Sweet Potato Pizza (Crust)

I want to just call it Sweet Potato Pizza but my ingrained pedantic tendency to nit-pick screams at me that this is slightly misleading, as the sweet potato is only in the crust and not the entire pizza itself.

Point made (humour me!) – here’s the recipe. It’s cheap, it’s easy to make, it doesn’t even take that long (I whipped it up in about 1 hour – from scratch that’s not that long!) Plus with practice it takes less time. Baring in mind I had already made a batch of baked potatoes days ago so all I had to do was get them out and use them. So you might want to bake them first – but I’ll include that don’t worry!

So this is what you’re aiming for. Feel free to add different toppings. I just wanted mushrooms and tomatoes and avocado and spinach. You can use sweetcorn (now that I’ve thought of it I’m kicking myself for not adding it!!)

Ingredients:

[for the base – makes 1 large or 2 small]

2 large sweet potatoes or 3 medium sweet potatoes – yields about 2 cups when baked and soft.

1 and 1/4 cup oat flour (I made mine at home – just get 1 & 1/4 cup porridge oats and mill in your nutri-bullet/blender/food processor).

1/4 cup chickpea flour (or just use another 1/4 cup oat flour – this is more for flavour and to give it that doughy consistency when cooked).

1 flax egg (1 tbsp. freshly ground flaxseed with 3 tbsp. water, left to thicken for ~15 mins in the fridge).

2 tbsp. nutritional yeast (optional but I definitely recommend adding this)

1 tbsp apple cider vinegar

[toppings]

tomato puree – make sure it’s not too high in salt! I got mine from Aldi and it was double concentrate.

Whatever you fancy – slices of tomato, sweet corn, mushroom, pineapple, spinach, more nutritional yeast (for extra cheesyness)…avocado (though I recommend adding this at the end before serving!). Go WILD 🙂

Method:

1. Preheat oven to 200C/400F/Gas mark 6
2. Peel your baked potatoes** and place them along with the oat flour, chickpea flour, apple cider vinegar, and all other base ingredients in a mixing bowl and mix together, adding the flax ‘egg’ at the end.
3. Line a baking tray with parchment paper/greaseproof paper, or grease some tin foil if you don’t have these! (I had to do this, I used 1 tbsp coconut oil and coated the tinfoil with it with some tissue and then sprinkled more oat flour on top.)
4. Spread the dough out into a circle shape (or square if that takes your fancy!) It should be a more beige colour than the bright orange that the sweet potatoes were before.

6. Place in the oven for 25 minutes.

7. Prepare your toppings.

8. Get the pizza base out and spread with a good layer of tomato puree for the tomato sauce. Then arrange your toppings on top. (Leave the avocado for when you serve it!).

9. Put back in the oven for another 5-8 minutes until the toppings are cooked. Alternatively you could put it under a grill.

10. EAT. You won’t be able to stop so don’t try!

**To bake the sweet potatoes:
-Preheat oven to 200*C/400*F/Gas mark 6.

-Wash sweet potatoes and prick all over with a knife.

-Wrap each one in tinfoil, or place them on a baking tray lined with grease proof paper/tinfoil.

-Bake for 70 minutes, until a sweet golden/maple-y syrup starts to ooze out.

-Let them cool, then save them in the fridge.