Veggie Pizza with Sweet Potato Crust

Instructions

1. 1

   Use a spoon to scoop out the flesh from the cooked sweet potato and add to a large bowl. Use a fork to mash until smooth. 

2. 2

   Add the egg, almond flour, tapioca flour, baking powder, and salt and mix until completely combined. Switch to kneading the dough with your hands if needed. 

3. 3

   Roll the dough into a ball, place between two sheets of parchment paper, and roll it out with a rolling pin to form a circle (about ½ inch thick). Carefully remove the top sheet of parchment and transfer the dough, along with the bottom parchment layer, onto a baking sheet. Bake the crust for 10 minutes. Let cool slightly, then flip the crust over in the pan.

4. 4

   Drizzle Kosterina Everyday Olive Oil over the crust, then top with tomato sauce, mozzarella cheese, red onion, cherry tomatoes, and olives. Return to the oven and bake for about 12 minutes until the cheese is melted and lightly golden brown. 

5. 5

   Top the pizza with arugula and drizzle with Kosterina Green Goddess Olive Oil.