Meatless Monday: Quinoa and Teff Sweet Potato Pizza

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

This gluten-free, dairy-free, delicious dinner gives new meaning to “Sweet Potato Pie”!   Homemade pizza can be a healthy alternative to traditional delivery; and why not make it gluten free, nutrient and protein dense?
Teff and quinoa are both naturally gluten-free grains, often called ancient grains because they’ve grown on earth for thousands of years.  In fact, they are not grains at all but seeds that can be ground into flour.  Both are rich in protein, fiber and minerals like iron, and calcium.

Did you know 2013 is being declared “The International Year of the Quinoa” by The Food and Agricultural Organization of the United Nations?  Many countries in South America, like Bolivia, where it is indigenous,  have pushed for this designation since the crop is not only rich in nutritive value, but has impressive biodiversity and may play an important role in food security across the globe.

I used fall favorites sweet potato, kale, garlic and onions to top this pizza, with a drizzle of olive oil in place of tomato sauce.  Feel free to get creative and use fun toppings like pesto or traditional ones like tomato sauce, green peppers and mushrooms.

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For Toppings:
1 medium sweet potato
3 cloves garlic
4 kale leaves
1/2 red onion
1 Tbsp. olive oil
1/4 teaspoon sea or Himalayan salt
1/8 teaspoon ground black pepper

For Pizza crust:
3/4 cup quinoa flour
1/4 cup teff flour
1/4 teaspoon sea salt
1 teaspoon yeast
1/2 teaspoon sugar (optional or use 1/4 teaspoon Stevia)
1/2 cup warm water (you may need more)
1 Tbsp. olive oil


  1. Preheat oven to 425 degrees F.
  2. Wash and peel sweet potato.
  3. Cut sweet potato into thin slices/circles.
  4. Spread onto parchment paper lined baking sheet.
  5. Drizzle olive oil, salt and pepper over sweet potato circles.
  6.  Bake for 15-20 minutes or until soft and lightly browned.
  7. While sweet potatoes are baking, wash and chop kale, garlic and onions. Cut onion into thin slices and chop or mince garlic finely.
  8. Begin to prepare crust by combining quinoa flour, teff flour, salt, yeast and sugar in a medium sized bowl.
  9. Add warm water and stir with a fork. Continue to stir, adding more warm water 1 Tbsp. at a time as needed until dough forms a stiff ball. (I needed 2 1/2 Tbsp. of water in addition to the 1/2 cup)
  10. Cover bowl with a towel and let rest for 10 minutes.
  11.  Drizzle 1 Tbsp. olive oil over parchment paper on pizza dish or baking sheet.
  12. Place dough onto oiled parchment paper and using plastic wrap flatten out into a circle or rectangle depending on the shape of your cooking sheet.
  13. Remove plastic wrap and pre-bake dough for 8-10 minutes until golden brown.
  14. Remove from oven and add toppings.
  15. Reduce heat to 325 degrees and bake for an additional 3-4 minutes until toppings are heated.

16.) Slice and enjoy!



  • Kale – spinach
  • Garlic – shallot
  • Onion – green pepper
  • Sweet potato – butternut squash, purple potatoes
  • Sugar – Stevia

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 6-8

  • Nutrition per serving:
  • Calories150
  • Fat6g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium20mg
  • Carbohydrates21g
  • Fiber4g
  • Sugars1g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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