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Sweet Potato Margherita Pizza

Our easy homemade pasta is what makes this a next level pizza, but if you're short on time store-bought pasta will do the trick.


450g sweet potato, peeled & grated

1 egg, lightly beaten

1/4 cup almond meal

400g tin crushed tomatoes

1 tsp balsamic vinegar

12 basil leaves (6 finely sliced, 6 left whole)

4 baby bocconcini balls, halved

salt & pepper, to taste


1.Preheat oven 200°C. Place sweet potato in a saucepan with 1/4 cup of water and season with salt and pepper. Cover and cook for about 5 minutes or until softened. Once cool enough to handle, place in a clean tea towel or clean disposable cloth and squeeze out all the liquid.

2.Mix together sweet potato with egg and almond meal, then spread out to an oval shape on a baking tray lined with baking paper. Cook for 20 minutes, flip base over and cook for another 20 minutes or until golden.

3.Meanwhile, simmer tomatoes, vinegar and sliced basil leaves for 30 minutes or until reduced to about 4 tablespoons.

4.Spread one tablespoon of passata onto pizza base, top with bocconcini, season with salt and pepper and bake for another 10 minutes.

NOTE: you can freeze remaining pasta.

5.Top with fresh basil leaves to serve.

SERVES 2 PREP 10mins COOK 55mins

Per Serve

Energy: 1544.5kj Protein: 15g Carbs: 38.8g Fibre: 10.8g Sat. Fat: 4.7g Fat: 14.6g Calories: 368.8cal Sugar: 19.4g

Johnny Musumeci

Wellness Coach

0409 928 175

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