A vibrant pizza creation featuring a sweet potato crust topped with flavorful beetroot passata and nutty almond pesto.

Sweet potato pizza




Serves 4

Almond pesto:

  • 200g whole almonds (or walnuts)
  • ½ clove of garlic
  • Pinch salt
  • Enough olive oil to cover halfway up almonds
  • 1-2 tbsp nutritional yeast flakes


  • Toast the almonds in the oven for 10 minutes.
  • Allow to cool then add all ingredients to a blender and pulse into a rough paste. Taste and adjust salt as desired.


Beetroot passata:

  • 2 small beetroots, cooked and peeled
  • 80ml passata
  • Glug of good quality olive oil
  • Sea salt + fresh ground black pepper


  • Slice one of the beetroots and set aside, then blend the other with the passata, olive oil and seasoning until you have a smooth thick sauce.


Pizza base and toppings:

  • 500g sweet potato
  • 2 cups oats
  • Large pinch sea salt + freshly ground black pepper
  • Glug of good quality olive or rapeseed oil
  • ½ tsp dried thyme
  • 12 tsp dried rosemary
  • 10 or so cherry tomatoes, halved
  • Handful of rocket


  • Preheat oven 200c
  • Peel and cube the sweet potato and cook until very soft, 20-30 minutes, then drain and leave to cool slightly.
  • Meanwhile, process the oats into flour using a high speed blender.
  • Mash the potatoes until smooth and stir in the oat flour, seasoning, herbs, and a glug of olive oil and mix well until you have a smooth dough. It will be rather sticky.
  • Tip the dough onto a tray lined with greaseproof paper, and smooth out using wet fingers or use a rolling pin over a sheet of baking paper to approx 1.5cm thick.
  • Bake for 15-20 minutes, then remove from the oven, layer with the passata, sliced beetroot and cherry tomatoes, before baking for a further 10 minutes.
  • Serve topped with fresh rocket and drizzled with almond pesto, olive oil, and sea salt.