Haile Thomas's “Perfect Pesto Pizza With Sweet Potato Crust”
4.7(39)
Cook Time
-
Total Time
-
Yield
6 servings
Ingredients
Flax Egg
2 tablespoons ground flaxseed
4 tablespoons water
Sweet Potato Crust
3 sweet potatoes, medium/large, cooked and mashed
1 ¾ cups almond flour (170 g)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon fresh rosemary, chopped
1 tablespoon ground flaxseed
Green Pesto
½ cup cashews (75 g)
½ cup pistachio (50 g)
1 cup fresh basil (25 g)
½ cup fresh cilantro (25 g)
2 cups spinach (85 g)
1 lemon juice
salt, to taste
pepper, to taste
3 cloves garlic
½ cup olive oil (115 g)
Toppings
bell pepper, sliced
cherry tomato, sliced
red onion, thinly sliced
fresh arugula
Nutrition Info
Calories 563
Fat 41g
Carbs 42g
Fiber 10g
Sugar 11g
Protein 12g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a 17-inch round or a 18x26-inch (45x66-cm) rectangular metal tray with parchment paper.
2. Step
In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
3. Step
In a large bowl, combine the mashed sweet potato, almond flour, flax egg, salt, pepper, dried rosemary, and additional flaxseed. The mixture will be thick and pasty.
4. Step
Spread the mixture onto the tray and flatten slightly. Place the sweet potato crust in the oven and bake for 30-35 minutes, until the edges are crisp and golden.
5. Step
While the crust is baking, prepare the pesto. Add cashews, pistachios, fresh basil, cilantro, spinach, lemon juice, salt, pepper, garlic cloves, and olive oil to a food processor and process until mostly smooth with a bit of texture.
6. Step
When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
7. Step
Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
