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

Sweet Potato Pizza Topped with Spinach, Sun-dried Tomato & 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 whole egg
  • pinch garlic powder
  • 1 tablespoons 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 sundried tomato

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 sundried tomato, 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 whole egg
  • pinch garlic powder
  • 1 tablespoons 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 sundried tomato

  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 sundried tomato, 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.

 
                    

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