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Vegan Margherita Pizza with Sweet Potato Crust Recipe

Vegan Margherita Pizza with Sweet Potato Crust Recipe
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4.9 from 16 reviews

This Vegan Margherita Pizza with Sweet Potato Crust is a delicious twist on the classic pizza, featuring a gluten-free and vegan sweet potato crust topped with a homemade mozzarella cashew cheese sauce, tomato sauce, fresh tomatoes, and basil. It’s a flavorful and nutritious meal perfect for lunch or dinner.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 medium pizzas
  • Category: Lunch or Dinner
  • Method: Baking
  • Cuisine: American, Vegan
  • Diet: Vegan

Ingredients

Pizza base

  • 2 cups (400g) sweet potato puree
  • 2 cups (170g) chickpea flour
  • 1 tbsp ground chia or flax seeds
  • 1 tsp baking powder
  • Dried basil, oregano, and herbs to taste
  • Salt and pepper to taste

Mozzarella cashew cheese sauce

  • ⅔ cup (85g) raw cashews soaked in boiling water for 5 minutes then drained
  • ½ cup (120g) dairy-free milk or vegetable stock
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder or garlic powder
  • ½ tsp white miso paste (optional)
  • Salt and pepper to taste

Pizza tomato sauce

  • ¼ cup (55g) tomato paste
  • 2 tbsp water
  • 1 tsp dried oregano
  • 1 tsp onion powder or garlic powder

Toppings

  • 2 medium-size tomatoes, sliced
  • ¼ cup fresh basil leaves
  • Extra virgin olive oil as desired
  • Salt and pepper to taste
  • Chilli flakes (optional)

Instructions

  1. Preheat oven to 180°C (350°F). To prepare the sweet potato pizza crust, add all ingredients to a bowl and mix until combined. Spread the mixture into 2 circles on baking trays and bake for 7-10 mins.
  2. To prepare the cheese sauce, blend all ingredients until smooth.
  3. To prepare the pizza sauce, mix all ingredients until combined.
  4. To assemble the vegan margherita pizza, spread pizza sauce on the bases, top with sliced tomatoes, dollop cashew cream, and bake for 10-15 mins. Finish with basil, olive oil, and seasonings.
  5. Enjoy immediately or store leftovers in the fridge for up to 3 days.

Notes

  • Refer to the blog post above for additional tips on spreading or rolling out the pizza base.

Nutrition

Find it online: https://cookingwithsarah.com/vegan-margherita-pizza-with-sweet-potato-crust-recipe/