Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the base
- 1grams sweet potatoes, peeled and chopped
- 200grams oat flour
- 1 pinch black pepper (to taste)
- 2teaspoons olive oil
- 1 medium onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1teaspoons oregano, dried
- 800grams chopped tomatoes, canned
- 250grams mozzarella, torn
- 1tablespoons pesto, vegetarian
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
26.8grams
Fat
28.0grams
Carbs
41.5grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Oats and sweet potato form the base of this healthier take on pizza.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Place the potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes until tender. Drain well and place in a large bowl. Roughly mash with a potato masher, add the oat flour and black pepper to taste. Mix well to form a dough ball.
Step 2 of 5
Tip the dough onto a lightly greased baking sheet and shape into a thin pizza base. Set aside.
Step 3 of 5
Heat the oil in a large pan on medium high heat and cook the onions for 5 minutes, add the garlic and oregano and cook for 2 minutes. Pour int he chopped tomatoes and simmer for 10 minutes to thicken.
Step 4 of 5
Spread the sauce on the pizza base and top with torn mozzarella. Bake for 15 minutes, until the cheese has meted and the base is lightly golden.
Step 5 of 5
Drizzle pesto on the pizza and serve.
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