ingredients:

Crust:

  • 1 1/2 cup white sweet potato, boiled and cooled
  • 1/2 cup arrowroot starch
  • 1/4 teaspoon sea salt
  • 1 teaspoon olive oil

Pesto:

  • 4 large handfuls of basil
  • 2 garlic cloves
  • 1 handful of spinach leaves
  • 3/4-1 cup of olive oil
  • 1/4 cup of pine nuts (omit if AIP)
  • Celtic sea salt to taste

Sautéed Mushroom Topping:

  • 1 tablespoon ghee
  • 1/4 cup Crimini mushrooms, sliced
  • 1/4 cup oyster or Shitake mushrooms, sliced
  • 1/3 cup enoki mushrooms cut from the root
  • 1 tablespoon roasted garlic, sliced in half
  • Celtic sea salt and pepper to taste

instructions:

Crust:

  • 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.

Pesto:

  • 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.

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