I cannot imagine life without pizza, especially the delicious wood-fired variety. It is such a scrumptious summer meal to enjoy with friends and family. I love to prepare all the ingredients in advance and then let everyone create their own as a fuss-free meal to enjoy together. My favourite pizza is this 100 per cent plant-based version that will leave you feeling energised and satisfied.
Makes 2 small pizzas.
Ingredients 14
Base
450 g sweet potato, peeled and diced
4 gluten-free wraps
80 g garlic & chive cashew cream ‘cheese’, (see my recipe)
Tomato Paste
300 g semi-dried tomatoes (sundried tomatoes)
3 tbsp water
1 garlic clove, peeled
1 tsp coconut sugar
1 tsp dried oregano
Toppings
1⁄2 red onion, finely diced
65 g olives, pitted, sliced
70 g red capsicum (bell pepper), finely diced
45 g mushrooms, diced
35 g curly leaf kale, stalks removed, chopped
20 g fresh basil leaves, roughly chopped
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Method 5
Preheat the oven to 180°C (360°F) fan-forced.
For the base, using a steaming basket, steam the until it is soft right through. Place in a bowl and mash until smooth.
Spread two with the garlic and chive cashew cream ‘cheese’, followed by all of the mashed , before gently laying another wrap over the top of each and pressing down gently, especially around the edges.
Place all the tomato paste ingredients; , , , cococnut sugar, and in a blender or food processor. Pulse to combine, then blend until evenly mixed. Spread this mixture over the top of the layered wraps.
Sprinkle with the , and and bake for 10 minutes. Remove from the oven and add the , and . Return to the oven and bake for a further 10 minutes. Slice and serve.
