Preheat oven to 400 degrees. Peel potatoes (1 large or 2 small/medium). Cut into chunks and boil for 10 minutes or until soft. Drain and let cool.
In a food processor, place 1 1/2 cups of sweet potato and blend for a minute until smooth. Add sea salt and arrowroot a little at a time and continue to blend until it starts to form a thickness like dough (about 2 minutes total). If it needs more arrowroot, add slowly.
On a baking sheet lined with parchment, spray or brush center with a drop of olive oil. Place dough evenly in a circular formation about an inch thick. Lightly brush with olive oil in center to about an inch from the edge and place in the oven for 20-25 minutes or until edges begin to brown. Turn the pizza crust over and bake for another 5-7 minutes.
Remove from oven and place pesto sauce and sautéed mushrooms and garlic in center. Broil in oven for 5-7 minutes and remove from oven. Garnish with fresh cut basil and oregano.
Mix all ingredients in a mini chopper, blender or food processor until well blended. Add more oil if need be.
Sautéed Mushroom Topping:
In a small pan on medium heat, melt ghee and add all mushrooms. Stir until cooked. Add sea salt and garlic and stir until combined.