We’re in love with this recipe from blogger and former chef Amanda Bootes – a great one for anyone who is gluten intolerant or wants to add more vegetables in their diet. We reckon this is a great way to begin your week’s meals, especially since it won’t take ages to make.
1 cooked sweet potato
A good handful of gluten free oats
I added these extra ingredients, but feel free to add what ever seasonings you like or leave it plain:
Plus: a selection of pizza toppings – go wild.
Pre-heat your oven to 180c. Scoop the sweet potato out of the skin and add to a blender along with the rest of your ingredients. Blend until the consistency is between a loose dough/thick batter.
Transfer onto a tray lined with baking paper and press into pizza rounds. Bake for 25/30 minutes until the top is dry. Remove from the oven and allow to cool for 10/15 minutes. Carefully turn over and remove the baking paper.
Place back on the tray dried side down and bake again for a further 10 minutes. Remove, and add your toppings. I added whatever I had in the fridge and topped with some left over pesto. Bake for a further 5/10 minutes or until the cheese is nicely melted and golden.
Remove, slice and enjoy.