Photo by rez-art/iStock / Getty Images
Photo by rez-art/iStock / Getty Images


-Serves 8

For the Crust:
2 medium/large sweet potatoes—
cooked, peeled, and mashed
1 cup almond flour
3/4 cup garbanzo bean flour
1/4 teaspoon 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 the 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
Toppings: Bell peppers, cherry
tomatoes, red onions, arugula,
sunflower sprouts, broccoli sprouts


Preheat oven to 425 ºF. In a large
bowl, combine all of the crust
ingredients. 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.
Meanwhile, make the pesto. Add
all pesto 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. Let cool
for a couple of minutes before
topping with arugula, sunflower
sprouts, and broccoli sprouts.