Delicious, easy peasy sweet potato pizza.
I’m on a bit of a sweet potato bender/love in of late… I mean, I’ve always loved them but recently I cant get enough of them! I’ve been making a lot of sweet potato fries coated in smoked paprika and chilli, a fab combo and just so tasty.
I will be adding my sweet potato gnocchi recipe soon, but for now enjoy this oh so easy pizza.
It’s so quick and simple to make and gives such a light and fluffy base which is hard to go wrong with.
Instead of rolling out into a pizza crust, this dough would also make delicious garlic bread or dough balls… just divide and roll into balls before baking, yum! (Find more ideas for uses with this versatile dough below).
To make a single serving, you will need:
- 1 medium sweet potato
- Self raising flour
- Bicarbonate of soda
- Warm water
- Microwave your potato till soft.
- Remove from skin and mash.
- Add 1 tsp bicarb.
- Add flour (approx equal amount to mashed potato).
- Add a splash of warm water and blend to form a dough
- Add a drizzle of oil & a pinch of salt.
- Add more flour until you can knead dough with hands and it doesn’t stick to your fingers. I did this in a large bowl using enough flour to coat.
- Transfer to a baking tray.
- Bake on 200 for around 5-10 minutes while you prepare your toppings.
- Remove pizza crust and layer on your chosen toppings.
- Bake again for a further 10 mins approx, depending on your oven, don’t let it burn!
*Double quantities for 2 pizzas or to make 1 Larger pizza
*Add other flavours while making your dough e.g. a little tomato puree or cayenne pepper, herbs etc
*Use flavoured oil such as sundried tomato or basil infused
*Experiment making other dishes with this dough such as garlic dough balls or mini pitta style breads for dipping in hummus or baba ghanoush!
Let me know what you think of this recipe in comments or tag me on instagram @lovelightleaves
My girls go crazy for this chickpea toona… OK they go crazy for near enough anything but they do know a good thing when they see it.
This chickpea tuna salad or ‘chickpea of the sea’ as some folk call it, is so easy to make and such a yummy alternative to regular fishy tuna mayo. Before I went veggie over 17 years ago tuna mayonnaise was one of my favourite things and I’d have it regularly. Hubby also was a big fan (prior to himself going veggie 2 years ago and vegan a year ago) so it’s nice to have something that’s reminiscent of flavours and textures we used to enjoy.
Not to mention it’s blinking brilliant as a jacket potato filling or even used to make a ‘tuna melt’ on a panini or toasted sandwich with some vegan cheese (as a cheese addict I’ll be sharing a blog post dedicated to vegan cheese and the best ones out there as well as the optimum ones for specific purposes… melty cheese pizza? there’s a cheeze for that).
So for this chickpea tuna, the key ‘of the sea’ flavours come courtesy of seaweed. You can use any type of seaweed such as nori flakes etc but here’s a pic of the ones I use.
I use 2 different types of dried seaweed – this one my mum got me on the left and also this smoked one my friend gave me. Mix in with some vegan mayo and/or salad cream, fresh lemon juice and some other bits n bobs and, well, Bob’s your uncle!
A delicious cruelty free alternative to hurting our fishy friends and damaging the oceans, result!
You will need:
- 1 tin or carton of chickpeas
- Juice of 1/2 lemon
- seaweed/ nori flakes
- vegan mayonnaise and/or salad cream (approx 1tbsp of each)
- 1/2 tsp dijon mustard
- 1tsp white wine/ Apple cider vinegar (or use the vinegar from one of the jars listed below)
- Combinations of the following: capers, cornichons/pickles, celery, sweetcorn, dill, parsley
- sea salt
- Drain and roughly mash chickpeas.
- Add variations of the following: lemon juice, vinegar, capers, cornichons, celery, sweetcorn, dill, parsley, seaweed flakes, sea salt, mustard and vegan mayo and/or salad cream to desired consistency.
- Stir thoroughly to blend and serve as sandwich filling or on jacket potatoes.
If you aren’t such a fan of an overly ‘ocean’ vibe just omit the seaweed, or any other flavours listed that you’re not keen on.
Don’t drain your chickpea water* down the sink! Keep it to use for a multitude of recipes such as meringue, mousse or mayonnaise. Try my recipe for vegan mayonnaise, perfect for chickpea tuna salad!
*Chickpea water also known as the fabulous, multi tasking Aqua faba!
Tag me on instagram @love_light_vegan if you make it and let me know what you think!