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+ servings

Sweet potato hemp pizza bases

Gluten free, grain free, FODMAP friendly, vegetarian
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 people

Ingredients
  

INGREDIENTS (makes 1 pizza base which equals 2 FODMAP friendly serves)

  • 150 g thoroughly steamed sweet potato skin removed (weighed after removing skin)
  • 4 tablespoons hemp seeds
  • 2 extra large eggs
  • 1 tablespoon olive oil
  • 1 tablespoon psyllium husk
  • 50 g freshly and finely grated parmesan no pre-grated please, they contain ingredients that don’t allow them to melt properly

Instructions
 

METHOD

  • Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
  • Combine all the ingredients for the pizza base in a high speed food processor. Blend until the mixture is completely smooth.
  • Line a baking tray with baking paper, and pour the mixture into the middle. Generously lather your hands with olive oil (to stop them from sticking) and gently pat the mixture down into your desired pizza shape. It puffs up during cooking, so make it reasonably thin.
  • Place the pizza into the oven and set the timer for ten minutes. Prepare your toppings during that time.
  • Your base should be fluffy and cooked, depending on how thin you made it. If there’s still a soggy bit in the centre, continue cooking until there isn’t.
  • Remove the base from the oven, and top with your desired hearty toppings. Return to the oven for an additional 10-15 minutes, until your chosen cheese is melty and browned. Serve immediately.
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