We have taken our iconic sweet potato pizza recipe and given it a spooky overhaul. So even if your children don’t love veggie toppings on their pizzas, they’ll still be getting them in the base – and they’ll be none the wiser. This is one recipe that most fussy eaters will love and a good one to fill up on before hitting the streets to trick or treat.
Sweet Potato Spider Pizza
Dietary: Veg, NF, EF
1 1/2 cups (375g) sweet potato, peeled, steamed and mashed
1 1/2 cups (210g) wholemeal spelt flour
2 tsp baking powder
1 tsp sea salt
1 tbs extra virgin olive oil
1 tsp oregano (dried)
1 cup (250ml) tomato paste or passata
2 cups (160g) grated cheese (cheddar, mozzarella or feta)
1 cup kalamata olives, pitted
Preheat oven to 200°C and line a pizza pan or baking tray with baking paper.
To make the dough, place all ingredients into a high-speed food processor and process until well combined.
Or you can add the ingredients to a large bowl and knead well together with your hands until the mixture resembles a ball of orange pizza dough.
Press out the dough into a large circle. If it’s too sticky, oil your hands with olive oil. To achieve a crispy base, the dough should be about a 1/2cm thick.
Bake in the oven for approximately 15-20 mins or until the edges of the dough are slightly browned. 20 mins will ensure a crisp base.
Remove pizza base from oven, add the tomato paste, cheese, and top with olives, shaped into spiders or make jack o’ lantern faces, and grill for5-8 mins until cheese is melted.
Allow to cool, then cut into slices.
Serving and storing leftovers: Serve immediately. Store in the fridge for up to 4 days or freeze the precooked base for up to 4 months.
Allergy advice and simple swaps:
For a gluten-free option replace wholemeal spelt flour with Wholesome Child gluten-free flour mix.