Sweet potato pizza crust with green pesto

Sweet potato pizza crust with green pesto

 

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Sweet potato pizza crust with green pesto

Ingredients

Crust

  • 250 g sweet potatoes shredded
  • 3 tablespoons oat flour
  • 1 teaspoon baking powder
  • 1 tablespoon psyllium
  • garlic powder to taste
  • salt to taste

Green pesto

  • 60 g sunflower seeds toasted
  • 1 tablespoon sesame seeds toasted
  • 1 cup arugula
  • 5-6 leaves basil
  • juice of 1/2 lemon
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • salt to taste
  • 1 tablespoon almond milk or any other alternative (if the pesto is too thick)

Topping

  • cherry tomatoes
  • roasted mushrooms
  • toasted sesame and sunflower seeds
  • parsley, basil

Instructions

Crust

  1. Preheat oven to 200 Β°C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
  2. Put all the ingredients except psyllium in a food processor and process until it all starts to come together.
  3. Now add psyllium and process for another 10 – 15 seconds.

    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.

  4. Use a spoon or your hands to shape the crust into your desired size.
  5. Bake for 20-25 minutes until golden and crispy.

Green pesto

  1. Combine all the pesto ingredients in a blender or food processor. Pulse until smooth.

Topping

  1. Once the crust is out of the oven, let it cool a bit. Spread a layer of prepared pesto on the crust.
  2. Top it with cherry tomatoes, roasted mushrooms, pomegranate, parsley, basil, toasted sesame and sunflower seeds…


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