This Perfect Pesto Pizza is Haile Thomas’ favorite Spring recipe. She says, “it is delicate & elegant in flavor yet sharp, bright, and fresh. I think all of those things totally encompass what spring is all about!”
- Serves: 2
- Prep Time:
- Cook Time:
Ingredients
- For Sweet Potato Crust:
- 2 medium/large sweet potatoes, cooked, peeled, and mashed
- 1 cup almond flour
- 3/4 garbanzo bean flour
- 1/4 teaspoons sea salt
- 1/8 teaspoon black pepper
- Flax Egg (2 tablespoons ground flaxseed + 4 tablespoons water)
- 1 tablespoon extra ground flaxseed
- 1 tablespoon dried rosemary
- For Green Pesto:
- 1/2 cup cashews
- 1/2 cup pistachios
- 1 cup basil
- 1/2 cup cilantro
- 2 cups spinach
- 1 lemon, juiced
- Salt and pepper to taste
- 1 cup avocado oil
- 2-3 cloves of garlic
- Topping Options:
- Bell peppers
- Cherry Tomatoes
- Red Onions
- Arugula
- Sunflower Sprouts
- Broccoli Sprouts
Directions
- Preheat oven to 425 F. In a large bowl, combine mashed sweet potato, flax egg, almond flour, garbanzo bean flour, salt, pepper, and dried rosemary. Spread the mixture onto a parchment paper lined tray and create a relatively thick circle, flattening it out slightly. Place sweet potato crust in oven and bake for 35-40 minutes or until the edges are crisp and golden.
- While the crust is baking, prepare the pesto. Add all ingredients to a food processor and process until mostly smooth but slightly chunky.
- When the pizza crust is done baking, spread pesto on top and cover with tomatoes, bell peppers, and red onions. Place in the oven once more and bake for 10-15 minutes.
- Allow to cool for a couple of minutes before topping with arugula, sunflower sprouts, and broccoli sprouts. Enjoy your pizza!
