Sweet Potato Pizza, anyone? This sweet potato version is a lot lighter than a traditional wheat crust, yet equally delicious with the bonus of being filling without leaving you feel heavy and ultra nutritious. The addition of Vita Coco coconut oil in the base makes it extra moist and fluffy.
Make 1 large base
For the base:
1 and 1/2 large sweet potato – about 5 cups of sweet potato cubes – peeled
1 1/4 cup of spelt flour
1/4 cup of chickpea flour (also called gram flour)
1 teaspoon of chia seeds + teaspoons of water
1 teaspoon of apple cider vinegar
1 teaspoon of salt
Optional: 1 tablespoon of mixed trued herbs
For the tomato sauce:
1 small red onion – finely diced
1 garlic clove – crushed
1 cup of tomato passata
A generous handful of fresh basil
Toppings (please feel free to change these according to your personal taste)
Red onion rings
Vegan nut cheese (or any cheese of your choice)
Place the sweet potato cubes in a pan and either steam or boil them. Cook them until they are tender when pierced with a fork. Remove them from the pan and let them cool down for about 10 minutes.
In a small bowl mix together the chia seeds with the water. Let it sit for 5 minutes until you have a sort of gloopy gel.
Once the potatoes have cooled down mash them with a fork until you have a smooth puree. Add the chia gel and give it another mix. Add the all the remaining ingredients and mix everything well together until you have a thick sightly sticky dough. It shouldn’t be too wet, you should be able to handle with your hands. If it’s too sticky add a bit more spelt flour.
Line a large baking tray with some parchment paper and spread the mixture into a round pizza shape. Bake in the oven at 200 degrees celsius for 25-30 minutes until the edges are golden brown.
While the pizza is cooking make the tomato sauce. Add the diced onion to a pan with a dash of olive oil. Cook for 5 minutes until the onion starts to soften and slightly translucent. Add the crushed garlic and cook for another minute. Add the tomato passata, fresh basil and cook for 10-15 minutes on a low heat. Once the tomato sauce is thick and creamy blend it quickly by just using an hand blender.
Remove the pizza base from the oven and spread the passata on top. Top with the cherry tomatoes, artichoke, olives and onion and place it back into the oven for another 5 minutes.
Finally top the pizza with the rocket and the vegan cheese and enjoy!