Sweet Potato Pizza
This delicious sweet potato pizza can be enjoyed by all family members. It’s makes for a perfect Sunday dinner meal, lunchbox filler and mid-afternoon snack. It’s high in fibre, vitamin A and plenty of other goodness to fuel growing little people. It’s also a great one to make with the kids – and you don’t need to be an expert in the kitchen to make this recipe.
DIETARY: VEG, EF, NF
ALLERGENS: Dairy, Wheat
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 12
PREP: 15 mins
COOK: 25-30 mins
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Ingredients
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| 1 ½ cups (375g) sweet potato, peeled, cubed and steamed | |
| 1 ½ cups (225g) wholemeal spelt flour | |
| 2tsp (8g) baking powder | |
| 1tbs (20ml) extra virgin olive oil | |
| 1tsp (2g) dried oregano | |
| 125g (½ cup) passata, low salt | |
| 160g (2 cups) grated cheese | |
| 1 carrot (130g), peeled and grated | |
| 1 small zucchini (150g), rinsed and grated | |
| ½ small capsicum (140g), rinsed, seeds removed and finely diced |
Equipment
| High-speed food processor |
Directions
1.
Preheat oven to 200°C and line a pizza pan or baking tray with baking paper.
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2.
To make the dough, place sweet potato, flour, baking powder, olive oil and oregano into a high-speed food processor and process until well combined.
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3.
Place dough onto prepared tray, press the dough into a large 28-30cm circle, using slightly oiled hands. To achieve a crispy base, the dough should be about ½ cm thick.
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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.
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5.
Remove pizza base from oven, spread the tomato paste, leaving a 1cm edge. Sprinkle with cheese and top with vegetables, return to oven and bake a further 7-8 mins until cheese golden brown and melted.
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6.
Allow to cool, cut into slices.
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Notes
MANDY’S SERVING SUGGESTION: Serve lunch with vegetable sticks (raw & steamed or roasted).
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Prep tips: Steam the sweet potato the day before. Pre-bake the bases only and freeze.
Allergies: For a gluten-free version: Swap wholemeal spelt flour with brown rice flour.
Easy swaps: Swap vegetables for other toppings of choice such as mushrooms, tomatoes, olives, feta, corn, fresh herbs such as basil and oregano.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
Fussy eaters: Blend the veggies into the tomato base.
