This is delicious… & just fantastic for all those like me who need to avoid gluten. Kids love it too. Sweet potato and a gluten free flour such as rice with almond or gram, with a pinch of yeast. Check out the recipe below.
Sweet Potatoes pizza
150g cooked mashed sweet potatoes
5g Fresh yeast
200g Plain flour ( I used a mix of gluten free rice & gram flour) plus extra for rolling and dusting
For the tomato sauce
100g chopped tomato
Handful fresh basil
1 garlic clove, crushed
Salt and pepper
For the topping
125g ball mozzarella, chopped (grated cheddar will also do)
handful baby tomatoes, halved optional
To finish
Sprinkle of oregano (optional)
Method
- Crumble the yeast into the potatoes, add the flour and mix together until you have a soft fairly wet dough.
- Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
- Make the sauce: Mix the tomato, basil and crushed garlic together, then season to taste.
- Leave to stand at room temperature while you get on with shaping the base.
- If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
- Top with the tomato sauce, add the cherry tomato, oregano and finally the cheese
- Bake in the pizza oven, or heat oven to 240C° and put the pizza in. for about 7- 8 minutes until crisp.
Tips
- Any left-over dough, roll down to 1cm thickness, leave to rise, poke a few holes, top with olive oil, rock salt and rosemary for a tasty focaccia.
© Felice Tocchini 2015
