuck in stray pieces before transferring the rounds to the oven.
Reheating and Storage
Leftovers demand dry heat to recover their original texture. Stored in an airtight container in the refrigerator for up to three days, the crusts soften considerably. Avoid the microwave entirely, as moisture will turn the sweet potato base soggy. Instead, place them back into a 400-degree oven for five minutes to crisp the edges and melt the cheese evenly.
