Sweet potato pizza

By Anita
  • Cook: 40 min
  • Servings: 2


  • 1 large sweet potato (300-400 g)
  • 60 g rolled oats (or ground oat flour)
  • 0.5 tsp salt
  • 1 tsp basil
  • 1 tsp oregano
  • 1 egg
  • 3 tbsp crème fraîche or sour cream
  • 1-2 cloves of garlic
  • 10 small mushrooms
  • 2-3 handfuls of Apetina® Mozzarella
  • 0.5 red onion
  • 2 tbsp Apetina® Classic Cubes in Oil
  • 2 tbsp fresh herbs


Sweet potatoes are delicious and much more nutritious than the flour traditionally used in pizza. With this pizza you get more vegetables and you can enjoy it with a clear conscience.


Sprinkle with fresh herbs and serve with a green salad.

Thin crust pizza is a classic and tasty dish loved by many. But have you ever tried making the crust with sweet potatoes? Sweet potatoes add wonderful flavour and make for a much more filling pizza. With gluten-free rolled oats, this pizza is ideal for people with wheat issues.


Preheat the oven to 200°C using both upper and lower heat. Peel the sweet potato, cut it into cubes and boil for approx. 15 min. until tender. Grind the rolled oats into flour in a food grinder (or use oat flour). Drain the sweet potatoes and allow them to steam dry, then mash with a potato masher/whisk until smooth. Stir in the oat flour, salt, spices and egg. Spread the mashed potatoes evenly over a piece of baking parchment. Bake the pizza base until it has dried through and is almost brown along the edge – about 15-20 min. Remove the pizza base from the oven and let cool slightly. Press the garlic and combine with the crème fraîche, then spread over the base. Top with mushrooms, red onions, feta and mozzarella. Put the pizza back in the oven and bake until the cheese has melted – approx. 4-5 min. Sprinkle with fresh herbs and serve with a green salad.


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