Print Recipe
4 from 1 vote

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins


Pizza base

  • 3 cups peeled and uncooked sweet potato, chopped roughly
  • 2 tbs chia or flax seeds, finely ground
  • 1 1/2 cup chickpea flour
  • 1/4 cup nutritional yeast, optional
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp any good-quality salt

Satay tofu

  • 200 g firm tofu
  • 2 garlic cloves, chopped finely
  • 2 tbs peanut butter
  • 2 tbs water
  • 1 tbs coconut aminos sweet chilli sauce, or 1 tbs coconut nectar and chilli flakes to taste


  • 1/2 red capsicum
  • 1/2 zucchini
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup olives
  • 1/2 cup tomato pizza sauce

To decorate (optional)

  • 1/2 cup fresh rocket
  • nutritional yeast, as desired


  • Preheat oven to 180C.
  • For the pizza base, boil the sweet potato for about 15 minutes or until soft then drain.
  • Add all of the pizza base ingredients in a food processor and process until smooth and combined.
  • Spread pizza base mixture on 1-2 lined baking trays into circular or oval shapes. The base should be about 5mm thick.
  • Bake in oven for 15 minutes or until the middle is no longer wet.
  • Meanwhile, chop the tofu into cubes about 1.5cmx1.5cm. In a bowl, combine the garlic, peanut butter, water and cocominos. Toss through the tofu and set aside.
  • Thinly slice the toppings.
  • Spread the tomato pizza sauce on the pizza and arrange tofu and veggies evenly. Bake in oven for 20 minutes or until toppings are cooked.
  • Slice pizza and garnish with rocket and nutritional yeast. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven.