Potato-base pizza

Use sweet potatoes for a low-carb alternative.

Less than 30 minutes

Makes 1

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  • 3-4 medium Radiant Red Flamenco potatoes, washed and thinly sliced
  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper
  • 2 Tbsp (30ml) tomato paste
  • 3 Tbsp (45ml) passata sauce or any other tomato-based sauce 
  • 1 cup (125g) mozzarella, grated 
  • Handful calamata olives
  • 4 slices prosciutto 
  • Wild rocket and fresh basil, for serving


  1. Preheat oven to 200°C. 
  2. Arrange potatoes in a circle, overlapping the edges to form a 25cm base.
  3. Drizzle with oil and season.
  4. Bake for about 12-15 minutes or until parcooked.
  5. Mix tomato paste and passata together and spread over base, leaving a ½cm edge. Top with cheese and olives.
  6. Return to oven and bake for another 10 minutes or until the cheese melts.
  7. Top with prosciutto, rocket and basil. 
  8. Serve immediately.


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