Sweet potato pizza crust with green pesto
Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
Put all the ingredients except psyllium in a food processor and process until it all starts to come together. Now add psyllium and process for another 10 – 15 seconds.
Use a spoon or your hands to shape the crust into your desired size.
Bake for 20-25 minutes until golden and crispy.
One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.
Combine all the pesto ingredients in a blender or food processor. Pulse until smooth.
Once the crust is out of the oven, let it cool a bit. Spread a layer of prepared pesto on the crust.
cherry tomatoes, sauteed mushrooms, pomegranate, parsley, basil, toasted sesame and sunflower seeds…