Margherita pizza

Crust:

2 sweet potatoes

1/2-1 cup potato starch -enough starch until it’s not sticky

2 tsp Italian seasoning

1 tsp onion powder

1 tsp garlic powder

The crust works best if you have refrigerated cooked sweet potatoes. Otherwise steam sweet potatoes to let cool, then add in large bowl to potato starch and spices/herbs. The cooler they are, the less they’ll stick to the flour to form the crust more easily. Mix well and form large ball with hands. Flatten on parchment paper until about 1/2 inch thick. Cook 425 degrees 30-40 min depending on if you like crispy or more chewy.

Cheese sauce:

2 Yukon gold potatoes

2 tsp Italian seasoning

1/2 tsp chili pepper flakes

1/2 tsp onion powder

4 garlic cloves

1/4 cup yellow onion

Juice of half lemon

Water to allow blending

Steam Yukon gold potatoes. Sauté onion and 4 garlic cloves in saucepan with a little water to prevent sticking. Add potatoes, sautéed onion and garlic and the remaining ingredients to blender. Add water Little at a time

Until desired cheese sauce consistency.

Once crust has baked, pour cheese sauce and Add tomatoes and throw in oven on 400 for 5 min to warm back up!

Then add fresh basil on top and enjoy!