Name: Perfect Pesto Pizza With Sweet Potato Crust Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: For Flax Egg:; 2 tbsp ground flaxseed; 4 tbsp water; For Sweet Potato Crust:; 3 medium sweet potatoes; 1¾ cups Almond Flour; ½ tsp salt; ¼ tsp pepper; 1 tbsp fresh rosemary; 1 tbsp Flaxseed; For Green Pesto:; ½ cup cashews; ½ cup pistachio; 1 cup fresh basil; ½ cup fresh cilantro; 2 cups spinach; 1 lemon; salt and pepper; 3 cloves garlic; ½ cup olive oil; For Toppings:; bell pepper; cherry tomato; red onion; arugula

Perfect-Pesto-Pizza-With-Sweet-Potato-Crust

How To Make Pesto Pizza With Sweet Potato Crust

Everybody will love this deliciously healthy pesto pizza with a sweet potato crust that’s baked to crispy perfection, and topped with colorful bell peppers!

Preparation: 15 minutes

Cooking: 35 minutes

Cool Time: 10 minutes

Total: 1 hour

Serves:

Ingredients

For Flax Egg:

2tbspground flaxseed
4tbspwater

For Sweet Potato Crust:

3medium sweet potatoes,or large, cooked, mashed
1¾cupsalmond flour
½tspsalt
¼tsppepper
1tbspfresh rosemary,chopped
1tbspflaxseed,ground

For Green Pesto:

½cupcashews
½cuppistachio
1cupfresh basil,fresh
½cupfresh cilantro,fresh
2cupsspinach
1lemon,juiced
salt and pepper,to taste
3clovesgarlic
½cupolive oil

For Toppings:

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

Instructions

Preheat the oven to 425 degrees F. Line a 17-inch round or an 18×26-inch rectangular metal tray with parchment paper.
In a small bowl, mix together the flaxseed and water. Let sit for 5 minutes.
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.)
Spread the mixture onto the tray and flatten slightly.
Place the sweet potato crust in the oven and bake for 30 to 35 minutes until the edges are crisp and golden.
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.
Process until mostly smooth with a bit of texture.
When the pizza crust is done baking, spread the pesto on top, then cover with bell peppers, cherry tomatoes, and red onions.
Return the pizza to the oven and bake for 5 minutes more.
Allow to cool for 10- to 15 minutes.
Top with arugala.
Enjoy!

Nutrition

Calories: 501.71kcal
Fat: 45.70g
Saturated Fat: 5.26g
Monounsaturated Fat: 18.67g
Polyunsaturated Fat: 5.35g
Carbohydrates: 16.00g
Fiber: 6.74g
Sugar: 2.95g
Protein: 13.02g
Sodium: 264.10mg
Calcium: 72.26mg
Potassium: 536.09mg
Iron: 2.42mg
Vitamin A: 64.74µg
Vitamin C: 10.19mg

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