
Perfect Pesto Pizza
SERVES
2PREP TIME
15 minCOOK TIME
1h 00 minIngredients
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
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
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!
