I’ve been experimenting with vegan pizza lately trying different crusts and various toppings. As so often when cooking vegan, I ended up not missing the the dairy at all. In fact, I even abandoned tomatoes for all kinds of other exciting things. Like this wonderful recipe from Bakers Royale (try it – it’s great!), which inspired me to make a sweet-potato based crust for this pizza here. I topped it with a nice roasted red pepper-sunflower seed pesto and some purple pointed cabbage. And lime zest. But obviously all kinds of toppings would work here, maybe even tomatoes…
Sweet potato crust pizza with cabbage and red bell pepper
For the crust:
- 250 grams of spelt flour
- One medium or half of a large sweet potato, (250 grams)
- One teaspoon of dry yeast
- A little warm water
- Half a teaspoon of salt
For the pesto:
- Two red bell peppers, deseeded
- A handful of sunflower seeds
- Three tablespoons of olive oil
- A pinch of salt
- Half a head of pointed cabbage or other soft cabbage, such as napa cabbage
- One red or yellowbell pepper
- Two spring onions
- Zest of one lime
- Half a teaspoon of sumac
- Salt and pepper
- One shallot
- Pre-heat the oven to 180 degrees C (350 F).
- Cut the sweet potato in quarters or halves and place them on one rack in the oven. Roughly chop the bell peppers and place them on another oven rack that 's lined with tin foil. Drizzle the peppers with olive oil. Roast the veggies until soft and fragrant - the sweet potato might take a bit longer. Let them cool off a little, then peel the sweet potatoes.
- Mix together all dry ingredients for the dough. Add the sweet potato and stir as well as possible until you have a crumbly texture. Add a few teaspoons of water and knead the dough until it's smooth and supple. If it's too crumbly and doesn't come together, add a little more water, if it's sticky, add more flour. Work the dough with your hands until it's elastic and soft but not sticky. Cover the dough with a dish towel and let it rest in a warm place for 20 minutes. You could even place it in the oven if it's still warm.
- While the dough is rising, you can make the pesto by blending together the roasted peppers, sunflower seeds, olive oil and a pinch of salt.
- Now prep the vegetables: cut the cabbage and the bell peppers into strips, chop the spring onions and thinly slice the shallot.
- Take the dough and shape it into one larger or two smaller pizzas. You probably don't even need a rolling pin, but do work on a floured surface. Spread the crusts on a parchment paper-lined baking tray.
- Spread the pesto on the pizzas and add the toppings. Season with the lime zest, sumac and salt and pepper.
- Bake the pizza in the oven for about ten minutes.