Sweet Potato Pizza Pinwheels
Ingredients
- 200 g Cooked sweet potato (1 medium/approx 300g uncooked)
- 180 g Self raising flour
Add ins
- You can use whatever you like for a sauce, we like 4 Tbsp of tomato paste with 1 tsp of olive oil & a sprinkle of italian herbs OR 3 Tbsp of pesto
- Fillings (again, use whatever you like): 2 Tbsp each of grated carrot & diced peppers/capsicum), & a handful of vegan cheese.
Instructions
- Add the cooked sweet potato to a bowl and mash with a fork (or use a food processor to mash the use the dough blade and create the dough this way)
- Add the flour and combine in to a dough (get in there with your hands too).
- Flour a surface and roll the dough out to about 1/2cm in thickness, aiming for a rectangle shape (you can pinch pieces of the dough from the sides to shape it).
- Top with the sauce & fillings, then gently roll, and slice in to 1-2cm disks (makes around 9 slices).
- Add to a lined tray and cook in the oven at 180c for 15-20mins
- Allow to cool slightly before serving.
Notes
Store in the fridge for 2 days or freezer for 2 months