Sweet Potato Pizza with tahini kale cheese & balsamic onions

Serves 2
Prep Time 10 mins
Cook Time 40 mins

When I was younger I found it hard to ‘flip’ a rolled cigarette, now I’m older and wiser and only struggle to flip a sweet potato pizza base.

Ingredients

  • 3 medium sweet potatoes
  • 1/2 cup brown rice flour
  • 2 tbsp Italian herbs mix
  • 1 red onion
  • 2 tbsp balsamic vinegar
  • 1/2 tsp oregano
  • 2 cups chopped kale
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1 tsp tomato paste
  • 1 tsp yellow mustard
  • 2 tbsp cider vinegar or lemon juice
  • 4 tbsp of hot water or more if needed

Method

Sweet potato prep

First peel and chop up the sweet potato and steam for 10 minutes or until soft. Transfer to a bowl, mash with a potato masher until all the lumps are gone and set aside to cool.

Kale? Kool.

As this cools make the kale. Wash and chop the kale into small pieces and place in a small bowl. In a cup mix together the tahini, soy sauce, noosh, tomato paste, mustard, vinegar or lemon juice. Start adding tbsps of hot water and mixing aggressively until you’ve formed a thick liquid sauce. Don’t add too much water or it’ll get too diluted!

Pour this over the kale and use the back of the spoon to really mix it into the kale leaves. Leave this to the side to soak in.

Onions? Ool.

To make the onions heat up a non-stick frying pan and pop the chopped onions onto it and let them sizzle for a minute. Then pour in water to cover the bottom of the pan and let this cook off at a medium heat. When this water has disappeared add the same amount again. Add in the balsamic vinegar and let them cook on a low heat for 10 minutes, adding water when you need to. When they are nicely browned and caramelly (very technical term), set aside.

Sweet potato base

Now back to the sweet potato! Turn on the oven to a high heat to warm up. When the potato has cooled stir in the herbs. Then gently stir in the flour, not mixing too aggressively.

Once it has started to come together get your hands in there and gently roll into a ball. If it is still too wet add more flour, but you don’t want it getting too dry.

Lay out a sheet of non-stick baking paper (or special non-stick tin foil) on a round baking tray. Place the sweet potato ball onto this and roll out into a thin circle. You can use a rolling pin but it might start getting stuck to it and you might start getting frustrated. Use your hands instead, it’ll make you feel like a potter.

Stick in the oven for 15 minutes or until hardened on one side.

The big flip

Take out and now for the hard bit.

Lay out another sheet of non-stick paper, put this on top of the pizza base and using oven gloves to protect your hands, flip it over then peel off the first paper layer, so the other side is exposed. Pop this back onto the baking tray and back into the oven for 10-15 minutes depending on how hot your oven gets.

If the base cracks don’t worry, just pinch it back together! Hooray, all friends again.

Toppings galore!

Take it out again and spread some tomato paste onto it, leaving space for a ‘crust’. Plop on the balsamic onions evenly and spoon on the cheesey kale then put back in the oven for 10 minutes, just don’t let the kale burn!

Slice and eat with your hands and fingers and face.

Top Tip

Feel free to experiment with different toppings and vegan cheeses and sexualities. I’m very open-minded.

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