Paleo Sweet Potato Pizza
This recipe is ideal for the mid-week slump or a Saturday night Fake-Away!!
1 large sweet potato peeled and grated (use the grating blade on your food processor to save time)
1 tbsp of coconut oil
½ tsp of chili powder
½ tsp of Spanish smoked paprika
½ tsp of garlic powder
-Recommended toppings: 3-4 Button mushrooms, 1/4 red onion, handful chorizo, 8-10 tiger prawns, 3-4 cherry tomatoes, 1/4 sweet pepper.
Large glass bowl
Oven proof pan
Grater – food processor
Whisk and small bowl for you egg
Grease proof paper
Pizza dish or large baking tray
- Preheat the oven to 220°c/428°F.
- Heat the pan and add the coconut oil – allow to melt before adding the grated sweet potato. (If you are pressed for time skip this step and make the base raw – make sure to grease the paper with some coconut oil)
- As the sweet potato starts to cook and changes to a light yellow colour, gently sprinkle the spices and mix thoroughly.
- Continue cooking for a further minute or two, remove from the heat and season with lemon pepper.
- Put the sweet potato into a glass bowl and allow to cool for 5-10 minutes.
- Cut two large circles of grease proof paper the same size as the tray.
- Once the sweet potato has cooled down whisk the egg and add it to the mixture.
- Place one piece of paper on the tray and empty the contents of the bowl spread, it out evenly and place the other sheet on top, smooth out with a rolling pin / heavy book and place in the oven for 10 minutes.
- Prepare pizza toppings
- Remove from the oven, reduce heat to 200°c/ 392°F. Flip pizza and remove the parchment and add your chosen toppings – tomato passata works really well as a substitute for tomato sauce, the organic Bunalun one is delicious and paleo! Only put about 1 tbsp max on as too much will make your beautiful base soggy! Top your pizza with your favourite treats and put it back into the oven for 10/15 more minutes depending on what you’ve put on top!
- Serve and enjoy!