Servings: 2

 

Ingredients:

 

For the dough:

• 1 large sweet potato peeled and diced

• 1 1/2-2 cups of chickpea flour

• A pinch of salt

• 2 cups water for boiling the sweet potato

 

For the toppings:

• 2 tbsp tomato paste

• 10-12 pitted green or black olives

• 1/2 a large red or yellow pepper cut into thin long strips

• 1 medium onion, cut julienne

• 10-12 cherry tomatoes halved

• 3-4 tbsp extra virgin olive oil

• 1/4 tsp oregano

• 1/2 tsp thyme

• 1/4 tsp smoked paprika

• Salt to taste

• 1 tsp nutritional yeast

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Directions for the dough:

1. Boil the diced sweet potato with water on a stovetop until very soft and then strain the water and mash with a fork.

2. Once the mashed sweet potato is cooled, place in a deep bowl and gradually add the chickpea flour and mix it regularly until it hardens and has a dough-like consistency. Use your hands to make it into a ball.

3. Place it in the fridge for 30-60 minutes before using.

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Directions for the toppings:

1. Place all the vegetables into a bowl and add the olive oil and all the spices except for the tomato paste and the nutritional yeast. Mix all the ingredients together.

2. Place the vegetables in an oven dish and bake at 200 degrees for 20-30 minutes until the vegetables wilt.

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Directions for the assembly:

1. Line an oven dish with baking paper. Split the sweet potato dough into two equal pieces.

2. Using your hands, spread the sweet potato dough out over the baking paper and make it into a thin crust.

3. Place it into the oven at 200 degrees for 20-25 minutes until the bottom side becomes brown and a bit crispy.

4. Flip the dough over and take it out of the oven.

5. Add a tablespoon of the tomato paste on the crispy side. Add the oven roasted vegetables and 1/2 tsp nutritional yeast and place it back in the oven until the bottom becomes brown and crispy.

6. Serve right away.