Vegan Margherita Pizza with Sweet Potato Crust
Vegan margherita pizza with creamy cashew mozzarella on an easy 4 ingredient sweet potato pizza crust. Delicious and simple to make!
Ingredients
Pizza base
- 2 cups (400g) sweet potato puree
- 2 cups (170g) chickpea flour
- 1 tbsp ground chia or flax seeds
- 1 tsp baking powder
- Dried basil, oregano and herbs to taste
- Salt and pepper to taste
Mozzarella cashew cheese sauce (or store-bought vegan mozzarella style cheese)
- ⅔ cup (85g) raw cashews soaked in boiling water for 5 minutes then drained
- ½ cup (120g) dairy-free milk or vegetable stock
- 2 tbsp nutritional yeast
- 1 tsp onion powder or garlic powder
- ½ tsp white miso paste optional but adds umami flavour
- Salt and pepper to taste
Pizza tomato sauce (or use store-bought)
- ¼ cup (55g) tomato paste
- 2 tbsp water
- 1 tsp dried oregano
- 1 tsp onion powder or garlic powder
Toppings
- 2 medium size tomatoes sliced
- ¼ cup fresh basil leaves
- Extra virgin olive oil as desired
- Salt and pepper to taste
- Chilli flakes optional
Instructions
- Preheat oven to 180°C (350°F).
To prepare the sweet potato pizza crust
- Add all ingredients to a bowl and mix until combined. The mixture should be like a thick paste.
- On 2 lined baking trays, use a spoon to spread the mixture into 2 circles which are about 5mm thick. Alternatively, place another piece of baking paper on top. Use a rolling pin to flatten the pizza dough into a circle and gently remove the top sheet of baking paper (note 1).
- Bake the pizza bases in the oven for 7-10 mins or until the surface is dry to the touch.
To prepare the cheese sauce
- Add all ingredients to a blender and blend until smooth. Set aside.
To prepare the pizza sauce
- Add all ingredients to a bowl and mix until combined. Set aside.
To assemble the vegan margherita pizza
- Spread the pizza sauce on the par baked bases. Top with the sliced tomato and dollop the cashew cream on top.
- Bake for 10-15 minutes or until the tomato has softened. Place the pizza under a grill or broiler for another 5 minutes if you’d like to brown the surface and cashew mozzarella.
- Top the pizza with basil, olive oil, chilli flakes and season with salt and pepper. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- See the blog post above for images and extra tips for spreading or rolling out the pizza base.
Nutrition
Serving: 1 pizza | Calories: 844kcal | Carbohydrates: 117g | Protein: 38g | Fat: 28g | Sodium: 698mg | Potassium: 2435mg | Fiber: 23g | Sugar: 28g | Vitamin A: 39053IU | Vitamin C: 47mg | Calcium: 382mg | Iron: 11mg