Mini Sweet Potato Pizzas With Tempeh (Vegan And Gluten-free)
Perfect for any season, this vegan mini sweet potato pizza recipe makes a simple, nourishing dinner or a way to impress your friends and family at parties and get-togethers. They're full of flavour, packed with micronutrients and made from simple ingredients. Enjoy them on their own or with mashed avocado and a side salad!
Course Main Course
Keyword appetizer, Dinner, Gluten free, party food, pizza, side dish, Snack, sweet potato, whole food plant based
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
Servings 3mini pizzas (~10cm/4 inches in diameter)
Preheat oven to 400 degrees C/392 F. Add instructions on how to microwave potato.
Mash the sweet potatoes in a large mixing bowl. Add the flour, the nutritional yeast and the flax egg, combining thoroughly.
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.
Stir together the tomato paste and the juice from the canned tomatoes. Remove crusts from the oven, and spread evenly with the resulting mixture.
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.
Meanwhile, make the sauce by simply blending together the avocado, spring onions, green peas and lemon juice.
Serve the pizzas immediately or leave to cool for as long as desired.
Make as many or as few pizzas as you want out of the 'dough', but keep in mind that this may affect cooking times.