A margarita looking pizza that contains no tomatoes, no cheese and no gluten will leave your little ones both satisfied and itch free! Using sweet potato for a pizza base, vegetables for a tomato paste and cashews for a cheese alternative, this recipe will keep your little ones happy while they enjoy a generous variety of alkalising vegetables without even realizing.
Sweet potatoes (also called kumara) are rich in vitamin C, B vitamins, manganese and beta- carotene which is an important antioxidant that can increase your skin's hydration and resilience against UV sun damage.
Beetroot is an important vegetable for eczema sufferers as it has strong alkalising properties which boost liver detoxification of chemicals. Beetroot is abundant in antioxidants, folate, iron and choline (which helps to prevent fatty liver).
These pizzas have been left quite plain for younger taste buds, so for kids after extra flavour, additional toppings can be added such as roasted garlic, baked pumpkin, halved meatballs (see spaghetti meatball recipe), or chicken mince.
For the pizza base
1 1/4 cup of mashed sweet potato (about 1 1/2 sweet potatoes)
1 1/4 cup of gluten free flour
1 teaspoon of baking powder
1 teaspoon of salt
For the toppings
1/2 batch of 'nomato sauce' recipe
1 batch of cashew mozzarella
1 handful of finely diced chives
optional- other toppings of choice such as suggestions above
Serves: 4 kids sized pizzas
Prep time: 40 minutes (if mozzarella cheese and 'nomato sauce' have been been pre made)
Cooking time: 15 minutes per pizza
For this recipe, you will need a pre-made batch of 'nomato sauce' and cashew mozzarella, so see these recipes in the healthy skin kitchen program before making the pizza.
Place a medium sized pot of water on a high heat, cover and bring to a boil.
Meanwhile, peel about 1 1/2 sweet potatoes, cut into 2 cm slices then cut slices in half and place in the boiling water until soft and mashable.
Once cooked, turn the heat off, drain the water from the pot, then with a potato masher or fork, mash the sweet potato well. Remove 1 1/4 cups of sweet potato mash from the pot (if there are any leftovers this can be used as a vegetable side in another dish). Place the sweet potato mash in a large bowl and leave to slightly cool down.
In a seperate bowl, mix together the flour, baking powder and salt, then add the sweet potato mash to the flour and use your hands to knead together. The mixture should not be sticky at the end so add a little extra flour if needed. You can also transfer to a chopping board and continue kneading if this is easier (as shown in video).
Pre heat the oven to 190 deg C (375 deg F)
On a clean bench or chopping board seperate the dough in 4 equal portions, then roll out one by one with a rolling pin into any shape of base you wish about 1/2 cm thick.
Place the pizza base on baking paper on a pizza tray or baking tray and place in the oven to pre cook for about 5 minutes. If you have a large tray and oven you can pre cook as many as you can at once, or one by one for a smaller oven and tray. Remove and place the tray on chopping board as this will be hot. prepare the pizza with the 'nomato sauce', mozzarella and any other ingredients you are using (keep in mind cooking time is short so ingredients used will need to be suitable for this cooking time). Optional: Drizzle with a little oil over the top, also adding some oil around the crust will help hold the lovely orange colour.
Place back into the oven to cook for another 10 minutes or until base is cooked through and cheese is lightly browned.
Remove and garnish with fresh chives, and shallots (optional).