2-Ingredient V/GF Sweet Potato Pizza

I have been ultimately slack in updating this blog, so I’m finally posting another recipe! A vegan and gluten-free pizza dough that is FULL of goodness and only takes 2 ingredients. Kinda hard to believe, I know! This dough can also be rolled out and cooked on a non-stick frying pan for excellent flatbreads. Eating these with hummus is heavenly!

So without further ado, here’s the recipe that we’ve been making on repeat for the past two weeks!

Sweet Potato Pizza

Method

  1. Preheat oven to 200C/400F. Line a baking sheet with parchment paper.

  2. Make the dough by mixing together the sweet potato puree, oat flour, sea salt and oregano until you get a firm dough. The dough should not be sticky at all - if it is then add a bit more oat flour.

  3. Divide the dough into 2 or 3 depending on how many pizzas you want and roll out on a floured surface, the transfer to the oven and bake for 10 minutes.

  4. Remove the dough from the oven and add the marinara and your toppings of choice. Bake for another 10-15 minutes, until the dough is crisp an slightly browned and the toppings are cooked through.

  5. Best served immediately.

Ingredients

this makes 2-3 pizzas

2 cups (500 ml) sweet potato puree

2 cups (500ml) wholegrain (gluten-free) oat flour

1 tsp sea salt

1 tsp dried oregano (optional)

Toppings:

1 cup (250ml) marinara sauce

3-4 mushrooms, thinly sliced

4-5 cherry tomatoes, thinly sliced

handful of fresh basil, for serving

other topping options: red peppers, zucchini,

olives, capers, vegan cheese, etc.

This dough keeps in the fridge for 3-4 days and is excellent for flatbreads too!

RAINBOW VEGGIE BOWLS with a peanut sauce

I love throwing together bowls full of colourful delicious vegetables and calling it 'dinner'. This time around we couldn't decide on a starch - it turns out that the beau does not like brown rice. At all.  I, on the other hand, could eat it three times a day. So we agreed to disagree and I made two bowls, one with soba noodles and one with brown rice. Both equally as good and so so so delicious with the peanut sauce. 

For the vegetables we used basically everything that we had in the fridge. Roasted sweet potato & broccoli, Portobellini mushrooms, finely sliced candy beetroot, purple red cabbage. All these colours make me excited for tomorrow's dinner!

makes 2 large bowls

total time: 45 min

Ingredients

300g soba noodles, boiled for 4 minutes or 1 cup brown rice, cooked
1 large sweet potato, cut into chunks
1 small head of broccoli, cut into florets
4-5 Portobellini mushrooms, cut into quarters
1-2 tbsp. cooking oil (canola or sunflower), for baking
1 candy beetroot, thinly sliced
40g of red cabbage, thinly sliced
1 ripe mango cheek, thinly sliced
Handful of rocket
Handful of coriander
Drizzle of Sriracha
Black sesame seeds, for garnish
Salt, to taste
Pepper, to taste

For the sauce:
100ml smooth, unsweetened (natural) peanut butter
150ml Coconut milk
2 cm piece of fresh ginger, finely grated
1 medium clove of garlic, finely grated
1 tbsp. ketjap (Indonesian sweet soy sauce)
1,5 tbsp. Soy sauce/tamari
Juice from 1 lime
1 tsp. Sriracha/hot sauce
Salt, to taste
Black pepper, to taste
1/4 tsp. of ground coriander
1/4 tsp. of ground cumin
½ tsp. palm sugar, finely grated

 

Method

Preheat oven to 190C. Place the sweet potato, broccoli and mushrooms in a bowl, add the oil, salt and pepper and arrange on a baking sheet. Place the baking sheet in the oven. Remove the mushrooms and broccoli after 10-15 minutes, when slightly golden and soft. Turn the sweet potatoes and continue cooking for another 5-10 minutes. Remove from oven and arrange in serving bowls. Top with the rocket, beetroot slices, mango and coriander. Drizzle with Sriracha and sprinkle sesame seeds over. 

To make the sauce, combine all the ingredients in the bowl of a blender and blend until smooth. Taste and adjust seasoning. Place a couple of spoonfuls in the serving bowls. Enjoy!