I love pizza but am not so keen on the base. This has lead me to experiment with alternative bases with mixed success. The 'pick up test' is the make or break. If you are using a vegetable it has to remain firm enough to form a sturdy platform for all your tasty toppings. The Cauliflower crust pizza is lovely and the kids haven't noticed its cauliflower they are eating.

The sweet potato base failed at first attempt because it was too soggy after cooking. Second attempt included ground oats and they were the bind needed to keep the pizza firm and tasty.

Preheat your oven at 180°C

Wash and cube your sweet potato and lightly steam.

Blend your oats until fine.

Grate your parmesan.

Mash your sweet potato with the oats, parmesan and the beaten egg in a large bowl.

Spread your mixture on a flat tray lined with grease proof paper and press down into a circle.

Cook your pizza base for 30 minutes and remove from the oven.

Carefully turn over the base with a fish slice and cook for a further 10 minutes.

Once your sweet potato base is coked and crispy both sides the toppings can be added.

I love a plain old cheese and tomato top. In this version I used passata, mature cheddar with sun dried tomatoes and finished with basil.

Add any topping of your choosing but try not to overload it too much or it may not take the pressure!