A simple and healthy alternative to traditional pizza dough using sweet potato crust. This gluten-free pizza is easy to make and topped with tomato puree, spinach, and a mix of veggies and vegan mozzarella.
1: Preheat oven to 200°C and line a large baking tray with greaseproof paper.
2: Cook the sweet potato in a steamer for 20 minutes or boil until soft.
3: Transfer the soft sweet potato to a mixing bowl and mash it.
4: Add oat flour to the mashed sweet potato and mix with a wooden spoon until combined.
5: Wet your hands with water and shape the sweet potato dough into a ball. Place it on the lined baking tray.
6: Shape the dough into a circle roughly 0.5cm thick and smooth out the edges.
7: Bake the dough in the preheated oven for 15-18 minutes.
8: Meanwhile, prepare the toppings by mixing onion, pepper, mushrooms, garlic, salt, pepper, Italian herbs, chili flakes, and olive oil until fully coated.
9: Remove the baked dough from the oven and spread tomato puree on top, followed by spinach and layered veggies.
10: Finish with slices of vegan mozzarella, basil leaves, and a drizzle of olive oil.
11: Bake in the oven for 8-10 minutes.
