Sweet Potato & Beetroot Chickpea Pizza

I’ve been challenged with created a selection of recipes in celebration of International Sweet Potato Week (from 1st – 13th April) in collaboration with American Sweet Potatoes. Being a big lover of the super nutritious bright orange root vegetable, I love how versatile they are in both sweet and savoury recipes – it’s hard to choose a favourite way of using them.

You may have seen my Sweet Potato, Edamame, Feta & Pomegranate Salad recipe – this time I’m creating a healthy twist on a classic: PIZZA. That’s right, using mashed sweet potato to form a base, then topping it with a bold pink beetroot & feta dip alongside chickpeas, spinach and feta. A taste sensation, this looks (almost) too pretty to eat!

Serves: 1-2
For the the base –

  • 3 large sweet potatoes, peeled and cut into chunks
  • 50g gram (chickpea) flour (I used Dove’s Farm)
  • 50g oat flour (whizz up oats in a blender – I used Flahavan’s)
  • 50g spelt flour (I used Rude Health)
  • 1 tablespoon chia seeds (I used Linwoods)
  • 1 teaspoon dried mixed herbs
  • Pinch of chilli flakes
  • Sea salt and black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon apple cider vinegar

For the beetroot feta dip –

Additional ingredients –

  • ¼ can chickpeas in water, drained well
  • Handful of spinach leaves
  • 30g feta cheese, crumbled

Get making!

  1. First steam/boil the sweet potato chunks until softened. Drain then cool.
  2. Preheat the oven to 180 degrees C and place a large sheet of greaseproof paper on a baking sheet.
  3. Mix the chia seeds with 2 tablespoons water and set aside for 10 minutes to form a gel.
  4. Place the cooked and cooled sweet potatoes in a blender (I used my Ninja Kitchen Auto IQ) along with the flours, chia seed gel, herbs and seasoning, olive oil and apple cider vinegar. Now blend until smooth.
  5. Add a little more flour if you need to – you should have a slightly sticky ‘dough’. Spoon this onto the lined tin and use the back of a spoon to spread out and form a circular shape (about ¼ inch thick). Bake for 20 minutes then leave to cool slightly.
  6. Meanwhile make the beetroot dip (see recipe).
  7. Spread a generous layer of the beetroot dip over the base then scatter over the spinach leaves, chickpeas and feta. Return to the oven for 10-15 minutes.
  8. Remove from the oven then slice into about 6. Now enjoy!

Look out for my other recipes especially for International Sweet Potato Week 🙂