Original site: http://www.rainbownourishments.com/real-life-and-my-all-time-favourite-pizza-recipe/
| Sweet Potato Crust | ------------ |
| sweet potato, baked or boiled with skin on | 1 large |
| Flour | 1/2 cup |
| Water | 1/2 cup |
| chia seeds, ground | 2 tbsp |
| baking powder | 1/2 tsp |
| Tomato pizza sauce | ------------- |
| tomatoes, chopped | 4 |
| Garlic | 1 clove |
| Oregano and other herbs | as desired |
| ‘Ricotta’ and Kale Quiche Filling | ------------ |
| firm tofu | 150g |
| kale | 2 handfuls |
| dairy-free milk | 1/4 cup |
| Salt, pepper and herbs | as desired |
| Vegetables | as desired |
| Cheese sauce | ------------ |
| tahini | 2 tbsp |
| nutritional yeast | 2 tbsp |
| Water | 2 tbsp |
Preheat oven to 200C. Line a round cake tin or pie dish with baking paper. In a food processor, whizz all crust ingredients until smooth and combined. Spread crust on bottom and lower sides of cake dish. Bake in oven for 20 minutes.
For the tomato pizza sauce: Place all ingredients in a saucepan with a dash of water. Bring saucepan to boil then simmer until tomatoes have reduced to a sauce-like consistency. Set aside. For the ‘ricotta’ and kale quiche filling: In a food processor, whizz all ingredients until smooth and it forms a paste-like consistency. If it is not smooth enough, add more milk Prepare vegetables.
To assemble pizza: Remove crust from oven. Spread tomato pizza sauce on base, then ‘ricotta’ filling, then vegetables. Bake pizza in oven for 45 minutes. Meanwhile, make the cheese sauce by mixing all ingredients until smooth. Add more water for a thinner sauce. Set aside. Remove pizza from oven and drizzle with cheese sauce.