To make the pizza base mix all the dry ingredients in a bowl. Slowly add the warm water, stirring as you add it in. Then repeat this with the oil. Mix this together until you form a dough. Knead the dough for 15 mins until it becomes stretchy.
Place the dough back in the mixing bowl and cover in a warm place for 1 hour to double in size. Once this is done, divide in half and roll into balls, drizzle over a little avocado oil and place on a avocado oil drizzled roasting tray. Leave covered for another 30 mins.
Preheat the oven to 220C
While you are waiting for the oven to heat up, chop the onion and sweet potato into thin slithers and sauté in 1 tbsp of avocado oil for 4 minutes, throw in the garlic, cumin, coriander, tomato paste, nutmeg and a pinch of salt, cook for another few minutes then leave to the side to cool. Boil the kettle and steam the sweet potato slithers for 5 minutes until tender.
Roll the dough out so it is nice and thin and top with the lamb mince then sweet potato and toast in the oven for 10 minutes until golden and crisp.
Top with toasted pine nuts, coriander and oregano.