1. Preheat and Prep Your Pans

Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This helps prevent sticking and makes cleanup much easier.

2. Slice the Sweet Potatoes

Using a sharp knife, slice each sweet potato lengthwise into ½-inch-thick slabs. You want them thick enough to hold toppings, but not so thick that they take forever to cook. Aim for consistent slices to ensure even baking.

3. Season and Oil

Place the slices in a large bowl or directly on the parchment-lined baking sheets. Sprinkle with sea salt, black pepper, Italian seasoning, and garlic powder. Drizzle the oil over the slices, then use clean hands to toss everything together until well coated. Make sure the slices are laid out in a single layer with space between each piece—this helps them crisp rather than steam.

4. Bake the Sweet Potato “Crusts”

Bake for 20 minutes, flipping the slices halfway through. They should be golden brown on the outside and fork-tender inside. If you like them crispier, leave them in for an additional 3–5 minutes, but watch closely so they don’t burn.

5. Add the Toppings

Once the sweet potato bases are baked, remove the trays from the oven. Spoon a bit of marinara sauce onto each slice, followed by a generous sprinkle of mozzarella cheese and a spoonful of cooked chicken. If you’re using jalapeños, olives, or other toppings, add them now.

6. Broil to Finish

Turn your oven to broil. Slide the trays back in and broil the pizzas for 3 to 5 minutes, or just until the cheese is melted, bubbly, and slightly golden. Keep an eye on them—broiling happens fast, and you don’t want the toppings to burn.

7. Garnish and Serve

Sprinkle with crushed red pepper flakes if you like a bit of heat. Let the pizzas cool for a minute or two, then serve warm.