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Recipe: Sweet Potato Crust Pizza w/ Arugula Pesto

Roasted Vegetable + Pesto Pizzette w/ Sweet Potato Crust


  • 2 medium-large sweet potatoes
  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 cup gluten-free oat flour
  • ½ cup almond flour
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1-2 tablespoons chopped fresh herbs (we like oregano and sage)
  • sea salt + pepper to taste
  • red pepper flakes to taste


  • Arugula + Hemp Seed Pesto
  • 2 medium Portobello caps (chopped)
  • 1 small red onion (sliced)
  • 2 large handful arugula
  • 1 large tomato (sliced)
  • ½ head cauliflower (chopped)
  • 1 clove garlic (minced)

For the sweet potato crust:

Peel sweet potatoes and bake in an oven at 375 degrees until fork tender. Take out of oven and let cool. In a small bowl combine ground flax and water and mix until consistency resembles an egg.

Preheat oven to 400 degrees.

Once the potatoes have cooled enough to handle, mash in a bowl and add in flax “egg,” flours, olive oil, vinegar, fresh herbs, red pepper flakes, and salt + pepper. Stir until mixture achieves doughy consistency (can add in more flour if necessary!).

Grease a baking sheet with olive oil and using your hands, or a spatula, spread out sweet potato mixture into a circle. Crust should be about ½ inch thick.

Place pizza crust into oven and let bake for about 20-25 minutes. When the crust has browned a bit, take out and let cool.

For the toppings:

Sauté mushrooms, onion, cauliflower, tomatoes, and garlic over medium-low heat until slightly browned and cooked through.

Spread pesto over the pizza crust then top with sautéed vegetables. Place pizza back in the oven for up to 5 minutes until vegetables and crust are warmed through.

Take out of oven, sprinkle with extra herbs and red pepper flakes, and serve!


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