Mini Spelt Pizzas With Sweet Potato and Spinach

  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m

One of my favourite things to eat is a homemade pizza, and even better if it can be made with spelt or wholemeal flour. These mini spelt pizzas are very simple to make, and with no waiting time for the dough to rise you can roll and top these straight away. I made mine with some sweet potato, spinach and ricotta toppings, but you can use any of your favourite pizza toppings. Mini pizzas are also lovely cold the next day, you could even put them in lunch boxes for a nice treat (minus the nuts of course).

I froze some of the bases to have ready to go, perfect for when we have been out and about and Harry needs lunch…now.

Nutrition Note: While spelt is a popular and suitable alternative for children who are intolerant to wheat, it does contain gluten and therefore should be avoided by those requiring a gluten free diet.

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  • 250g sweet potato, cut into small pieces (or pumpkin)
  • 2 tsp olive oil
  • 1 onion, finely diced
  • 250g frozen spinach, thawed
  • 150g ricotta
  • 1/4 tsp nutmeg
  • 1/4 cup salt reduced feta (optional)
  • 1/2 cup grated cheese (optional)
  • 1/4 cup toasted pine nuts (to top)
  • 2 cups spelt or wholemeal flour
  • 2 tsp baking powder
  • 2 tbsp olive oil
  • 3/4 cup cold water


Step 1

(SPELT CRUST) To make the bases, sift the flour and baking powder into a bowl. Add the olive oil. Use your hands to work the mixture until a fine breadcrumb consistency forms. Pour in the water and mix until a dough forms. -

Step 2

(SPELT CRUST) Transfer the dough to a floured work surface. Kneed the dough for a few minutes to combine. Roll the dough to around 1/2 cm thick and use a scone cutter or other circular shape to cut bases to the desired size. Freeze any spare bases individually. -

Step 3

Preheat the oven to 180oC (fan forced). Coat the sweet potato with 1 tsp of oil and place in a baking tray. Pop in the oven for around 20 minutes or until soft. Remove and gently mash. -

Step 4

Heat remaining oil in a small frying pan over medium. Sauté the onion until soft. Set aside. -

Step 5

In a bowl, combine the onion, spinach, ricotta, nutmeg and feta. -

Step 6

To prepare the pizza, layer with some grated cheese, then the spinach mixture, then top with sweet potato. Place in the oven for around 25 minutes or until cooked to your liking. Top with pine nuts to serve (optional). -

Step 7

Note: You can also add a pesto, or low salt tomato paste to these pizza's for extra flavour. -

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Recipe Comments

  1. posted by Fatima Altaf on August 9, 2014

    How long can the pizza bases be frozen?

  2. posted by Tenille on March 17, 2015

    Could these be baked and then frozen so I can pick from the freezer the night before for school lunches?

    • posted by Allie on May 6, 2015

      They could be but I would choose another topping that freezes well.


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