Sweet potato pizza
Rachel Ama packs plenty of nutrition into her vegan sweet potato pizza. Freeze the bases and sauce separately for an instant pizza when you need it.
Each serving provides 697 kcal, 11.5g protein, 104g carbohydrate (of which 26g sugars), 23g fat (of which 12g saturates), 15.5g fibre and 1.9g salt.
Ingredients
For the base
- 1kg/2lb 4oz sweet potatoes, peeled and roughly chopped
- 200g/7oz oat flour
- salt and freshly ground black pepper
For the sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar or maple syrup
- small handful fresh basil, roughly chopped
For the topping
Method
To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened.
Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball.
Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat.
Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned.
Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised.
Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve.
Recipe Tips
Oat flour is just ground up oats, so you can make it with a blender or stick blender in a mug – you don’t need to buy something expensive. Just make sure you use gluten-free oats if you're intolerant.
