Get creative in the kitchen
Lorna Jane’s beetroot and sweet potato pizza
1 large sweet potato, grated
1 tbsp olive oil
1 ½ cups almond meal
1 teaspoon dried oregano or 1 tablespoon fresh chopped
½ tsp salt
200 g ricotta or your favourite cashew cream cheese
2 tsp olive oil
100 g baby spinach
1 red onion, thinly sliced
1 tsp maple syrup
4 baby beetroot, quartered and tossed in 1 teaspoon olive oil
1 buffalo mozzarella, torn into pieces or your favourite goats cheese or vegan cheese
½ cup walnuts
½ cup smoked olives
Salt and pepper
Balsamic drizzle (optional)
Preheat oven to 180C and line a pizza tray.
In a frypan heat olive oil to medium heat, and saute grated sweet potato 5 minutes. Stirring until softened.
Place in a mixing bowl with almond meal, eggs, oregano and salt and salt and mix well to combine.
Press into 1 cm thick circular base.
Bake for 20 minutes.
Meanwhile saute spinach in 1 teaspoon of olive oil for 2 minutes and remove form pan.
Heat 1 teaspoon of olive oil over low heat in pan and caramelize onion for 7-10 minutes over very low heat.
Add 1 teaspoon maple syrup.
Spoon ricotta onto pizza base evenly.
Top with sautéed spinach, beetroot, mozzarella, asparagus, walnuts and olives.
Season with salt and pepper.
Bake for 15 minutes or until mozzarella is melted.
Garnish with fresh basil.
Recipe by Lorna Jane Active : https://www.movenourishbelieve.com/nourish/videos-nourish/beetroot-sweet-potato-pizza/