A while back I made this pumpkin tart flambee and you guys were loving it! When I wanted to make it again in form of a pizza, I had run out of pumpkin. So I tried a version with kumara (sweet potato) instead and it turned out so beautiful!
The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there 🙂
And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe 🙂
Makes two small pizza:
For the pizza dough:
350g cooked kumara (sweet potato)
60g buckwheat flour
60g rice flour
For the pizza sauce:
80g cashews or macadamias
1 garlic clove
1 tablespoon ground paprika
1 tablespoon rice flour
1 teaspoon dried thyme
1/2 teaspoon salt (or less if desired)
1-2 pinches chili powder
Topping of your choice (I use onions and zucchini)
1. Let the cooked kumara cool down completely. Then place it in a bowl and mash it with a potato masher.
2. Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
3. Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
4. Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
5. For the sauce, blend all ingredients in a powerful blender until smooth.
6. Pour half the sauce over the pizza dough and add toppings of your choice.
7. Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.