1 very large sweet potato

Plain gluten-free flour or oat flour (approx. 1–2 cups, enough to form a dough)

350g mozzarella

Veg & herbs of your choice (I often use chopped rosemary, red onion, and mushrooms)

Passata for the tomato base

Method

Preheat the oven to 200°C / 180°C fan / Gas 6.

Peel and chop the sweet potato into small cubes. Simmer until soft, then drain and transfer to a bowl.

Mash the sweet potato until smooth.

Add flour gradually and mix until it forms a soft dough.

Divide the dough into two balls.

Place each dough ball on a lined baking tray and use your hands to flatten and shape into pizza bases.

Spread a thin layer of passata on each base.

Add mozzarella and your chosen toppings.

Bake for 20–25 minutes, or until the cheese is golden and the edges are slightly crisp.

Enjoy warm, fresh from the oven.