Sweet Potato Avocado Pizza – Recipe By HealthyLittleVittles

Kale, Crispy Chickpea, Caramelized Red Onion Pizza on Sweet Potato Crust

 

INGREDIENTS

SWEET POTATO CRUST

Four large peeled sweet potatoes

A Half a Cup of Almond Flour

One Cup of gluten free all purpose flour

A Half Tablespoon of Salt

One Tablespoon of Apple Cider Vinegar

One Tablespoon of Olive Oil

One Egg

A Quarter Tablespoon of Garlic Powder

A Quarter Cup of Oats

TOPPINGS

Kale Pesto

Two to Three Stalks of Kale

One Red Onion

One Avocado

Masala Chickpeas

Vegan Parmesan Cheese

KALE PESTO

Two Cups Of Kale Leaves

One Tablespoon of Minced Garlic

Two Tablespoons of Lemon Juice

A Quarter Cup of Olive Oil

A Third Cup of Raw Walnuts

Salt & Pepper

CRISPY TANDOORI MASALA CHICKPEAS

One Can of Chickpeas

Two Tablespoons of Masala Spice

One Tablespoon of Olive Oil

Salt & Pepper

VEGAN PARMESAN CHEESE

Three Quarter Cups of  Raw Cashews

A Quarter Tablespoon of Garlic Powder

A Quarter Tablespoon of Salt

Three Tablespoons of Nutritional Yeast

 

INSTRUCTIONS

1. Set your over at 400 degrees

2. Place the Sweet potatoes on a baking platter and heat for 25-35 minutes with some olive oil on them

3. Blend together all the parmesan cheese ingredients in a food processor

4. Blend together all the Kale Pesto Ingredients

5. Put one flax egg, one tablespoon of flaxseed meal and three tablespoons of water into a bowl and wait 5 minutes

6. Now add the sweet potatoes straight out of the oven into the blender mix

7. Add flower to the potato batter and turn it into dough

8. Spread out the dough onto a platter or pizza pan

9. Add olive oil on top of the dough and place it in the oven for a half hour

10. Take the chickpeas out of the can and let them dry

11. Add chickpeas, oil and the masala seasoning in a bowl and mix

12. Pour this mixture onto a platter and cook for fifteen minutes

13. Cut the onion and put them on a baking sheet with olive oil and salt for fifteen to twenty minutes

14. Take the pizza out of the oven and add the kale pesto, vegan parmesan cheese, red onion, kale and chickpeas onto it and put it back into the over for ten minutes

15. Top with the slices of avocado