Sweet Potato Pizzas
VG | NF | RSF
Ingredients
- 550 grams boiled sweet potato
- 1.5 cups white spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
Topping
- 125 grams tinned tomatoes
- 1 tsp dried mixed herbs
- 1 clove garlic minced
- salt and pepper to taste
- 1 cup mozzarella cheese
Instructions
- Peel and dice the sweet potato
- Boil the sweet potato until soft and drain
- Mash the sweet potato well and then mix the flour, salt and baking powder together in a separate small bowl. Add in the flour to the dough, reserving a little incase it is not needed
- Keep adding the flour and mixing in well until a dough has formed - it should be only very slightly sticky. I find I do need to use all of this flour
- Flour your benchtop well and a rolling pin, and place the dough down on the well floured surface
- Roll out gently with the rolling pin to a thickness of just under 1/2 centremetre. Place the rolled pizzas onto a baking tray
- To make tomato sauce for the topping, mix the tomatoes, mixed herbs, minced garlic, salt and pepper together in a bowl.
- Top with the homemade tomato sauce and mozzarella
- Place into the oven to bake at 180 degrees for roughly 20 minutes until slightly golden and crisping up around the edges
Notes
* Possibly you may need to add a touch more flour to the dough, you will know if you do as it will be hard to roll out and place onto the baking tray without sticking. Flouring the surfaces well will help but they should be easy to roll out & transfer. If not, add more flour to the dough
* You can really top these with whatever you wish!
Tried this recipe?Let us know how it was!