If you’re an athlete or anyone who loves pizza but needs a gluten-free option that actually tastes good, these Mini Sweet Potato Pizzas with Chicken & Pesto are a game-changer. No bland, dry crust—just roasted sweet potato slices topped with rich pesto, juicy chicken, and melty mozzarella for the perfect mix of flavor, protein, and fuel.
This recipe is ridiculously easy to make and ideal for post-workout recovery, meal prep, or a quick bite when you’re craving pizza without the gut troubles. It’s naturally gluten-free, packed with fiber, and balanced to keep you energized without the crash.
And let’s be real—mini pizzas just make eating more fun. Whether you’re refueling after training or feeding the family, these are a win for nutrition, taste, and keeping everyone happy at the table.
Why you’ll love this gluten-free mini pizzas recipe:
- Packed with protein thanks to lean chicken and cheese
- Gluten-free and low-carb with a naturally sweet potato crust
- Ready in 30 minutes with simple ingredients
- Meal-prep friendly and great for leftovers
- Kid-approved because mini pizzas mean instant favorite for everyone
These mini pizzas store well and reheat easily:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll last up to 3 months.
How to reheat:
- Oven/Air Fryer: Reheat at 350°F (175°C) for 5-7 minutes until warm and crispy.
- Microwave: Heat for 30-60 seconds, though they may be softer.
If you have any questions about this recipe, drop them in the comments below. Don’t forget to rate it as this helps more people find my recipes. Thanks a bunch!
Also, try my easy and delicious Gluten-Free Green Pancakes. Watch the recipe tutorial on my YouTube channel. Get this recipe and 14 more along with a 28-day fitness challenge from my online store.
Now, let’s get cooking!
Gluten-Free Mini Sweet Potato Pizzas with Chicken & Pesto
Equipment
- 1 Large baking tray
Ingredients
- 2 large sweet potatoes
- ⅓ cup 60g basil pesto (green)
- ½ cup 55g mozzarella, grated
- 1 tbsp. olive oil
- 7 oz. 200g cooked chicken breast
- salt and pepper
Instructions
- Preheat the oven to 375 F (190 C) and line a large baking tray with baking paper or foil.
- Slice the sweet potatoes lengthwise (1/4 inch thick) and rub with olive oil, then season with salt and pepper.
- Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes. Remove from the oven, flip and top each slice with pesto, chicken and mozzarella cheese.
- Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted. Remove from the oven and garnish with basil leaves. Serve immediately.
Video
Notes
- 265 cals
- 21g protein
- 14g fats
- 15g carbs
- 2g fibre
So quick and easy, especially if you buy pre cooked chicken breasts or have leftovers! Great, and super satisfying lunch! I can’t wait to make again and try other topping variations too!
Thank you so much for this, Leanne. I love that you are already putting your own spin on this. It’s great to find a recipe that you can twist up in so many ways. I’m going to follow your lead. Thanks for the inspo (and the rating)! 🙏☺️