Caramelized Onion, Sweet Potato, and Kale Socca Pizza by veganculinarycrusade


  • 1 cup sweet potato puree*
  • ¼ cup almond milk
  • 1 tsp Braggs liquid aminos
  • ½ tsp adobo sauce (or a few drops of hot sauce)
  • 1 tsp olive oil
  • 1 medium sweet onion, sliced into thin strips
  • 1 batch of socca (see link above)
  • 1 cup kale, destemmed and chopped into shreds
  • 1 tsp olive oil


  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine sweet potatoes, almond milk, Braggs and adobo sauce. Set aside.
  3. Add 1 tsp of olive oil to a medium sauce pan over medium-low heat. After about 30 seconds add the onion and stir to coat in oil. Stir every couple of minutes for about 45 minutes or until the onions take on a golden brown colour. Set aside.
  4. Pour the socca batter into a tart pan and bake in the oven for 15 minutes. Turn on the broiler for 2 minutes to brown the top. Set aside.
  5. In the medium sauce pan that you use to caramelized the onions, saute the kale in a tsp of olive oil over medium heat. Saute just to wilt. It should take less than 1 minute.
  6. Now that all the components are ready to go, spread the sweet potato puree over the warm socca. Top with the wilted kale and caramelized onion. Serve warm or a room temperature.
  7. * To make sweet potato puree, I peel 1 medium sweet potato, chop it into 1 inch cubes, toss it with a splash of olive oil, bake it at 400 degrees for 55 minutes and then puree in a food processor until smooth. Done!