Caramelized Onion, Sweet Potato, and Kale Socca Pizza

October 16th, 2012 · Lisa · gluten-free, nut-free, Recipes, Savory, vegan mofo · Comments

I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

Happy Tuesday!

Today is my birthday and since you are my guest, you get to share in my celebration. I don’t know how you like to spend your birthday, but I quite enjoy a nice long walk to welcome the anniversary and a hearty lunch to look forward to as a reward. If you’re not too busy sightseeing, I’d be happy to keep a slice of this socca pizza warm for your return or I can pack up a portion for you to enjoy en route.

It is a little more involved than most of my weekday meals but since it is a special Tuesday, the extra effort seems worth it.

For the socca I used 1 batch of David Lebowitz’s socca recipe. It is a recipe that calls for the addition of all kinds of interesting options. Today, I opted to stick with my favourites, kale, sweet potato and some lovely, golden brown caramelized onion.

Caramelized Onion, Sweet Potato, and Kale Socca Pizza


  • 1 cup sweet potato puree*
  • 1/4 cup almond milk
  • 1 tsp Braggs liquid aminos
  • 1/2 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!

I hope your day feels extra special too. xo

  • Danielle

    Yum! I want to make this for dinner :) Now I just need some chickpea flour…

  • Danielle

    But more importantly! Happy Birthday :) Hope you enjoy the day! Look forward to your posts on your Paris travels!

    • Lisa P

      Thank you! I promise once MoFo is over I will share my Paris adventures :)

  • JL

    Happy, happy birthday! And YUM! xo

    • Lisa P

      I thought you’d enjoy the toppings :)

  • Dan Pitman

    Looks amazing! Happy Birthday Lisa!!

    • Lisa P

      Thanks Dano!

  • Hannah

    Oh my darling! See, now this post I definitely do truly feel was written just for me (and you). Though, next time, let’s be careful with the lunch part, okay? I love you and hope you are happily in dreamland right now. Happy birthday, Lisa. Let’s keep celebrating.

    • Lisa P

      Thank you my sweet, sweet Hannah.

  • Mom

    I know this is a perfect birthday meal for you – it has kale!!

  • Cadry’s Kitchen

    I hope you had a wonderful birthday deserving of fabulous you!!

  • Cadry’s Kitchen

    I hope you had a wonderful birthday deserving of fabulous you!!

  • Lindsay Isaac

    Yum!!!!!! Happy birthday!!!!!

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