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86% would make again

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

Tasty Team

Ingredients

for 6 servings

Flax Egg

  • 2 tablespoons ground flaxseed
  • 4 tablespoons water

Sweet Potato Crust

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

Toppings

  • bell pepper, sliced
  • cherry tomato, sliced
  • red onion, thinly sliced
  • fresh arugula

Nutrition Info

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    Calories 548
    Fat 40g
    Carbs 39g
    Fiber 9g
    Sugar 11g
    Protein 12g

Estimated values based on one serving size.

Preparation

  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!
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