Ingredients
For the base
1kg/2lb 4oz sweet potatoes, peeled and roughly chopped
200g/7oz oat flour
salt and freshly ground black pepper
For the sauce
1 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 tsp sugar or maple syrup
small handful fresh basil, roughly chopped
For the topping
pitted black olives
vegan mozzarella
fresh basil leaves
1 tsp olive oil
1 red onion, thinly sliced
drizzle extra virgin olive oil

Method
1.To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened.
2.Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball.
3.Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray.
4.Preheat the oven to 200C/180C Fan/Gas 6.
5.To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat.
6.Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned.
7.Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised.
8.Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve.

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