To celebrate pizza day on February 9th, we dug up a recipe that’s 100% vegan. That way everyone can enjoy it. The trick? Sweet potato to replace the traditional dough. Let us know what you think!
INGREDIENTS (for 1 large pizza)
For the base:
- 500 g sweet potatoes, peeled and coarsely chopped
- 250 g flour
- 2 tbsp. tomato purée
- 200 g spinach
- 1 red onion, sliced
- 3 mushrooms, sliced
- 1 red pepper, sliced
- 2 cloves of garlic, minced
- pinch of salt and pepper
- 2 teaspoons Italian herbs
- 1 teaspoon crushed red chilli pepper
- 2 tbsp. olive oil
- A few basil leaves
- 60 g mozzarella (vegan) cut into slices
- Preheat the oven to 200 °C and cover a large baking tray with baking paper.
- Steam the sweet potatoes for 20 minutes or boil them until tender.
- Pour the sweet potato pieces into a bowl and puree them (using a blender or potato masher). Then add the flour and stir with a wooden spoon until smooth.
- Pour a little water into a small bowl and use it to wet your hands. Form a ball with the sweet potato purée and place it on the baking paper. Soaking your hands in the water will allow you to work the dough without it sticking to your hands.
- Flatten the dough into a circle about 0.5 cm thick and smooth it around the edges.
- Bake the dough in the preheated oven for 15 to 18 minutes.
- Meanwhile, prepare the toppings by mixing the onion, red pepper, mushrooms, garlic, salt, pepper, Italian herbs, chilli and olive oil until the vegetables are completely coated in the seasoning.
- Remove the pastry from the oven once it is cooked and spread the tomato purée on top, followed by a layer of spinach. Then place the vegetables on top of the pizza.
- Finish with slices of mozzarella, basil leaves and a drizzle of olive oil.
- Bake again in the oven for 8-10 minutes.