Sweet Potato Crust Pizza

Method

1. First peel and dice the sweet potato. Then add it to a steamer and steam for 20 minutes until the potato is soft. Alternatively you can boil the sweet potatoes until soft.
2. Preheat oven to 200°C fan / 425°F and line a large baking tray with baking paper.
3. Transfer the soft sweet potato to a mixing bowl, leave to cool, then mash. Then add the oat flour and mix with a wooden spoon until well combined.
4. Prepare a little water in 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. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges. Then bake the dough in the preheated oven for 15-18 minutes until firm.
6. Meanwhile, to prepare the toppings, peel and slice the red onion, slice the mushrooms and peppers and peel and dice the garlic. Then add them all to a mixing bowl along with the dried mixed herbs, chilli flakes, a drizzle of olive oil and generous pinches of salt and pepper. Combine until the veggies are fully coated in the seasoning.
7. Once the dough is ready, remove it from the oven and spread the tomato puree over the top followed by a layer of spinach. Then lay the veggies all over. Next, slice the vegan mozzarella and spread the slices across the pizza. Bake in the oven for 8-10 minutes.
8. Finish with a few basil leaves and a drizzle of olive oil.