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Haile Thomas's “Perfect Pesto Pizza With Sweet Potato Crust”

by Ashley Trenkle and Haile Thomas

Inspired by


for 6 servings

Flax Egg

  • 2 tablespoons
    ground flaxseed
  • 4 tablespoons

Sweet Potato Crust

  • 3 sweet potatoes, medium/large, cooked and mashed
  • 1 ¾ cups
    almond flour (170 g)
  • ½ teaspoon
  • ¼ teaspoon
  • 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)


  • bell pepper, sliced
  • cherry tomato, sliced
  • red onion, thinly sliced
  • fresh arugula
    Calories 548
    Fat 40g
    Carbs 39g
    Fiber 9g
    Sugar 11g
    Protein 12g

Estimated values based on one serving size.



  1. 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. In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
  3. 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. 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. 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. When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
  7. Return the pizza to the oven and bake for 5 minutes more. Allow to cool for 10-15 minutes.
  8. Top with arugala.
  9. Enjoy!