Sweet potato pizza

Mandy Sacher

Mandy Sacher

Child nutrition expert and mother of two, Mandy Sacher, is a Paediatric Nutritionist and SOS Feeding Consultant. Her private practice focuses on prenatal and childhood nutrition, helping parents and mums-to-be feed their children healthy, nourishing foods right from the start. Mandy’s philosophy is simple: train children’s taste buds to enjoy nourishing, nutritionally...
Updated on Jun 14, 2024 · 2 mins read
Sweet potato pizza

Ingredients


Dough: 1½ cups (375g) sweet potato, peeled, steamed and mashed

1½ cups (210g) wholemeal spelt flour

2 tsp baking powder

1 tsp sea salt

1 tbs extra virgin olive oil

1 tsp oregano (dried)

Topping:1 cup (250ml) tomato paste or passata

2 cups (160g) grated cheese (cheddar, mozarella or feta)

Optional extras: basil, mushrooms, capsicum, tomatoes, olives, grated carrot, grated zucchini, anchovies

Equipment


Hand Blender using a food processor attachment


Method


1. Preheat oven to 200°C and line a pizza pan or baking tray with baking paper.

2. To make the dough, place all ingredients into a high-speed food processor and process until well combined. Or you can add the ingredients into a large bowl and knead well together with your hands until the mixture resembles a ball of orange pizza dough.

3. Press out the dough into a large circle. If it’s too sticky, oil your hands with olive oil. To achieve a crispy base, the dough should be about 1/2 cm thick.

4. Bake in the oven for approximately 15-20 mins or until the edges of the dough are slightly browned. 20 mins will ensure a crisp base.5. Remove

pizza base from the oven, add the tomato paste, cheese and preferred toppings, and grill for 5-mins, until cheese is melted.

6. Allow to cool and then cut into slices.

7. Serve immediately


Tip


Store in the fridge for up to 4 days or freeze the precooked base for up to 4 months.


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