After figuring out that purple sweet potatoes are actually white on the outside, I was finally able to locate and buy them at my local markets. If you haven’t tried it before, it cooks in the oven like a normal sweet potato but is denser, crispier and sweeter than the orange variety. Essentially it tastes like heaven. I enjoyed it straight from the oven without any toppings at all. Nature’s perfectly sweet energy food.
Evident from its rich purple colour, purple sweet potato is the richest of the potatoes in antioxidants. It is also packed with potassium, vitamin A, vitamin C, manganese, copper, iron, vitamin B6 and fibre. Many doctors hail its ability to reduce blood pressure. All the more reasons to eat more of this delectable indulgence!
Since I enjoyed it so much, I began to brainstorm all the amazing recipes I might make it. Would it be purple sweet potato donuts, pie, dip or perhaps… pizza? In the end I decided to make pizza since I was heading to a vegan picnic dinner and wanted to bring something that would make a substantial meal. Topped with crispy chickpeas, roasted zucchinis and fresh basil, this purple potato pizza not only looked beautiful but tasted divine.
This dish is definitely a crowd pleaser. For one, who doesn’t like pizza? And it’s vegan, gluten free and oil free – give me more! It was my first time making a pizza base with buckwheat and it turned out wonderfully firm and crispy (just the way I like it).
If you want to impress your friends and family or simply spruce up your weekly meals, try making this sensational dish. You’ll be glad to know that it really is so simple to make and won’t break the budget.
Purple Potato Pizza
For the base:
- 1.5 cups buckwheat flour (or mill your own from raw buckwheat)
- 1 cup warm water
- 2 tsp Italian herbs
For the purple potato “hummus”:
- 1 cup roasted purple potato (I buy the Hawaiian variety)
- 1 tbsp unhulled tahini
- 2 cloves garlic, diced
- 3 tbsp freshly squeezed orange juice
For the toppings:
- 1 cup chickpeas
- 3 tbsp lemon juice
- Fresh basil
- 1/2 large zucchini, sliced
- Preheat oven to 200 degrees celsius.
- Mix chickpeas together with 3 tbsp lemon juice and 1 tsp Italian herbs. Spread onto an oven tray and roast for 45 mins or until golden. Roast the purple sweet potato alongside the chickpeas.
- Remove the skin from the purple sweet potato and blend with the tahini, garlic and orange juice.
- Use your hands to mix together the buckwheat flour, warm water and Italian herbs in a large bowl until a dough forms. Add more water or more flour as needed to ensure dough isn’t too runny or dry.
- Line an oven tray with baking paper and spread dough into a circle on the baking sheet to form a thin pizza base.
- Bake pizza base for approx 10 mins.
- Spread purple potato “hummus” onto the pizza base and add the roasted chickpeas and sliced zucchini. Bake for an additional 5 to 10 mins.
- Slice pizza into eight pieces, topp with fresh basil leaves and Italian herbs.