Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper. Peel the sweet potatoes and grate them as finely as possible.
Squeeze the grated sweet potato out well in a clean tea towel. Then mix it with the eggs, mozzarella, ground almonds and salt to a firm mixture.
Spread the mixture evenly on the tray and shape it into a flat pizza base. Bake at 200 °C for 15–20 min until the top is lightly browned.
Cut the pepper into thin strips. Spread the pre-baked base with passata and scatter the pepper and oregano over it.
Bake the pizza at 200 °C for another 8–10 min until the edge is crisp and the topping is hot. Let it rest briefly so it's easier to cut.
Serve the pepper pizza fresh from the oven. A green salad with olive oil goes really well with it.
Good to know
When you want a pizza that's light but still properly cosy, this tray is a good idea. The base turns out savoury and moist, with lovely toasty flavours at the edge.
Swaps
Mozzarella → feta made from sheep's or goat's milk (more flavour, also contains protein); ground almonds → oat bran (also provides fibre; contains gluten unless labelled gluten-free); pepper → courgette (a milder, more watery topping); passata → tomato slices (less processed, a little more bite).
Allergens
Contains egg, almonds (tree nuts) and milk. Usually good for children if the pepper is finely sliced. In pregnancy, the ingredients are generally fine as long as the eggs and cheese are cooked through.
