These bases are a great gluten-free alternative to regular pizza dough, plus the sweet potato lends them extra flavour. You can top the pizzas with your favourite green leaves and crumble or grate over whichever cheese you like. Serve them straight from the oven so they stay crunchy.
1kg orange sweet potato, peeled and roughly chopped
180g ground almonds
80g buckwheat flour
2 large eggs
160g young cavolo nero leaves, stems trimmed
1 tbsp finely shredded lemon rind
150g goat’s cheese, sliced
1 long red chilli, sliced
extra virgin olive oil, for drizzling
1. Preheat the oven to 200C/ gas 6. Line 2 x 33cm round pizza trays with nonstick baking paper.
2. Place the sweet potato in a steamer and position over a saucepan of boiling water. Steam until tender. Transfer the sweet potato to a large bowl and mash until smooth. Allow to cool slightly.
3. Add the ground almonds, flour and eggs to the potato and mix to combine.
4. Divide the sweet potato dough between the trays and spread evenly to make 2 bases. Bake for 25 minutes or until the bases are dry to the touch and the edges are golden.
5. Top the bases with the cavolo nero, lemon rind, goat’s cheese and chilli. Drizzle with oil and bake for a further 10 minutes. Slice to serve.
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