So who’s tried the pizza base made of cauliflower? I tried and tried with it and never felt like I could squeeze enough of the water out from the cauli so I always found it really soggy and hence such a disappointment! Especially after all of the effort of chopping the cauliflower, steaming it, processing it, squeezing it through a muslin multiple times. It also didn’t allow me to pick it up with my fingers…
(eating pizza with a knife and fork = sacrilege, restaurant or not).
This pizza base made from sweet potato is frigging awesome. It’s tastier than the cauli one too and still packed full of super nourishing ingredients.
Sweet potatoes contain a shed load of fibre which helps to keep you regular and helps to bind to toxins and shift them out of the body. Fibre also helps to keep you fuller for longer! Which is why sweet potatoes are better for you than white potatoes.
They also contain a good amount of beta-carotene which is the precursor to vitamin A, a powerful antioxidant! Vitamin A is also really good for repairing the mucous membranes in leaky gut/ IBS also good for your eye health (something most of us take for granted)!
The ground almonds contain a good source of protein, something that you don’t get with regular pizza bases which are just carb and gluten heavy. Ground almonds also contain Vitamin E which is fantastic for skin healing. There is added protein from the egg which binds all this together.
- 1 cup of cooked and mashed sweet potato – don’t overcook them as they will become too mushy and the pizza base will not crisp up as easily
- 1 cup of ground almonds
- 1 egg or 1 tablespoon chia seeds if vegan
- 1 teaspoon dried mixed herbs
- ½ teaspoon garlic granules
- Pesto or tomato puree for the sauce
- Any toppings you like (I used courgette, olives, tomatoes and vegan cheese)
- Pre-heat your oven to 180degrees, fan assisted oven. And line a baking try with non-stick baking parchment.
- Start by pre-cooking your sweet potatoes, you could bake them in their skins, then scoop out the flesh or steam them, I would avoid boiling them as they hold too much water this way. Then mash them until smooth, stir in the ground almonds, and the egg or chia seeds. Followed by herbs and garlic.
- Tip your mixture on to the parchment, and spread it out in to a circle shape, about ½ an inch thickness. Try to make the middle of the circle a little thinner, so that it cooks through and is crispy throughout. Bake in the oven for 25 minutes. Then remove from the oven and turn the base over, and bake for another 5-10 minutes until golden brown and crisped up.
- Now spread over your tomato puree or pesto and other toppings and pop back in to the oven for another 10-15 mins. Remove from the oven and I like to top with some fresh rocket and a drizzle of olive oil. Slice in to 8 pieces.
This pizza serves two, as it is very filling, I just serve mine with a fresh side salad and find it is more than enough!