Throwing it back to this Oil-free Sweet Potato Crust. I adapted the recipe from @blissfulbasil. I made a few tweaks, but it was still really delicious. 🍕🍕😋 Here's the recipe for the crust:

Throwing it back to this Oil-free Sweet Potato Crust. I adapted the recipe from @blissfulbasil. I made a few tweaks, but it was still really delicious. 🍕🍕😋 Here's the recipe for the crust: 5½ cups peeled and small-cubed sweet potatoes (steamed) 1 @followyourheart vegan egg 1 2/3 cup gluten-free oat flour ¼ cup of nutritional yeast 2 tablespoons almond meal 2 tablespoons flaxseed meal 1 tablespoon apple cider vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1¼ teaspoons garlic powder ½ teaspoon fine-grain sea salt Pinch of chili flakes Instructions: Be sure to use ice cold water when blending your vegan egg. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender. Preheat oven to 400F. Add the steamed sweet potatoes to a large mixing bowl and mash them. Add in the vegan egg, oat flour, almond meal, flaxseed meal, nutritional yeast, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes. Stir together until combined. Line a round pizza pan with parchment paper. Scoop the sweet potato dough onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. Pop the pizza pan in the oven and bake for 35-40 minutes or until the crust is set and the edges are golden brown. Remove the crust from the oven and let cool. Add desired toppings (I used tomato slices, artichoke hearts, nutritional yeast, and arugula for my toppings) and return the pan to the oven and broil for 5 minutes. Slice, serve, and refrigerate leftovers. I would like to enter this into @thefeedfeed and @udisglutenfree's holiday competition. Have a great day everyone! 😁💕 #feedfeed #holidaysgonegf #radplantlife #hclf #carbup #nourish #feedfeed #plantpower #veganpizza #ctfu #🍠#heresmyfood