For the Crust:
1.5 cups of Japanese sweet potatoes (peeled, cubed and steamed)
2.5 tablespoons coconut flour
1 tablespoon of tahini
Dash of salt and thyme
Balsamic soaked strawberries
Toasted pine nuts
Dairy free Gouda
Preheat the oven to 425℉ and line and prepare a greased parchment paper covered baking sheet or pizza stone.
Add steamed sweet potato, coconut flour, tahini, salt, and thyme to a food processor and process until a dough forms.
Form crust on the prepared pan and bake for 35 minutes.
Tip- Brushed the top with of the crust with oil and I flipped halfway through. Also, be careful flipping so it doesn’t break before it’s done!
Once the crust is baked, top with vegan pesto, avocado, balsamic-soaked strawberries, arugula, toasted pine nuts, tahini and dairy free Gouda.