Spiralized vegetable crust pizza

Name: Spiralized vegetable crust pizza
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Yield: 4 portions
Ingredients: 350 - 400 g sweet potato; 350 - 400 g parsnip; 3 tbsp extra virgin olive oil; 1 ¼ tsp sea salt; 2 tbsp chickpea (besan) flour; 250 g canned tomatoes; 10 g fresh basil; 150 g mozzarella; 8 - 10 pitted black olive

5.0 1 ocena

Przygotowanie 20 min

Czas całkowity 35 min

4 portions

Składniki

sweet potato ends trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
350 - 400 g
parsnip ends trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
350 - 400 g
extra virgin olive oil
3 tbsp
sea salt
1 ¼ tsp
chickpea (besan) flour
2 tbsp
canned tomatoes
250 g
fresh basil leaves only
10 g
mozzarella (approx. 1 ball), torn into pieces
150 g
pitted black olive sliced
8 - 10