Preheat the oven to 200C. Grease a pizza pan with a little oil.
Steam the sweet potato on the hob or in the microwave until tender.
Meanwhile, blitz the oats to flour consistency in your blender, then tip into a medium-sized mixing bowl.
Put the steamed sweet potato in the blender along with the oregano and olive oil and blend until smooth. Pour into the mixing bowl with the oat flour and use a spoon to combine into a dough.
Split the dough in half. Working with one half at a time, tip the dough out onto a clean surface (you shouldn’t need any extra flour for dusting and rolling) and roll it out nice and thin into a 20cm circle. Repeat with the other half.
Use a spatula to lift the dough onto the greased pizza pan. Bake in the preheated oven for 25 mins.
Meanwhile, in a pan heat some oil and add the red onion. Cook until starting to soften and add the maple and balsamic vinegar and reduce down until the onion is soft.
Remove the base from the oven and flip the base over, then add your toppings. Place the pizza back in the oven for 5 – 8 minutes, depending on your toppings. Remove from the oven and allow to stand for 1 minute before cutting into slices.