| | Gluten-free mushroom and ricotta sweet potato pizza slab
Gluten-free mushroom and ricotta sweet potato pizza slab
Gluten-free mushroom and ricotta sweet potato pizza slab 4.3-5 9
  • Calories: 2174 kj
  • Fat: 19.3g
  • Carbohydrates: 61.9g

How to Make:

  1. Place sweet potato in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH (100%) for 4 to 5 minutes or until just tender. Carefully remove plastic wrap. Cool for 15 minutes.
  2. Meanwhile, combine yeast, sugar and 1/2 cup of warm water in a jug. Stir until yeast dissolves. Cover. Stand in a warm place for 10 minutes or until mixture is foamy.
  3. Preheat oven to 230C/210C fan-forced. Grease a large baking tray.
  4. Place chickpea flour and gluten-free bread flour in a large bowl. Add sweet potato and oregano. Season with salt and pepper. Stir to combine. Add yeast mixture and oil. Stir until a sticky dough forms. Bring dough together. Knead for 1 minute. Roll dough out between 2 sheets of baking paper to form a 25cm x 35cm oval. Transfer dough with baking paper to prepared tray. Remove top layer of baking paper.
  5. Bake for 10 minutes or until just firm to touch. Sprinkle with 1/2 the pizza cheese. Top with spinach, tomato, mushroom, ricotta, olives and remaining pizza cheese. Season with salt and pepper. Bake for a further 8 minutes or until golden. Top with capsicum. Cut into wedges. Serve.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 300g orange sweet potato, peeled, grated
  • 7g sachet dry yeast
  • 1 teaspoon caster sugar
  • 1 cup chickpea flour
  • 2 cups gluten-free bread flour, plus extra for dusting
  • 1 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 2/3 cup grated pizza cheese
  • 50g baby spinach
  • 125g grape tomatoes, halved
  • 100g button mushrooms, thinly sliced
  • 100g fresh ricotta, crumbled
  • 1/4 cup pitted kalamata olives
  • 1/4 cup roasted capsicum strips
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