Vegan Pizza Triumph: kale and sweet potato with a smoky tomato sauce

Since moving to a plant-based by diet, 'traditional' pizza has been the thing that i've struggled to find a truly satisfying alternative too, but, I think i've cracked it with this smoky sweet potato, kale and walnut beauty!

Makes: 2 portions

Preparation time: 15 mins

Cooking time: 10-15 mins



Pizza making
  • 1/2 sweet potato, peeled and either sliced or cut into 1.5cm cubes
  • 0.5 tablespoons olive oil
  • 1/2 teaspoon chilli flakes
  • 300g of prepared, whole-wheat pizza dough
  • 1 bunch curly kale, stemmed and torn into bite-size pieces
  • 32 cup vegan moxarella. A great recipe here if you want to make your own or buy it ready made if you're looking for a quick and easy option
  • 2 tablespoons shredded vegan Parmesan (optional)
  • 2 tablespoon crushed walnuts
  • 2 medium cloves garlic, finely chopped
  • Organic tomato puree
  • 1/2 tin organic chopped tomatoes 
  • 1 tablespoon Rubies in the Ruble Chipotle ketchup 
  1. Pre-heat oven to 220C
  2. Boil the potato in water until tender. Remove from heat, drain and let cool 5 minutes. 
  3. Mince garlic, chopped tomatoes and chipotle ketchup. Add tomato puree to thicken to preference
  4. Crush walnuts
  5. Roll out dough until 1cm thick. 
  6. Spread tomato sauce on the base. 
  7. Toss kale in remaining the olive oil; top pizza with moxarella, kale, sweet potato and Parmesan.
  8. Bake until crust is golden, sprinkling on walnuts once cooked