Author: Anthea
Serves: 8
A sweet potato crust filled with pizza tomato sauce, a ‘ricotta’ and kale filling, roasted Mediterranean veggies and a cheesy tahini sauce.


Sweet Potato Crust
  • 1 large sweet potato, baked or boiled with skin on
  • ½ cup flour (I used ground millet and chickpea flour)
  • ½ cup water
  • 2 tbs chia seeds, ground
  • ½ tsp baking powder
Tomato pizza sauce
  • 4 tomatoes, chopped, or ½ cup tomato paste or ½ cup tomato pizza sauce
  • 1 clove garlic
  • Oregano and other herbs, as desired
‘Ricotta’ and kale quiche filling
  • 150g firm tofu
  • 2 handfuls kale
  • ¼ cup dairy-free milk
  • ¼ cup nutritional yeast
  • Salt, pepper and herbs as desired
Vegetables as desired
Cheese sauce
  • 2 tbs tahini
  • 2 tbs nutritional yeast
  • 2 tbs water
  1. Preheat oven to 200C. Line a round cake tin or pie dish with baking paper.
  2. In a food processor, whizz all crust ingredients until smooth and combined.
  3. Spread crust on bottom and lower sides of cake tin/pie dish. Bake in oven for 20 minutes.
  4. For the tomato pizza sauce: If you are making your own sauce, place all ingredients in a saucepan with a dash of water. Bring saucepan to boil then simmer until tomatoes have reduced to a sauce-like consistency. Set aside.
  5. For the ‘ricotta’ and kale quiche filling: In a food processor, whizz all ingredients until smooth and it forms a paste-like consistency. If it is not smooth enough, add more milk
  6. Prepare vegetables.
  7. To assemble pizza: Remove crust from oven. Spread tomato pizza sauce on base, then ‘ricotta’ filling, then vegetables.
  8. Bake pizza in oven for 45 minutes or until the crust starts to come away from the sides of the tin/pan.
  9. Meanwhile, make the cheese sauce by mixing all ingredients until smooth. Add more water for a thinner sauce. Set aside.
  10. Remove pizza from oven and drizzle with cheese sauce.