A savory, herb-filled sweet potato pizza crust made without nuts, gluten, dairy or grains and topped with a dairy-free pumpkin seed pesto and your favorite toppings.
Preheat oven to 375 degree F and line a baking sheet with parchment paper. Set aside.
Mix all the crust ingredients together in a large bowl until a dough forms. Once ready, place on prepared baking sheet and use hands to shape into roughly a 10" circle that's about 1/4" thick. Place in preheated oven and bake 15-18 minutes.
Next, spread on desired amount of pesto and add veggie toppings of choice. Place back in oven for about 5 minutes.
You will have leftover pesto with this recipe. Use for another crust or eat with zucchini noodles, scrambled eggs, veggie slices, etc.
For a slightly different flavor, make my dairy-free pumpkin seed fennel pesto instead.