Roasted Vegetable + Pesto Pizzette w/ Sweet Potato Crust
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
Toppings
- 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!
SAKARA LIFE 