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Gluten-free mushroom and ricotta sweet potato pizza slab
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Delicious gluten-free mushroom and sweet potato pizza slab for Meatless Mondays.
Ingredients:
  • 300g orange sweet potato, peeled, grated
  • 7g sachet dry yeast
  • 5.00 gm caster sugar
  • 250.00 ml chickpea flour
  • 500.00 ml gluten-free bread flour, plus extra for dusting
  • 1 tsp dried oregano
  • 18.20 gm extra virgin olive oil
  • 165.00 ml grated pizza cheese
  • 50g baby spinach
  • 125g grape tomatoes, halved
  • 100g button mushrooms, thinly sliced
  • 100g fresh ricotta, crumbled
  • 62.50 ml pitted kalamata olives
  • 62.50 ml roasted capsicum strips
Instructions:
  • Place the sweet potato in a microwave-safe bowl and cover it with plastic wrap. Microwave on HIGH for 4 to 5 minutes until just tender. Remove the plastic wrap carefully and let it cool for 15 minutes.
  • In a jug, mix yeast, sugar, and 1/2 cup of warm water. Stir until the yeast dissolves. Cover and let it sit in a warm spot for 10 minutes or until it becomes foamy.
  • Preheat your oven to a toasty 230C (210C fan-forced) and prepare a generously greased large baking tray.
  • In a large bowl, combine chickpea flour, gluten-free bread flour, sweet potato, oregano, salt, and pepper. Stir well. Mix in the yeast mixture and oil until a sticky dough forms. Knead the dough for 1 minute, then roll it out between 2 sheets of baking paper into a 25cm x 35cm oval. Transfer the dough on the baking paper to a tray, removing the top layer of paper.
  • Bake until just firm to the touch, about 10 minutes. Sprinkle half of the pizza cheese over the crust. Add spinach, tomato, mushroom, ricotta, olives, and the rest of the pizza cheese on top. Season with salt and pepper. Bake until golden, about 8 more minutes. Finish with capsicum, cut into wedges, and serve.

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