Ingredients
2tbspground flaxseed
4tbspwater
3medium sweet potatoes,or large, cooked, mashed
1¾cupsalmond flour
½tspsalt
¼tsppepper
1tbspfresh rosemary,chopped
1tbspflaxseed,ground
½cupcashews
½cuppistachio
1cupfresh basil,fresh
½cupfresh cilantro,fresh
2cupsspinach
1lemon,juiced
salt and pepper,to taste
3clovesgarlic
½cupolive oil
bell pepper,sliced
cherry tomato,sliced
red onion,thinly sliced
arugula,fresh
Preparation
Preheat the oven to 425 degrees F. Line a 17-inch round or an 18×26-inch rectangular metal tray with parchment paper.
In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
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.)
Spread the mixture onto the tray and flatten slightly.
Place the sweet potato crust in the oven and bake for 30 to 35 minutes until the edges are crisp and golden.
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.
Process until mostly smooth with a bit of texture.
When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
Return the pizza to the oven and bake for 5 minutes more.
Allow to cool for 10- to 15 minutes.
Top with arugala.
Enjoy!
