This Friday really is a time to celebrate, as Feburay 9th in ‘National Pizza Day’! So what a perfet excuse to try a helathy pizza base alternative! We have all heard of the inafmous ‘cauliflour pizza’ (which if you haven’t tried already you must, as the flavour is amaizng!) But I think I can go one better with this delicious Sweet Potato pizza base. This simple, healthy alternative is perfect for when you have that Friday night pizza craving!
My suggested topping of witled spinach, smooth goats cheese, pointed red peppers and caramlised red onion goes perfectly with the sweet, smooth base… however topping options are limitless, so be as creative as you like!
…And yep, it’s diary free and gluten free! Not bad, right?
- 500 g sweet potato peeled and roughly chopped
- 100g Wholewheat Buckwheat flour
- 4 tbsp tomato puree
- 1 tablepoon olive oil
- 1 teaspoon garlic puree
- pinch of salt & pepper
- 2 teaspoons itallian herbs
My suggested topping:
- 50g wilted spinach
- 1 sweet red pointed pepper sliced
- 50g soft goats cheese
- 2 tablepsoons caramised onion (recipe included below)
For the caramlised onions:
- 1 red onion, peeled and finely sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
What you need to do:
Preheat oven to 180°C and line a large baking tray with greaseproof paper.
Peel and chop your sweet potato into small chunks and then boil for around 20 minutes until the potato is soft.
Transfer the soft sweet potato to a mixing bowl and mash. Then add buckwheat flour with a pinch of salt and pepper and mix with a wooden spoon until well combined.
Shape the sweet potato dough into a ball and place it on the lined baking tray and shape the dough into a circle roughly 0.5cm thick and smooth around the edges.
Bake the dough in the preheated oven for 15-18 minutes.
Meanwhile, prepare the tomato layer by mixing your tomoato and garlic puree with the olive oil, salt and pepper and herbs.
Chop the red pepper into thin strips and wilt the spinach until soft.
To make the caramlised onions, place your red onion into a large pan with a little olive oil and cook over a medium heat for about 20 minutes, until softened. Then, reduce the heat and add the balsamic vinegar and honey, mixing through to create a sticky consistancy and remove from the heat.
Once the dough has finished baking, remove from the oven and spread the tomato layer on top. Then, start evenly layering the red peppers and spinach before spooning small amountd of the cramalised onion on top and finally crumbling your goats cheese.
- Bake in oven for 10-12 minutes until golden brown and enjoy!