Makes 2

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
Crispy kale
Pine nuts

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease two pizza pans or large baking trays with a little oil.
2. Steam the sweet potato on the hob or in the microwave until tender.
3. Meanwhile, blitz the oats to a flour consistency in your blender, then tip into a medium-sized bowl.
4. 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.
5. 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.
6. Use a spatula to lift the dough onto the greased pizza pans or trays. Bake in the preheated oven for 25 minutes.
7. 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.
8. 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 (per serving): 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