Pizza is back on the menu with this delicious sweet potato crust!
Amazingly, this dough only has two ingredients: sweet potatoes and oats. Sweet potatoes are high in Vitamin A and beta-carotene, so they’re very good for your eyes. They’re also pretty high in fiber and vitamin C, making them incredibly good for you and your digestive tract. Given the sweetness in their name, it’s maybe surprising to learn that they actually help control blood sugars, giving less nasty spikes than a white potato. Combined with delicious, heart-healthy oat flour, this pizza dough is so good for you.
Did you ever think you’d be able to enjoy a delicious, gluten-free pizza that was so jam-packed with nutrition? I’ve suggested some of my favourite toppings for this pizza, but you can go wild! Don’t like mushroom? Leave it off! Only like onion? Pack this baby full of delicious, crunchy red onion - or caramelize it instead!. That’s the great thing about pizza, you can make it uniquely yours so you’re never disappointed with the taste. The other thing about this crust is that it makes a lot of dough! You could easily split it down into two, three, or four different bases so the whole family can make their own pizza --- or you can have a different lunch every day of the week.
Serve this up with a big gut-friendly salad and enjoy!
For the base:
- 500g sweet potato or yam, peeled and chopped
- 2 cups oat flour (can source gluten free if needed)
For the topping (suggested):
- 2 Tbsp tomato puree
- 1 cup baby spinach
- 1 red onion, sliced
- 3 chestnut mushrooms, sliced
- 1 red pepper, sliced
- 2 garlic cloves, minced
- Salt & pepper
- 2 tsp Italian mixed herbs
- 1 tsp chili flakes
- 2 Tbsp extra virgin olive oil plus extra to drizzle
- A few fresh basil leaves
- OPTIONAL: 60g vegan mozzarella, sliced
- Preheat oven to 400F and line a large baking tray with wax paper.
- Cook the sweet potato either in a steamer or by boiling until the potato is soft. Mash the potatoes then add the oat flour and stir until well combined. Shape the dough into a ball and put on the baking sheet. You might find having a small bowl of water to dip your hands into will help stop the dough from sticking. Press the dough out into a pizza shape, about ¼ inch thick, and smooth it out. Bake for 15-18 minutes.
- Meanwhile, in a large mixing bowl, mix all the veggies except spinach with the salt, pepper, Italian herbs, chili flakes, and olive oil until they’re fully coated.
- When the dough has finished baking, spread the tomato puree on the base and add a layer of spinach. Then top with the spiced veggies. Finally, add the vegan mozzarella* optional, basil leaves, and finish with a drizzle of olive oil.
- Bake for 8-10 minutes, until the cheese is bubbling and browning.