For the base:
400g sweet potato, peeled and diced
200g oats (porridge, rolled or jumbo
oats will all work)
2 tbsp dried oregano
2 tbsp olive oil, plus extra for greasing
For the toppings:
Vegan basil pesto
Vegan cheese (or see Roz’ book for her cashew cheese recipe)
1 tbsp oil
1 red onion, peeled and thinly sliced
1 tbsp maple syrup
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease two pizza pans or large baking trays with a little oil.
- Steam the sweet potato on the hob or in the microwave until tender.
- Meanwhile, blitz the oats to a flour consistency in your blender, then tip into a medium-sized bowl.
- Put the steamed sweet potato in the blender along with the oregano and the olive oil and blend until smooth. Pour into the bowl with the oat flour and use a spoon to combine into a dough.
- Split the dough in half. Working with one half at a time, tip the dough out onto a clean surface (you shouldn’t need any extra flour for dusting and rolling) and roll it out nice and thin into a 20cm circle. Repeat with the other half.
- Use a spatula to lift the dough onto the greased pizza pans or trays. Bake in the preheated oven for 25 minutes.
- To make the sweet red onion topping, heat the oil in a frying pan over a high heat. Toss in the red onion and cook for 2-3 minutes, until the onion is slightly golden and crisp. Stir in the maple syrup and cook for a further 30 seconds, then remove from the heat.
- Remove from the oven and flip the base over, then add your toppings. Place the pizza back in the oven for 5-8 minutes, depending on your toppings. Remove from the oven and allow to stand for one minute before cutting into slices.
Per half pizza: 550kcals, 25.9g fat (3.2g saturated), 70.3g carbs (11.9g sugars), 13.5g protein, 13.2g fibre, 0.224g sodium
Recipe and image from No Fuss Vegan by Roz Purcell, published by Penguin Ireland