Sweet Potato Pizza

Ingredients

235 g (1 cup) mashed sweet potato

120 g (3/4 cup) Almond Flour (ground almonds)

40 g (1/3 cup) Buckwheat Flour

1 tsp baking powder

1/2 tsp salt

Toppings of choice

Method

Preheat oven to 190C

Peel and chop one medium sweet potato into chunks (about 3 cm) and steam in a pot with water for about 10 minutes or until able to mash. Mash sweet potato and leave on side to cool

In a bowl add the almond flour, buckwheat flour, baking powder + salt and mix together. Add in the now cooled mashed sweet potato and use your hands to knead the pizza dough into a ball. (If too dry, add a tiny bit of water or oil. If it's too sticky, add more buckwheat flour)

Place the dough onto a sheet of greaseproof paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0,7-1 cm thick)

Remove the top parchment paper (keep hold of it, you will need it again) and transfer the rolled out pizza dough (including the bottom sheet of parchment paper) onto a baking try.

Bake the pizza dough in the oven for about 10 minutes. Prep your topping while this is cooking.

After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over, peel back the hot parchment paper. Add your toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes.

Enjoy .

*Leftovers can be stored in the fridge for up to 3 - 4 days Can freeze – pre-bake crust for 10 minutes, leave to cool and pop in the freezer. Can freeze up to 3 months. When you want to eat, take out of the freezer and bake for 10 minutes, top with your favourite toppings and bake for 10-18 minutes until crispy.