Sweet Potato Pizza Mexicana

Let’s be honest, this thing just sells itself, doesn’t it? Has anyone really ever had to convince a somebody to eat pizza?

Granted, ordering one is much easier, however this recipe is just perfect for those times when you want to eat something healthy but not quite enough to subject yourself to a boring salad. Actually, this pizza is SUPER healthy, it’s literally just made out of vegetables, a tiny bit of flour and vegan cheese which you can totally skip. No oil, no salt, no greasy lips, just pure flavour.

Dubious about sweet potato working as a base? Don’t be. You’ll honestly be amazed at how well it works as a bread replacement.

Sweet Potato Pizza Mexicana

Serves 2-4 | Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

INGREDIENTS
– 2 large sweet potatoes
– 4 tablespoons water
– 1 1/4 cup plain flour
– 1 teaspoon dried cumin
– 1 teaspoon dried garlic powder
– 1 teaspoon ground cilantro
– 1/2 teaspoon chili flakes
– 1 jalapeno
– 1 small tin of tomato puree
– Tomato salsa
– 5 tomatoes and/or tomatillos
– 3 sprigs kale
– 1 tablespoon nutritional yeast
– 1 teaspoon sesame seeds
– 1-2 avocados
– 1/2 tin refried pinto beans
– 1/2 small tin corn
– 1/2 medium red onion
– handful grated vegan cheese
– 1/2 of three small bell peppers (red, green, yellow)

METHOD
– Measure roughly 5 1/2 cups of chopped sweet potato, then boil until soft
– Preheat oven to 400F
– Add the sweet potatoes to a food processor and knead with the flour and water until a elasticy and dough consistency is reached
– Lay parchment paper onto a pizza tray or stone
– Scoop the dough onto the pan and use your hands to spread it into a large circle around a cm thick and place into the oven
– Wash kale and tear away the leaves, then lay on a baking tray and sprinkle with nutritional yeast and sesame seeds, then place in the oven along with the dough
– Meanwhile prepare vegetable toppings
– After 20 minutes, remove the dough from the oven and spread tomato puree/salsa mix generously, leaving 1/2 an inch gap for the crust
– Add seasoning and spread through the tomato base
– Add the corn, onion, peppers, vegan cheese and jalapenos then bake for a further 15-20 minutes. At this time you may wish to check on the kale – if they are becoming overly crisp and dark, remove them and add to a serving bowl
– Remove pizza from the oven and top with fresh tomatillos, tomato, avocado and crispy kale (or just keep as a side!)
– Slice and serve

Hate reading recipes? Wanna just wing it? Here’s the full method in under 2 minutes: