Sweet Potato Kale Pizza

I've made this recipe a few times in the past so I've kind of perfected it. Although tonight, I made it using a wheat free pizza crust and not only was it delicious, but it was filling (I had two slices).

Ingredients:
Pizza Crust

• 2 1/2 cups All-Purpose Baking Mix
• 4 cups almond meal/flour; 1 cup ground golden flaxseeds; 1/4 cup coconut flour; 2 tsp baking soda - mix everything together. This makes enough all-purpose baking mix to last a few days.
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 2 Tbsp EVOO 
• 1/2 cup water 

Topping

• 2-3 medium sweet potatoes
• Shaved parmesan cheese
• Fresh kale

Materials:

• Pizza stone (I have the large white stone and am obsessed with it!)
• Measuring cups
• Measuring spoons
• Pizza cutter
• Mix n' Scraper
• Electric hand mixer

Directions: 

• Peel potatoes, slice and boil until fork tender. Drain when finished and return to pot. Using an electric hand mixer, whip the potatoes. Add a splash of EVOO to give them a smooth consistency (making them easy to spread).
• Preheat the oven to 400 degrees. 
• To make the crust: In a medium bowl, combine the baking mix and mozzarella cheese. 
  
• In a small bowl, mix together the egg, oil and water. Pour into the flour mixture and combine thoroughly.
  
• Lay the dough on the pizza stone and, with moistened hands (I added some water to the bowl which had the dough in it so that I could dip my fingers/hands as needed), press into a 12" circle, forming an outer edge. Bake for 10 minutes. Reduce the heat to 350. 
  
• Spread the whipped sweet potato on the crust. 
  
• Add parmesan cheese (I have tried a few cheeses/cheese blends and find the parmesan works the best with the sweet potato and kale) to taste. 
  
• Top with a generous amount of fresh kale, ripped into small pieces. 

• Bake for 10-15 minutes or until cheese is melted and kale is crispy. 

Enjoy!