Perfect Pesto Pizza




15 min


1h 00 min


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


Sunflower Sprouts

Broccoli Sprouts


  1. 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.

  2. While the crust is baking, prepare the pesto. Add all ingredients to a food processor and process until mostly smooth but slightly chunky.

  3. 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.

  4. Allow to cool for a couple of minutes before topping with arugula, sunflower sprouts, and broccoli sprouts. Enjoy your pizza!

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