A while back I made this pumpkin tart flambee and you guys were loving it! When I wanted to make it again in form of a pizza, I had run out of pumpkin. So I tried a version with kūmara (sweet potato) instead and it turned out so beautiful!
The ratio of flavour and sweet potato is a little different but the finished pizza is once again so yummy. It has a very thin and crispy crust. Perfect for all you crispy vegan pizza lovers out there 🙂
And while this recipe for sweet potato pizza is vegan, gluten-free and yeast-free it also works without tomato. How cool is that? I hope I can make a few people that have food allergies or sensitivities happy with this recipe 🙂
Kūmara (Sweet Potato) Pizza (Vegan, Gluten-free, Yeast-free, Oil-free, Without Tomato)
- powerful blender
For the pizza dough:
- 350 g cooked kūmara (sweet potato)
- 60 g buckwheat flour
- 60 g rice flour
For the pizza sauce:
- 80 g cashews or macadamias
- 150 ml water
- 1 garlic clove
- 1 tablespoon ground paprika
- 1 tablespoon rice flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt or less if desired
- 1-2 pinches chili powder
- Topping of your choice I use onions and zucchini
- Let the cooked kūmara cool down completely. Then place it in a bowl and mash it with a potato masher.
- Preheat the oven to 200° top- bottom heat. Line baking tray with baking paper.
- Add buckwheat flour and rice flour to the bowl with the mashed kumara. Stir to combine. Then knead with your hands and form into a dough ball.
- Lightly dust the baking tray with rice flour. Then roll out half of the dough onto the tray. Sprinkle some more rice flour over it should it get too sticky.
- For the sauce, blend all ingredients in a powerful blender until smooth.
- Pour half the sauce over the pizza dough and add toppings of your choice.
- Bake for approx. 15 to 20 minutes or until it turns slightly golden brown. Then prepare and bake the second pizza.