This is my hat-trick of Sweet potato recipes, consecutively, and truly the best of the three! This vegan sweet potato pizza base attempt, originally created by Ashley Melillo, which I tweaked to make this base grains free, has to be the closest to the pizza palour variety – right down to soft and chewy or crispy, as you prefer it.
I attempted this recipe with trepidation, unsure of how the chia-egg inclusion would work as the egg replacement and added to the texture of this pizza. One word, PERFECT!!! The cauliflower pizza base pales in comparison to this make. The blend of the almond flour, dried herbs, and seasoning including the apple cider vinegar, takes gluten and grain free pizza bases to a totally decadent new level, the aroma that it oozes will definitely have everyone who has a whiff of it, wanting some.
The apple cider vinegar is the rising agent in this pizza base, which allows it to puff up beautifully, ensuring a perfect crust on the outside and soft and pizza-edible on the inside. It’s truly a no-fail pizza base and one that will have you making this over and over again.
I kept this pizza vegan and made my own tomato-based pizza sauce with herbs and seasoning. I topped this off with cooked spinach and onion, garlic button mushrooms and rosa tomato. You may opt to add roasted veggies and protein of your choice. Keeping it vegan is also a good option for those who want a delicious treat on Meatless Mondays
A delectably enjoyable treat in this pizza base – go on, make it and let me know your experience!
2 large sweet potatoes, peeled and cubed or baked until soft
1 tablespoon chia seeds
3 tblsp water
1.5 cups almond flour
1 tblsp olive oil
1 tblsp apple cider vinegar
1 tsp dried basil
1 tsp dried origanum
1 tsp garlic powder
½ tsp Himalayan or Sea salt
pinch of chili flakes
- Bake in an oven, or steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until soft.
- Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
- Preheat the oven to 200 degrees celsius.
- Add the cooked sweet potatoes to a large mixing bowl and mash them.
- Add in the chia egg, almond flour, olive oil, apple cider vinegar, basil, origanum, garlic powder, sea salt, and chili flakes. Mix together until combined – I used my hands.
- Line a round pizza pan or baking sheet with baking paper. Add the sweet potato mixture onto the baking paper and use your hands a spatula to spread it into a large circle on the pizza pan or baking tray. You may opt for a rectangular pizza base. This process takes 5 minutes, so be patient as you’re smoothing out the mixture. When you’re done, you should have a 1.5cm thick pizza base.
- Place the pizza pan in the oven and bake for 25-35 minutes or until the base is set and the edges are golden brown.
- Remove the pizza base from the oven and allow it to cool.
- Add desired toppings and return the pan/tray to the oven and grill for 5 minutes.
- Slice and serve. Leftovers, if any, may be sealed in an airtight container and refrigerated.