04 Feb Mini Heart-Shaped Sweet Potato Pizza

Gluten-free, paleo and easily adjusted to vegan

For a softer (not-so-crispy-base) you can use only ½ cup almond flour, ½ cup coconut flour instead of 1 cup just almond flour.

• To make the base vegan you can substitute the egg with one flax egg & 6 Tbsp water, although you won’t get the same result in terms of crispiness.
• The base can be stored in the fridge for 2 – 3 days or frozen for 1 month. If you want to use a frozen base, first defrost in the oven for 10 minutes and then add all the ingredients before grilling.

INGREDIENTS:

• 2 cups sweet potato from roasted sweet potatoes
• 1 egg
• 1 cup almond flour
• 1/4 cup tapioca flour  
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Italian seasoning or oregano

TOPPING OPTIONS:

• Caramelised onions (1 sliced onion pan fried with coconut sugar and water)
• Balsamic vinegar
• Tomato puree
• Rocket
• Nutritional yeast
• Tahini & lemon juice dressing (tahini mixed with juice of 1 lemon and water)

METHOD:

1. Roast sweet potatoes at 200° Celsius for 1 hour, until they are very soft.
2. Once they have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
3. In a large mixing bowl, add sweet potatoes, and use a hand mixer to whip the sweet potatoes until they are smooth.
4. Add the rest of the ingredients and use the hand-mixer again to mix well.
5. Preheat oven to 180° Celsius.
6. Line a baking tray with baking paper. Scoop “dough” in heaping ½ cups.
7. Wet your fingers, and lightly press down on the top of each mound.
8. Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 2cm in diameter. Finally, use the back of a spoon to form heart shapes. I like to use wet fingers to gently mold the edges of the crust. Or you can scoop all the dough into a piping bag and pipe heart-shaped pizza bases and smooth out with the back of a spoon.
9. Bake the base for 30 minutes.
10. Top the base with sauce, or other toppings, as desired.
11. Return topped pizzas to the oven for 12 – 20 minutes (depending on how many toppings are added). A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.