Sweet Potato Pizza

This delicious sweet potato pizza can be enjoyed by all family members. It’s makes for a perfect Sunday dinner meal, lunchbox filler and mid-afternoon snack. It’s high in fibre, vitamin A and plenty of other goodness to fuel growing little people. It’s also a great one to make with the kids - and you don’t need to be an expert in the kitchen to make this recipe.

DIETARY: VEG, EF, NF
ALLERGENS: Dairy, Wheat
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner

SERVES: 12
PREP: 15 mins
COOK: 25-30 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:

Dough:  
1 ½ cups (375g) sweet potato, peeled, cubed and steamed  
1 ½ cups (225g) wholemeal spelt flour 
2 tsp (8g) baking powder 
1 tbs (20ml) extra virgin olive oil 
1 tsp (2g) dried oregano 
 
Topping: 
½ cup (125g) passata, low salt 
2 cups (160g) grated cheese  
1 carrot (130g), peeled and grated 
1 small zucchini (150g), rinsed and grated 
½ small capsicum (140g), rinsed, seeds removed and finely diced 

METHOD:

  1. Preheat oven to 200°C and line a pizza pan or baking tray with baking paper. 

  2. To make the dough, place all ingredients into a high-speed food processor and process until well combined.  

  3. Place dough onto prepared tray, press the dough into a large 28-30cm circle, using slightly oiled hands. To achieve a crispy base, the dough should be about ½ cm thick. 

  4. Bake in the oven for approximately 15-20 mins or until the edges of the dough are slightly browned. 20 mins will ensure a crisp base. 

  5. Remove pizza base from oven, spread the tomato paste, leaving a 1cm edge.  Sprinkle with cheese and top with vegetables, return to oven and bake a further 7-8 mins until cheese golden brown and melted.  

  6. Allow to cool, cut into slices. 

MANDY’S SERVING SUGGESTION: 
Serve lunch with vegetable sticks (raw & steamed or roasted). 
 
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months. 
 
 
TIPS:  

  • Prep tips: Steam the sweet potato the day before. Pre-bake the bases only and freeze. 

  • Allergies: For a gluten-free version: Swap wholemeal spelt flour with brown rice flour.  

  • Easy swaps: Swap vegetables for other toppings of choice such as mushrooms, tomatoes, olives, feta, corn, fresh herbs such as basil and oregano. 

  • Baby-friendly version: Serve mashed or in finger food-sized pieces. 

  • Fussy eaters: Blend the veggies into the tomato base. 

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Chicken and Zucchini Meatballs in Capsicum Sauce

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Lamb & Vegetable Koftas