INGREDIENTS
500 g
sweet potato (peeled and roughly chopped)
2 cups
oat flour
2 tbsp
tomato puree
1 cup
spinach
1
red onion (sliced)
3
chestnut mushrooms (sliced)
1
red pepper (sliced)
2
garlic cloves (diced)
salt & pepper
2 tsp
Italian herbs
1 tsp
chili flakes
2 tbsp
olive oil
1
few basil leaves
60 g
vegan mozzarella (sliced)