- 400g sweet potato, peeled and diced
- 200g oats (porridge, rolled or jumbo oats will all work)
- 2 tablespoons dried oregano
- 2 tablespoons olive oil, plus extra for greasing
For the toppings:
- Vegan basil pesto
- Vegan cashew cheese
- Caramelised red onion
- Crispy kale
- Pine nuts
- Preheat the oven to 200°C. Grease two pizza pans or large baking trays with a little oil.
- Steam the sweet potato on the hob or in the microwave until tender.
- Meanwhile, blitz the oats to a flour consistency in your blender, then tip into a medium-sized bowl.
- Put the steamed sweet potato in the blender along with the oregano and olive oil and blend until smooth. Pour into the bowl with the oat flour and use a spoon to combine into a dough.
- Split the dough in half. Working with one half at a time, tip the dough out onto a clean surface (you shouldn’t need any extra flour for dusting and rolling) and roll it out nice and thin into a 20cm circle. Repeat with the other half.
- Use a spatula to lift the dough onto the greased pizza pans or trays. Bake in the preheated oven for 25 minutes.
- Remove from the oven and flip the base over, then add your toppings. Place the pizza back in the oven for 5 to 8 minutes, depending on your toppings. Remove from the oven and allow to stand for 1 minute before cutting into slices.
Recipe extracted from No Fuss Vegan by Roz Purcell. Published by Penguin Random House. Photography by Joanne Murphy.
Click here for more vegan recipes.
- You can buy vegan pesto or try your hand at making your own with this recipe for red pesto and this recipe for basil pesto. To make the sauces vegan, simply replace the cheese with vegan cheese or nutritional yeast, or you can omit the cheese altogether.