Boredom is a blessing someone once told me. It’s true when I am bored, I get the best ideas. Like this Ayurvedic cast-iron pizza that came to me as I was resting on the couch. It requires a little bit of preparation before you begin cooking. Once you’re set up, however, the cooking process is quick, easy, and really fun. The toppings can be varied, and if you digest tomatoes well tomato sauce could also be used. Below is the most pitta-friendly variation with less acidity present. If you haven’t yet learned about your body type and are struggling with acid reflux, burning sensations, stomach pain, or digestive difficulties, get in touch here and I’ll support you with the next steps.

Ayurvedic cast-iron pizza

Sweet potato pizza sauce

Makes sauce for 1-2 pizzas

You need:

2-3 small sweet potatoes or 1 large

1 tbsp ghee
1 tsp salt

1/4 tsp black pepper
A splash of water
1/2 lime
1 pot
Blender or immersion blender

This is how:

Wash (and peel if not organic) the sweet potato and chop in smaller pieces.
In a pot, heat up the ghee, the salt and pepper.
Add in the sweet potatoes and stir until covered in the oil and spices. You can use other flavors such as fennel powder, coriander powder or paprika too.
Cover the bottom with a splash of water and let simmer under a lid at medium heat.
After 10-15 minutes when the sweet potato is soft, take off the heat and blend until smooth with an immersion blender, or pour the potatoes into a blender and blend. Squeeze in the lime towards the end and leave to the side.

Vegetable topping

Makes topping for 1-2 pizzas

You need:

2 handfuls of vegetables. I used zucchini and beetroot.
A sharp knife
1 tbsp coconut oil
1/2 tsp salt
1/2 tsp black mustard seeds
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric
A splash of water
A pot

This is how:

Preheat the oven to 250 °C (482 °F).
Wash (and peel if not organic) the vegetables in thin slices.
In a pot, heat up the coconut oil and add the mustard seeds. Get the other spices ready.
When the mustard seeds start popping, turn down the heat and add in the other spices and salt.
After 30 seconds, add in the vegetables and stir until covered in the spices.
Cover the bottom of the pot with a splash of water and let simmer for 10-15 minutes until the vegetables are soft.
Get out any other toppings you would like to use such as pesto, cheese, or arugula salad.

Pizza dough

Makes 2 pizzas

You need:

2 cups (250 g) wheat or spelt flour (I used spelt)
1/2 tsp salt
A sprinkle of Herb de Provence
1 tbsp coconut oil
3/4 cup (180 ml) warm water (boil and leave to side)

This is how:

Boil water and pour 3/4 of a cup (180 ml) in a glass or bowl to cool of.
In a medium-size bowl add the flour, salt, and spices and mix with your hands.
If you’re in a cold climate, melt the coconut oil in a frying pan.
Add the coconut oil and the water to the bowl.
Use your dominant hand to mix the flour, and the non-dominant hand to hold on to the bowl. Watch a video and learn how to here. Divide the batter in two.
Roll out each pizza dough on a well-floured table they’re about 1/2 cm thick. Make sure they don’t stick.

Making the actual pizza

If you haven’t already, preheat the oven to 250 °C (482 °F).
Once you have the sauce, toppings, and base ready, get your cast iron pan out.
Set the burner to medium to high heat and warm up the frying pan.
Grease with a few drops of coconut oil or ghee and spread out evenly in the pan.
When the frying pan is hot, add in the bread base and let bake.
Add the toppings of your choice right away. I like to start with sweet potato sauce or pesto, then add vegetables and at the end the cheese of choice.
Let cook for 3-4 minutes until the bottom is crusty. Just as smoke starts to come out from under the pizza, pick up the whole frying pan and put it in the oven. The pan will be hot, so make sure you use a steady glove and don’t burn your hand.
Bake in the oven for 5-10 minutes or until the cheese is melted and the pizza has a golden glow to it.
When the first pizza is ready, remove from the oven and let cool on a cutting board to easily be able to cut through it.
Start again with the next pizza, the cast iron pan holds heat well and will stay warm for a while. Be quick with adding the toppings and then share the first pizza while it’s warm, and the second one is baking. I sometimes like to add a bit of arugula salad or avocado on the pizza after it's baked. Enjoy and let me know what you think below!