Gluten-free, dairy-free, egg-free, nut-free, oil-free, salt-free, meat-free and still delicious?!
You got it!
Struggling to find a dish perfect for a group of people with all different dietary requirements? Look no further, the sweet potato pizza is here!
This pizza is a real crowd-pleaser and is actually surprisingly easy to make, the crust is only two ingredients and the ‘mozzarella’ takes just three ingredients.
There’s also a tonne of different toppings you could experiment with and this recipe is so basic that you can really change it up a lot depending on what you have on hand and what you like!
Personally, I love this pizza with my home-made spinach and walnut pesto as a base, which I will be posting the recipe for soon so keep your eyes peeled for that one if you’re interested.
So whether you’re looking for something to fill your fussy eaters, or you want to eat an entire pizza by yourself without feeling sick (no judgement), then this is the perfect pizza for you and for any occasion!
Prep Time: 10 mins Cook Time: 50 mins
Total Time: 1 hr Servings: 6-8
for the crust
- 1 medium sweet potato (around 500g)
- 2 1/2 cups oat flour/chickpea flour
for the ‘mozzarella’
- 1 cup unsweetened plant milk (I used oat)
- 1/2 cup tapioca flour
- 1 tbsp nutritional yeast (use more for an even cheesier flavour)
- salt & pepper to taste (optional)
for the ‘pepperoni’
- 1/4 of a courgette (zucchini)
- 1 tbsp liquid aminos
- 1/2 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried garlic
- 4 tbsp water
- dash of chilli flakes
- salt & pepper (optional)
- spinach & walnut pesto
- cherry tomatoes
- black olives
- sauteed mushrooms
- rocket (arugula)
- grilled artichokes
- sun-dried tomatoes
- roasted aubergine (eggplant)
- Preheat your oven to 210 degrees Celsius.
- Peel and chop the sweet potato into small cubes and boil for ten minutes or until tender.
- While the sweet potato is boiling, finely slice the courgette and place in a shallow dish or container along with the marinade ingredients. Make sure each slice is nicely covered and set aside to marinate. Alternatively you can do this overnight or leave for a few hours if you have time.
- Once the sweet potato is cooked, drain it, transfer to a mixing bowl and mash. You may wish to allow it to cool for a little while before adding in the flour.
- Add the flour to the sweet potato a cup at a time to combine. I used one-and-a-half cups of chickpea flour and one cup of oat flour but you could use all chickpea, all oat, or try another kind of flour!
- Once a dough is formed, wet your hands to stop the mixture from sticking to them and form it into a ball. It will be a little bit messy and not as firm and ‘together’ as a regular pizza dough but this is normal and it will firm up once cooked!
- Place the dough on a baking tray lined with parchment paper and flatten it out into the shape of the tray.
- Bake the dough in the oven for around twenty to thirty minutes or until slightly golden.
- In the meantime, transfer the courgette slices to a pan on medium-high heat along with a drop of the marinade or some olive oil if using, and fry for a few minutes on each side until soft.
- To make the ‘mozzarella’ just add the ingredients to a pot, place on medium-high heat and whisk constantly until it starts to thicken and clump together. Remove from the heat and continue to whisk for a moment as it will continue to thicken.
- Once the crust is ready, add the courgette ‘pepperoni’, the ‘mozzarella’ and any other toppings you like.
- Place in the oven for a further ten minutes or until everything is cooked to your liking.
- Serve immediately and enjoy!
Thank you for reading and I really hope you enjoyed this recipe!
I’d love to see your recreations so don’t forget to tag me @laveganrose on instagram, use my hashtag ‘laveganrose‘ or send me a message!
I hope you have a wonderful day.