Sweet Potato Crust Pizza

This gluten free pizza is nutritious and delicious, and the sweet potato twist is a speedier alternative to traditional crusts.

Ingredients

-1 pizza+

Metric

Method

1. 1

   Put the sweet potatoes into a steamer and steam for 20 minutes until soft. Alternatively, you can boil them until soft.

   
2. 2

   Preheat the oven to 200°C fan / 425°F and line a large baking tray with baking paper.

   
3. 3

   Transfer the sweet potatoes to a mixing bowl, leave to cool, then mash. Add the oat flour and mix with a wooden spoon until well combined.

   
4. 4

   Pour a little water into a small bowl and use it to wet your fingers, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.

   
5. 5

   Shape the dough into a circle roughly 0.5cm (¼”) thick and smooth it out around the edges. Bake in the preheated oven for 15–18 minutes, until firm.

   
6. 6

   Put the onions, mushrooms, red peppers and garlic into a mixing bowl along with the dried mixed herbs, chilli flakes, a drizzle of olive oil and generous pinches of salt and pepper. Mix until the veggies are fully coated in the seasoning.

   
7. 7

   Once the dough is ready, remove it from the oven and spread the tomato purée over the top, followed by a layer of spinach. Then lay the veggies all over. Spread the vegan mozzarella slices across the pizza. Bake in the oven for 8–10 minutes.

   
8. 8

   Finish with a few basil leaves and a drizzle of olive oil.