Sweet Potato Pizza Topped with Spinach, Sun-dried Tomato and Feta

Sweet Potato Pizza Topped with Spinach, Sun-dried Tomato and Feta

Your kids will love this Sweet Potato Pizza, it's jam-packed with all the necessary nutrients for a healthy tummy and mind. Use Knorrox's Curry Vegetable Cubes for even better flavour.

Ingredients

  • 1 sweet potato peeled
  • 2/3 cup rolled oats
  • 1 large egg left whole
  • 1 pinch of Robertsons Crushed garlic
  • 15 ml (1 tbsp) olive oil
  • 2 cups spinach shredded
  • 1/3 cup feta cheese
  • 1/3 cup hot water
  • 1.5 Knorrox curry vegetable stock cube
  • 1/2 cup sundried tomatoes

Directions

  1. Preheat oven to 200 degrees. Using a food processor blend sweet potato and oats until very fine. Add garlic powder, egg and blend again to mix. The mixture should resemble a loose dough or thick batter.

  2. Transfer to a lined baking sheet or round pizza pan. Press into crusts and shape with your hands – you can either make two smaller crusts (you’ll get more crispy edge surface area) or one larger crust.

  3. Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the baking paper/sheet very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top, seta aside.

  4. Heat oil in a pan and sauté spinach, cover with the lid for 2 minutes. Add sun-dried tomato, one and a half Knorrox Curry Vegetable Stock Cube, water and gently cook for 15 minutes until no liquid visible.

  5. Top your pizza base with sautéed spinach, sun dried tomato and feta.

 
            
  • 1 sweet potato peeled
  • 2/3 cup rolled oats
  • 1 large egg left whole
  • 1 pinch of Robertsons Crushed garlic
  • 15 ml (1 tbsp) olive oil
  • 2 cups spinach shredded
  • 1/3 cup feta cheese
  • 1/3 cup hot water
  • 1.5 Knorrox curry vegetable stock cube
  • 1/2 cup sundried tomatoes

  1. Preheat oven to 200 degrees. Using a food processor blend sweet potato and oats until very fine. Add garlic powder, egg and blend again to mix. The mixture should resemble a loose dough or thick batter.

  2. Transfer to a lined baking sheet or round pizza pan. Press into crusts and shape with your hands – you can either make two smaller crusts (you’ll get more crispy edge surface area) or one larger crust.

  3. Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the baking paper/sheet very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top, seta aside.

  4. Heat oil in a pan and sauté spinach, cover with the lid for 2 minutes. Add sun-dried tomato, one and a half Knorrox Curry Vegetable Stock Cube, water and gently cook for 15 minutes until no liquid visible.

  5. Top your pizza base with sautéed spinach, sun dried tomato and feta.

 
                    

Join our Community

To Share in the Meatiness

Sign up