Sweet Potato and Buckwheat Pizza
Serves
2
Prep Time
25 minutes
Cooking Time
15 minutes
Total Time
40 minutes
Difficulty
A little effort
Ingredients
Base
– 1 cup buckwheat flour
– 1/2 cup sweet potato, puréed in the food processor or mashed
– 1 egg/ 1 chia egg
– 1 Tbsp mixed herbs
– 1 Tbsp Dried Basil
– salt
Tomato Sauce
– 1 tsp olive oil
– 1 medium onion, roughly chopped
– 1/2 red pepper, deseeded and chopped
– 1 cup rosa tomatoes, chopped
– 1 tsp cloves, ground
– 1/2 tsp cinnamon, ground
– 1 Tbsp dried herbs (fresh if you have)
– 1 Tbsp dried basil
– salt
Method
1. Preheat the oven to 180°C and grease a large baking tray.
2. For the Base: Place the buckwheat flour into a large bowl, combine the egg and sweet potato in a separate, then add to the flour and mix well (you’ll end up with a thick paste)
3. Add the herbs and season with S&P. Next, scoop the mix out onto the greased baking tray, spread and shape using your finger tips or a spatula . (It’s very sticky so it helps if you sprinkle a little buckwheat flour over it) Once shaped, bake for 15 min.
4. For the tomato sauce: Fry the onions until golden, next add the peppers and cook for 2 minutes. Finally add the remaining ingredients and cook until the mixture as reduced and become fairly thick.
5. Blend the tomato sauce then season if need be.
*You can make this sauce and keep what you have left in the fridge as it makes a super and easy pasta sauce for when you feel lazy.*
6. After 15 minutes, remove the pizza and top generously with your delicious tomato sauce, then place back into the oven for a further 5 – 10 mins (depending on how generous you were with the sauce.) If you have topping that you’d like to bake, then add them now (with cheese/ mozzarella if you like.)
7. Slice and enjoy.
Note: Try using pesto or hummus instead of a tomato sauce on the base, its a great way to change things up and can be a lifesaver when you are pressed of time.
