Base Ingredients

 

1 large sweet potato, peeled and diced

1 egg

¾ cup almond meal

1 tbsp. coconut flour

1 tbsp. coconut vinegar or apple cider vinegar

1 tbsp. minced garlic

1 tbsp. paprika

1 tsp. dried oregano

½ tsp. salt

 

*For a vegan option use ¼ cup coconut yoghurt instead of egg

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Optional Toppings

 

Mushrooms

Avocado

Rocket

Purple onion

Cherry tomatoes

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Directions

 

1. Steam sweet potato for around 20-30 minutes. Do not boil sweet potato directly in water, as it will make the base too moist.

2. Preheat the oven to 210°C or 410°F and prepare a baking tray with an elevated baking rack. Using an elevated baking rack will help the middle of the base become crispier when baking in the oven. You can use a regular baking pan with no elevated rack however keep in mind that the middle of the base won’t be as crunchy as regular pizza bases.

3. In a food processor combine sweet potato and the remaining ingredients and process until smooth.

4. On baking paper, scoop the mixture out of the food processor and with a spatula spread it into a large circle evenly on the baking paper. Take your time with this step ensuring it is not too thick for extra crispiness.

5. Place the base into the oven for 20 – 30 minutes depending on your oven. Check continuously in the last 10 minutes for crispiness, as you want it to be crispy but not burnt on the edges.

6. Allow the crust to cool whilst prepping some toppings!

7. Add toppings such as pizza sauce, cherry tomatoes, purple onion, avocado and mushrooms.

8. Return to the oven for 10 minutes to crisp toppings.

9. Top with further ingredients such as rocket and balsamic glaze and enjoy!