Sweet Potato Pizza Pinwheels
Soft, golden Sweet Potato Pizza Pinwheels made with a naturally sweet, fiber-packed base, layered with your favorite veggie fillings and plant-based cheese. Quick to prepare, oven-baked, and perfect for snacks, lunchboxes, or easy dinners.
Equipment
- 1 Mixing Bowl (Medium)
- 1 fork or food processor
- Rolling Pin
- Baking tray
- Parchment paper or silicone mat
Ingredients
- 200 g cooked sweet potato about 1 medium or 300 g uncooked
- 180 g self-raising flour
Add-ins (choose your preference):
- 4 Tbsp tomato paste + 1 tsp olive oil + 1 tsp Italian herbs or 3 Tbsp pesto
Fillings (flexible):
- 2 Tbsp grated carrot
- 2 Tbsp diced bell pepper/capsicum
- A handful of vegan cheese
Instructions
- Prepare the Sweet Potato Base: Start by ensuring your sweet potato is cooked and tender. You can steam, boil, or roast it until a fork slides through easily. Once cooked, peel off the skin and place the sweet potato in a medium mixing bowl. Mash it thoroughly using a fork, potato masher, or a food processor with the dough blade attachment. Aim for a smooth, creamy texture without lumps to ensure an even, pliable dough.
- Combine With Flour: Gradually add the self-raising flour to the mashed sweet potato. Using your hands or a spatula, mix until a soft, slightly sticky dough forms. Knead the dough gently for a minute or two to bring it together. If it feels too sticky, sprinkle a little more flour; if it’s too dry, add a tiny splash of water or olive oil. The goal is a pliable dough that is easy to roll out without tearing.
- Prepare Rolling Surface: Lightly flour a clean, flat surface to prevent sticking. Transfer your sweet potato dough onto this surface. Sprinkle a small amount of flour on top of the dough and on your rolling pin. This will make rolling smoother and prevent the dough from sticking.
- Roll Out the Dough: Gently roll the dough into a rectangular shape about ½ cm thick. Try to make the edges even; you can pinch and shape the sides as needed. The rectangle doesn’t have to be perfect—just aim for roughly uniform thickness so the pinwheels bake evenly.
- Spread Sauce: Choose your preferred sauce: tomato paste mixed with olive oil and Italian herbs or a smooth pesto. Using a small spatula or spoon, spread the sauce evenly over the surface of the dough, leaving a 1 cm border around the edges. This prevents the filling from spilling out when you roll the dough.
- Add the Fillings: Sprinkle your chosen fillings evenly over the sauce. Common options include grated carrot, diced bell peppers or capsicum, and a handful of vegan cheese. Be careful not to overload the dough; too much filling may make rolling difficult or cause the pinwheels to burst during baking.
- Roll the Dough into a Log: Starting from the long side of the rectangle, gently roll the dough into a tight log. Take your time to ensure it’s rolled evenly, keeping the fillings inside. Pinch the seam to seal the log and prevent it from unrolling.
- Slice Into Pinwheels: Using a sharp knife, cut the rolled dough into 1–2 cm thick slices. Aim for uniform thickness so that all pinwheels bake evenly. You should get about 9 pinwheels, depending on how thickly you slice them.
- Prepare Baking Tray: Line a baking tray with parchment paper or a silicone baking mat to prevent sticking. Place each pinwheel on the tray, leaving a little space between them to allow for slight expansion while baking.
- Bake Until Golden: Preheat your oven to 180°C (356°F). Bake the pinwheels for 15–20 minutes, or until the edges turn golden brown and the dough feels firm to the touch. Keep an eye on them in the final minutes to avoid overbaking.
- Cool Slightly Before Serving: Once baked, remove the tray from the oven and allow the pinwheels to cool for 5–10 minutes. This makes them easier to handle and allows the flavors to settle. Serve warm as a snack, appetizer, or light meal.
- Optional Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pinwheels for up to 2 months. To reheat, simply bake or microwave until warmed through.
Notes
- Use naturally sweet, medium-sized sweet potatoes for the best flavor and consistency.
- Ensure the sweet potato is fully cooked and mashed smooth; lumps can make rolling difficult.
- Self-raising flour gives the pinwheels a light, soft texture—do not substitute with plain flour unless adding a rising agent.
- Fillings are highly flexible—swap veggies, herbs, or cheese according to taste or dietary preference.
- Pinwheels are best baked fresh but can be stored in the fridge or freezer for later use.
- For even cooking, try to slice the pinwheels uniformly, about 1–2 cm thick.
