Easy homemade pasta is what makes this a next-level pizza, but if you’re short on time, store-bought pasta will do the trick. This sweet potato pizza base is simple, nutritious, and perfect for a healthy homemade meal.
Ingredients
- 450g sweet potato, peeled and grated
- 1 egg, lightly beaten
- ¼ cup almond meal
- 400g tin crushed tomatoes
- 1 tsp balsamic vinegar
- 12 basil leaves (6 finely sliced, 6 whole)
- 4 baby bocconcini balls, halved
- Salt and pepper, to taste
Method
- Preheat oven to 200°C. Place sweet potato in a saucepan with ¼ cup of water and season with salt and pepper. Cover and cook for about 5 minutes or until softened. Once cool enough to handle, place in a clean tea towel or disposable cloth and squeeze out all excess liquid.
- Mix sweet potato with egg and almond meal. Spread mixture into an oval shape on a baking tray lined with baking paper. Bake for 20 minutes, flip the base, then cook for another 20 minutes or until golden.
- Meanwhile, simmer crushed tomatoes, balsamic vinegar, and sliced basil leaves for 30 minutes or until reduced to approximately 4 tablespoons.
- Spread one tablespoon of passata onto the pizza base. Top with bocconcini, season with salt and pepper, and bake for an additional 10 minutes.
- Top with fresh basil leaves to serve.
Note: You can freeze any remaining pizza base for later use.
Serving Information
Serves: 2 | Prep Time: 10 minutes | Cook Time: 55 minutes
Nutrition Per Serve
Energy: 1544.5 kJ, Calories: 368.8 cal, Protein: 15 g, Carbohydrates: 38.8 g, Fibre: 10.8 g, Total Fat: 14.6 g, Saturated Fat: 4.7 g, Sugar: 19.4 g
