Sweet Potato Pizza Crust

1		large sweet potato, peeled and cut into chunky piece
300  grams		organic whole meal flour
2  teaspoons		baking powder
1  tablespoon		herbal seasoning
2  teaspoons		Natural Oils Extra Virgin Olive Oil
65  mL		Water

Tip: For nutritional information on all the ingredients in Sweet Potato Pizza Crust just click on each ingredient name. Then adjust the serving size for any Sweet Potato Pizza Crust ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil the sweet potato in a large pan of water for about 15 minutes until very soft. Drain well, return to the pan and mash with a potato masher until smooth. Set aside to cool.
Preheat the oven to 200C/Gas Mark 6. Place 375g of the sweet potato in a large bowl. Add the flour, baking powder and seasoning.


Stir in the water and oil mixture with a large spoon until the dough comes together it should be soft and spongy. Knead lightly to form into a large ball - adding a little extra flour if the mixture seems too sticky.


Divide the dough into two equal balls and roll out on a lightly floured board into two circles around 2cm thick. Lift carefully onto two lightly oiled baking sheets. Brush lightly with oil. Top with favorite ingredients.

Place both pizzas in the oven. Bake the topped pizza for around 25 minutes until well risen and lightly browned. Remove and allow to cool.