Sweet Potato Pizza with Pea Pesto

mains pumpkin seeds
Sweet Potato Crust Pizza with Pea Pesto and Cherry Tomatoes
YIELDS 6 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


Pizza Crust
Pea Pesto
  • 3 ¼ cups peas, defrosted
  • ½ cup pine nuts, toasted
  • ½ cup grated parmesan cheese (or non-dairy cheese)
  • 1 cup fresh parsley
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 2 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • ½ tsp salt


Pizza Crust
  1. Preheat oven to 425°F. Use roast setting if you have one.
  2. Line a baking sheet with tin foil or parchment paper.
  3. Prick sweet potatoes with a fork all over and place on a baking sheet. Roast until tender, or until a fork inserted in the thickest part has no resistance, 45 to 50 minutes. Let cool and peel off skin.
  4. Turn oven down to 400°F.
  5. In a large bowl, mash roasted sweet potatoes. Add all other pizza crust ingredients and mix together thoroughly. Dough will be very sticky, but if too wet, add more flour.
  6. Line two baking sheets with parchment paper. Using spatula, turn out base dough evenly onto both baking sheets and spread out into circular pizza crusts.
  7. Bake until firm, 30-45 minutes, depending on thickness of crust.
Pea Pesto
  1. Place all pea pesto ingredients in Cuisinart and blend together.
  2. Using spatula, spread pea pesto over both pizza crusts.
  1. Add toppings to top of pizza.
  2. Drizzle with olive oil and season with salt and pepper, if desired.

Recipe and photo by Michelle Ritchie

Products used in this recipe

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