This gluten-free pizza swaps a traditional crust for a simple sweet potato and almond flour base that pairs beautifully with smoky barbecue sauce, tender chicken, and sharp red onion.

RD tip: Packed with fiber and protein, this pizza makes a great lunch option that should help keep you full throughout the afternoon.

Active time: 25 minutes | Total time: 50 minutes

BBQ Chicken Pizza With Sweet Potato Crust

Ingredients

• 1 lb (454g) sweet potato, peeled and cut into chunks
• 1/2 cup plus 2 tbsp (62g) almond flour
• 1/4 cup (37g) gluten-free flour
• 1 large egg
• 1/4 tsp salt
• 1/4 cup low-sodium barbecue sauce
• 1 cup (110g) part-skim mozzarella, grated
• 1 1/2 cup (227g) boneless skinless chicken breast, cooked and diced
• 1/4 small red red onion, very thinly sliced
• 1/2 small red bell pepper, thinly sliced

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Place the sweet potatoes in a microwave-safe bowl with 1/4 cup water. Cover and microwave until very tender when pierced with a fork, about 5 minutes. Drain well. Transfer to a large bowl and mash until completely smooth (you should have about 1.5 cups). Set aside and let cool to room temperature.

Add the almond flour, gluten-free flour, egg, and salt to the mashed sweet potatoes and stir to combine. Place the mixture on the prepared baking sheet and spread into a 10-by-8-by-1/2-inch (25 cm by 20 cm) rectangle using an offset spatula. Bake until the base is dry to the touch and beginning to brown on the edges, about 25 minutes.

Spread the barbecue sauce evenly over the pizza base. Top with the chicken, then arrange the onions and bell pepper evenly over the top. Sprinkle the cheese over everything. Bake until the cheese is bubbly and golden, about 10 minutes. Cut into squares and serve.

Serves: 4 | Serving Size: 1/4 of a pizza

Nutrition (per serving): Calories: 443; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 119mg; Sodium: 573mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 13g; Protein: 32g

Nutrition Bonus: Potassium: 969mg; Iron: 11%; Vitamin A: 55%; Vitamin C: 63%; Calcium: 8%

Originally published June 9, 2020; Updated May 2026

The post BBQ Chicken Pizza With Sweet Potato Crust appeared first on MyFitnessPal Blog.

This weeknight interpretation of the classic Alsatian dish is a hearty meal of sausage, cabbage and potatoes — and it’s perfect for fall. This version takes the whole dish and makes it happen on a sheet pan for ease. Be sure to use a rimmed baking sheet to prevent the ingredients from sliding off.

Active time: 10 minutes | Total time: 45 minutes

Sheet Pan Sausage Choucroute Garnie

Ingredients

• 1 small head red cabbage, cut through the core into eight 1/2-inch thick wedges
• 1 lb (453g) baby red potatoes, halved if large
• 1 apple, such as Honeycrisp or Granny Smith, halved, cored and sliced 1/4-inch thick
• 1 small yellow onion (125g), halved, peeled and cut through the root into 1/4-inch thick wedges
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cumin or caraway seeds
• 1/2 tsp yellow mustard seeds
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 precooked chicken-apple sausages
• 1/4 cup parsley, roughly chopped

Directions:

Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with aluminum foil.

In a large bowl, gently toss the cabbage, potatoes, apple, onion, olive oil, apple cider vinegar, cumin, and mustard seeds. Season with salt and pepper. Spread the mixture in a single layer on the prepared baking sheet and roast for 15 minutes.

Remove the baking sheet from the oven and use a spatula to flip the vegetables and apples. Arrange the chicken sausages on top and return to the oven. Roast for about 10-12 minutes more, or until the sausages reach an internal temperature of 165°F and are browned and the cabbage is crisp-tender. Let cool for 5 minutes.

Garnish with parsley and serve immediately.

Serves: 4 | Serving Size: 1 sausage and 1 1/2 cups of vegetables

Nutrition (per serving): Calories: 397; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 80mg; Sodium: 878mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 18g

Nutrition Bonus: Calcium: 9%; Potassium: 947mg; Vitamin A: 8%; Vitamin C: 93%, Iron: 18%

Originally published: October 8, 2019; Updated May 2026

The post Sheet Pan Sausage and Cabbage appeared first on MyFitnessPal Blog.

If you love fried rice but not the extra sodium and fat in takeout versions, this recipe is for you. Packed with vegetables and lean protein, it’s a great way to use leftover brown rice. Baking everything on a preheated sheet pan in a hot oven creates crispy bits of rice while streamlining the process. Feel free to switch up the vegetables or use other quick-cooking proteins, like diced chicken breast or tofu, in place of shrimp. A generous amount of fresh ginger adds bold flavor and provides antioxidants that may support overall health (1).

 Active time: 10 minutes | Total time: 30 minutes

Sheet Pan Shrimp Fried Rice

Ingredients 

• 2 tbsp (30g) safflower oil
• 2 tbsp black bean garlic sauce
• 3 medium garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp low-sodium soy sauce
• 3 cups (585g) cold cooked brown rice
• 3 cups (170g) shiitake mushrooms, caps sliced, stems discarded
• 2 celery stalks, thinly sliced
• 1 large carrot, finely diced
• 1 lb (454g) shrimp, peeled and deveined
• 3/4 cup (115g) frozen peas
• 2 green onions, thinly sliced
• 1 large egg, beaten

Directions

Place a large, rimmed baking sheet in the center of the oven and preheat to 450°F (246°C).

In a large bowl, whisk together the oil, black bean garlic sauce, garlic, ginger, and soy sauce. Crumble the rice into the bowl. Add the mushrooms, celery, and carrots, and toss to combine. Carefully spread the mixture onto the preheated baking sheet in an even layer. Bake until the rice begins to brown in the corners of the pan, about 10 minutes.

Add the shrimp and peas to the rice mixture and stir with a spatula to loosen any stuck-on bits. Spread the mixture back into an even layer and continue baking until the shrimp are opaque and cooked through, about 5–6 minutes more (the shrimp should reach an internal temperature of 145°F/63°C).

Meanwhile, scramble the egg in a small nonstick skillet over medium heat until just set. Remove from heat. Stir the cooked egg into the rice mixture along with the green onions before serving.

Serves: 4 | Serving Size: 1 1/4 cups

Nutrition (per serving): Calories: 444; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 229mg; Sodium: 698mg; Carbohydrate: 55g; Dietary Fiber: 7g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Potassium: 916mg; Iron: 12%; Vitamin A: 312%; Vitamin C: 23%; Calcium: 7%

Originally published October 2020; Updated April 2026

The post Sheet Pan Shrimp Fried Rice appeared first on MyFitnessPal Blog.