Looking for a special gluten free pizza?

Today Amélie, founder of one French blog that I love, Equilibre et Saveurs, shares with us one of her favourite recipes: gluten free pizza with sweet potatoes.

Amélie knows my love for pizza and I am so eager to try it.
And also eat it…Merci Amélie!

delicious gluten free vegetarian pizza


  • Add the tomatoes in boiling water and let them cook for one minute.
  • Put them in cold water afterwards.
  • In this way you will be able to peel them very easily. Cut them in this slices by throwing away the seeds.
  • In a large pan add the onion and the garlic previously chopped. Add the olive oil and stir over low heat until they turn golden brown. Add the tomatoes, the herbs from Provence and a pinch of salt. Cook the sauce gently for about 40 minutes.
  • Mix the sauce in a mixer until you obtain a smooth, velvety cream.
  • Pre-heat the over to 210°C
  • Add the chia and the water in a ramekin and let them rest for 10-15 minutes.
  • Once your potatoes are cooked, smash them in a big bowl until you obtain a smooth consistency.
  • Add all the ingredients listed except for the chia seeds and mix them together.
  • Add the chia seeds at the very end and mix one more time.
  • Take a greaseproof paper, place the dough on it and roll the dough out to 0.7 mm thick. It can take a couple of minutes but that’s normal when using potatoes.
  • Place the pizza dough on a baking tray without the greaseproof paper.
  • Bake it for 30-35 minutes.
  • Wash the cherry tomatoes and the rocket.
  • Cut the tomatoes in two halves. Peel and cut the avocado in small pieces. Squeeze some lemon.
  • Mix all the listed ingredients in a bowl.
  • Once the pizza is baked add the tomato sauce, then the topping.
  • Sprinkle the vinaigrette sauce all over it and .. Bon appétit!
gluten free pizza with sweet potatoes


For the gluten free pizza dough:
200 g steamed sweet potatoes
50 g rice flour
15 g almond flour
1 tablespoon of chia seeds
3 tablespoons of water
1 tablespoon of extra virgin olive oil
1 tablespoon cider vinegar
1 tablespoon mixed herbs from Provence
salt and pepper
For the tomato sauce:
3 tomatoes
1 ½ garlic
½ yellow onion
1 coffee spoon mixed herbs from Provence
extra virgin olive oil
salt and pepper
Pour the topping:
1 avocado
½ green lemon
100 g roquet
15 cherry tomatoes
salt and pepper
For the “vinagraitte” sauce:
1 tablespoon of extra virgin olive oil
½ tablespoon of linseed oil
3 tablespoons balsamic vinegar
1 coffee spoon of mustard
salt and pepper
Recipe by Amélie, blog Equilibre et Saveurs







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