Thursday 8 October 2015

Sweet Potato Pizza + Tyne Chease!

Hi guys, it's been another couple of busy weeks so apologies for this post being super late. Although late, this post comes at a good time. Yesterday, Emily and I visited the Stadium of Light in Sunderland for the first of this year's North East Vegan Festivals. We bought so much amazing stuff, a lot of which I'll write about here once I've tried it.

First I must tell you about Tyne Chease, believe me when I say that this is the best damn vegan cheese out there and lucky for you they have just launched their website, so you can get your hands on this amazing chease. This is the third time I've tried Tyne Chease and the second time I've bought their product. We first bought the original chease at the Painted Elephant showcase event a few months back and we loved it, it's the closet thing I've had to dairy cheese since going vegan.

Yesterday we picked up the soft macadamia chease as we hadn't yet tried it and we were not disappointed again. It's soft and creamy and would taste amazing on a bagel or stirred through some pasta. I used it as a topping for my sweet potato pizza and it worked so well. 




There has been a question floating around my mind for quite some time, 'Is there such a thing as a healthy pizza?' Well the answer is yes, if you make the base with sweet potatoes, nuts and oats. 

When I decided to make this I didn't think it would be a blog post, I was sceptical that it would work, but thankfully it did. This is perfect for me right now, we are trying to eat a little more healthily, plus, this recipe is gluten free which is a little more gentle on the stomach. I'm sure you want to know how to make this wonderful creation, so I'll stop chatting and get on with the recipe.



Ingredients

For the base:

5 1/2 cups cubed sweet potato
1 flax egg (1 tbsp flax seed + 3 tbsp water)
1 1/4 cups oat flour*
1/4 cup ground almonds
tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp oregano
1 tbsp garlic powder
Salt and pepper to season
A pinch of chilli flakes.

Toppings:

Sun dried tomato paste*
Sun dried tomatoes
Mushrooms
Basil
Tyne Chease Soft Macadamia 

Dressings:

Rocket
Chilli Oil

Method
1. Steam the cubed sweet potato for 25 to 30 minutes until tender. Move to a bowl and let cool, then mash.
2. Mix your flax egg and leave to stand for 15 minutes.
3. Add the flax egg, oat flour, almonds, oil, cider vinegar, oregano and garlic powder to the bowl and mix until smooth. Taste and add the salt, pepper and chilli flakes to your liking.
4. Heat the oven to gas mark 6 and take a pizza pan or a cast iron skillet, line with greaseproof paper.
5. Put the mixture into the lined pan and spread. Press the mixture until smooth, around 5 minutes should do it.
6. Bake the base for 25 to 30 minutes until crisp at the edges and set in the middle. Remove from the oven and cool.
7. Add toppings (the list above is what I used) and grill for 5 minutes then serve with the dressings.

Notes
* if you don't have oat flour blitz up some oats in a blender until fine.
* the sundried tomato paste I used is from the May Vegan Kind Box.
* this is not a sponsored post I'm just sharing products I love. 

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