Sweet Potato Crust Pizza with Pumpkin Seed Pesto
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.
Ingredients
Sweet potato crust
- 1 cup cooked mashed sweet potato (I used white sweet potato)
- 2 eggs, preferably pasture-raised
- 2 tsp apple cider vinegar
- 3 Tbsp coconut flour
- 2 Tbsp nutritional yeast
- 1 tsp baking soda
- 1 tsp dried oregano
- 1/2 tsp granulated garlic or garlic powder
- 1/2 tsp sea salt
- 1/4 tsp turmeric
- Black pepper, to taste
Pumpkin seed pesto
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1/2 cup raw pumpkin seeds, preferably sprouted
- 1/4 cup avocado oil or extra virgin olive oil
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- Sea salt and black pepper, to taste
Instructions
For the crust:
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Preheat oven to 375 degree F and line a baking sheet with parchment paper. Set aside.
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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.
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Next, spread on desired amount of pesto and add veggie toppings of choice. Place back in oven for about 5 minutes.
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Slice and serve.
For the pesto:
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Add all ingredients to food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust seasonings to your taste, if needed.
Recipe Notes
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.