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!
