Mini Sweet Potato Pizzas With A Tangy Avocado Dip (Vegan)

Do excuse the cliché reflection, but I can’t quite believe that we are more than half way through the first month of summer. It seems like two weeks ago that I sat down to write my intentions for 2018. One of them? Practicing yoga for fifteen minutes three times a week. After months of procrastination, June was the month I got round to it. Better late than never, I guess. And 100% worth it. From time to time, doing something that stands in all-out contrast with your usual fitness routine is brilliant for both the body and the mind!

Anyway, back to the original subject. By this stage, summer is fully upon us here in the UK: we’ve had a few onsets of rain (no surprises here), but nothing that undermined the overall pleasantness of the month. I’m talking balmy evenings, short nights and flowers blooming along every street. It’s been a delight. To make the most of it, I’ve been spending my spare time outdoors and, being the foodie that I am, trying out new recipes that align with the overall mood of the season. An abundance of thriving farmers markets and fresh produce make summery recipes some of my personal favourites.

Thinking of summer food, salad comes to mind first, which is completely understandable. I’ve posted a fair share on my Instagram, including Buddha bowls and cold pasta dishes. Then there are smoothies, juices and no-bake sweet treats that refresh on a hot day. However, while the sort of foods I crave and ingredients I use varies from season to season, I still need my wholesome, carby meals for energy and happy tastebuds alike.

Combining all the summer vibes and colours with wholesomeness, these mini pizzas are an ideal solution. After I discovered white sweet potatoes at the supermarket, I fell in love with their unique taste, thought about what I could do with them and decided to bring the concept of pizza into the equation. And no, I’m not going to claim they taste like the ‘real’ thing, just like cauliflower ‘rice’ doesn’t taste like Jasmine or Basmati. But they can be appreciated for their unique, fresh flavour without drawing needless comparisons. Because you know, balance is takeout pizza and doughnuts on some days, vegetables and putting together ‘your entire five-a-day in one sitting’ meals from scratch on others.

Eat these either as a meal by themselves, with a side salad, or cook up a larger batch for upcoming BBQs and picnics. Top them with the avocado sauce to balance out the natural sweetness of the vegetables with a lemony flavour and smooth texture. And of course, switch things up by trying different varieties of potato, toppings and condiments. It’s very tricky to go wrong with pizza – unless we’re talking about the never-ending ‘does pineapple belong on pizza’ debate, which I’ve managed to stay out of. Not having tried the infamous combo, I don’t want to bring along unecessary bias!

Let me know in the comments: what your favourite thing to eat in the summer? And be sure to tag me on Instagram (@earthofmariaa) if you give the recipe a go!

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Mini Sweet Potato Pizzas With Tempeh (Vegan And Gluten-free)

Perfect for any season, this vegan mini sweet potato pizza with tempeh makes a simple, nourishing dinner or a way to impress your friends and family at parties and get-togethers. It's full of flavour, packed with micronutrients and made from simple ingredients. Enjoy by themselves, or serve with mashed avocado and a side salad. 

Course Main Course

Cuisine Vegan

Keyword appetizer, Dinner, Gluten free, party food, pizza, side dish, Snack, sweet potato, whole food plant based

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 3 mini pizzas (~10cm/4 inches in diameter)

Author earthofmaria.com

Ingredients

• 1 large (about 350g) sweet potato, chopped Use any potato variety you have on hand!
• 1/2 cup (70g) buckwheat flour*
• 3 tbsp gluten-free nutritional yeast
• 1 flax egg**
• 1/2 tsp paprika
• 3 tbsp tomato purée

Toppings

• 2-3 small vine tomatoes, sliced
• 1/4 small red onion, sliced
• 1/4 medium carrot, peeled and chopped
• 2-3 chestnut mushrooms, chopped
• 4 tbsp (about 50g) tempeh, crumbled

To serve (optional)

• 1/2 medium avocado, mashed
• red onion, chopped
• fresh arugula (rocket)
• pumpkin seeds
• soy yoghurt

Instructions

1. Preheat oven to 400 degrees C/392 F. Add instructions on how to microwave potato.

2. Mash the sweet potatoes in a large mixing bowl. Add the flour, the nutritional yeast and the flax egg, combining thoroughly. 

3. Line a baking tray with greaseproof paper. Coat your hands with a light dusting of flour and form the 'dough' into patties around 1cm in thickness and 10cm in diameter. Bake in the preheated oven for around 20 minutes, until slightly crispy. 

4. Stir together the tomato paste and the juice from the canned tomatoes. Remove crusts from the oven, and spread evenly with the resulting mixture. 

5. Top with the zucchini, bell pepper, red onion, frozen peas and sausages. Bake for a further 20-25 minutes, until the vegetables are cooked through. 

6. Meanwhile, make the sauce by simply blending together the avocado, spring onions, green peas and lemon juice. 

7. Serve the pizzas immediately or leave to cool for as long as desired. 

Recipe Notes

Make as many or as few pizzas as you want out of the 'dough', but keep in mind that this may affect cooking times. 

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