052_Sweet Potato_Feb16_6679

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)



  1. Crumble the yeast into the potatoes, add the flour and mix together until you have a soft fairly wet dough.
  2. 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.
  3. Make the sauce: Mix the tomato, basil and crushed garlic together, then season to taste.
  4. Leave to stand at room temperature while you get on with shaping the base.
  5. 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.
  6. Top with the tomato sauce, add the cherry tomato, oregano and finally the cheese
  7. Bake in the pizza oven, or heat oven to 240C° and put the pizza in. for about 7- 8 minutes until crisp.


  • 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


Experienced photographer with many years photographing people and families, as well as shooting and styling food.