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
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 Maria Gureeva


  • 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


  • 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


  • 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.