Sweet Potato Crust Pizza With Sun-Dried Tomato Pesto
Prep time
Cook time
Total time
Serves: 2 personal-sized pizzas
For the crust:
  • 2 sweet potatoes (~1 lb)
  • ½ cup oats (whole or quick)
  • 1 egg
  • 2 tbsp flaxseed (or chia seeds)
  • ½ tsp coconut oil
  • ¼ garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ½ tsp baking powder
For the sauce:
  • ¾ cup fresh basil leaves
  • ½ cup spinach leaves
  • ¼ cup oil-packed sun-dried tomatoes
  • ¼ cup hemp seeds
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 3 tbsp water
  • ¼ tsp salt
  1. Peel & dice sweet potatoes into 1 inch cubes. Place in a microwave-safe bowl, add a little water, cover with plastic wrap & microwave on high for 5 mins. Once cooked, drain remaining water from bowl.
  2. Preheat oven to 375°F (190°C). Place oats in a food processor & process until fine. Add cooked sweet potato & remaining ingredients & combine well.
  3. Grease or line two baking sheets with oil or parchment paper. I personally like to bake on silicone mats. Divide the pizza dough in half & spread into two pizza crusts on the baking sheets. I found it easiest doing this with a spatula.
  4. Bake for 20 mins.
  5. In the meantime, make the pesto. Place all ingredients in a blender (I used my Magic Bullet) and blend until all is combined.
  6. Remove the crusts from the oven, add sauce & your choice of toppings. If you would like, place pizza back in the oven to melt cheese/warm toppings for 5 mins.
  7. Slice & serve immediately.
Recipe by Klean Kuisine at http://kleankuisine.com/2014/09/sweet-potato-crust-pizza-with-sun-dried-tomato-pesto/