Gluten-free sweet potato pizza base
- spray oil, to grease
- 300g sweet potato/ kumarasweet-potatoX, peeled and whizzed in a food processor
- ½ cup gluten-free flour
- 2 eggs
- ½ teaspoon onion powder
- ½ teaspoon gluten-free baking powder
1 Heat the oven to 200°C/fan 180°C/gas 6. Line a baking sheet with non-stick baking paper, then spray with oil.
2 Combine all the ingredients in a mixing bowl, then pile on to the prepared baking sheet and spread evenly into a 30cm diameter circle. Bake for 25–30 min until golden brown.
3 Remove the base from the oven, then add your toppings. Return to the oven for 5–7 min or until the cheese has melted and the toppings are hot.
Top your base with reduced-fat mozzarella, parmesan, passata, cherry tomatoes and basil. You could even try Mexican, Indian or Thai toppings to see just how adaptable this base is.
Nutrition Info (per serve)
Total fat 6.6g
–Saturated fat 1.7g
Dietary fibre 4.5g
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