Smashed Sweet Potato BBQ Chicken Pizza
A healthy, high-fiber, macro-friendly twist on pizza night!
If you’re looking for a fun, flavorful, and healthy spin on pizza, this Smashed Sweet Potato BBQ Chicken Pizza checks every box. It’s easy to make, packed with fiber, loaded with protein, and perfect for anyone tracking their macros. Sweet potatoes create a naturally gluten-free crust that’s slightly crisp on the edges, tender in the middle, and loaded with nutrients.
Why Sweet Potatoes?
Sweet potatoes are a true nutritional powerhouse. They’re rich in:
Fiber: Supports digestion and helps you feel full and satisfied.
Complex Carbs: Provide sustained energy without a blood sugar spike.
Beta-Carotene: A powerful antioxidant that supports skin, eye, and immune health.
Potassium & Magnesium: Essential for heart health and muscle recovery.
Swapping traditional pizza crust for sweet potato not only ups the nutrition but creates a slightly sweet, perfectly balanced base that pairs beautifully with savory BBQ chicken and creamy mozzarella. (I love primal kitchen bbq sauce)
Macros & Meal Prep Friendly
This recipe is easy to customize for your goals. You’re getting lean protein from the chicken, complex carbs and fiber from the sweet potatoes, and just enough cheese and BBQ sauce to satisfy those comfort food cravings—all while staying macro-friendly.
👉 Pro Tip: These make great leftovers too—store in the fridge and reheat in the air fryer for a quick, healthy lunch!
Ingredients (yields 4 small pizzas)
2 medium-sized sweet potatoes
1½ cups shredded chicken breast (rotisserie or homemade)
¼ cup + ½ cup low sugar BBQ sauce
½ cup shredded mozzarella
½ red onion, thinly sliced
¼ cup fresh cilantro
Olive oil cooking spray
⅛ teaspoon salt
Directions
1. Preheat & Prep Preheat your oven to 350°F. Line two baking sheets with parchment paper. Also, cut two extra sheets of parchment paper for smashing the sweet potatoes.
2. Cook the Sweet Potatoes Place sweet potatoes on a microwave-safe plate, cover with a paper towel, and microwave for 6 minutes in 2-minute intervals, rotating after each interval for even cooking.
3. Prepare the Chicken While the sweet potatoes cook, mix 1½ cups shredded chicken with ¼ cup BBQ sauce in a medium bowl.
4. Smash the Sweet Potatoes Once the sweet potatoes are cooked, carefully slice them in half lengthwise. Place one half cut-side down on a parchment-lined baking sheet. Cover with another piece of parchment, then press down firmly with a heavy pan or cast iron skillet to create a crust about ½ inch thick.
5. Prep for Baking Repeat for all potato halves. Remove the top parchment and lightly spray each crust with olive oil spray.
6. First bake Bake the crusts for 5 minutes at 350°F. Add Toppings Remove from oven.
7. Toppings Top each crust with equal portions of the BBQ chicken mixture, sliced red onions, and shredded mozzarella.
8. Final Bake Return to oven and bake for an additional 8 minutes until cheese is melted and bubbly.
9. Finishing Touches Garnish with fresh cilantro and a pinch of salt before serving.
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