Olive oil, for pan
2 large sweet potatoes, baked in the oven until tender
1 cup almond meal, plus more if needed
1 large egg
2 teaspoons dried Italian herbs
1 teaspoon baking soda
½ teaspoon garlic powder
½ teaspoon sea salt
1/3 c. tomato sauce
1 c. cherry tomatoes
Mozzarella cheese in chunks
Fresh basil leaves

2 large sweet potatoes, baked in the oven until tender 1 cup almond meal, plus more if needed 1 large egg 2 teaspoons dried Italian herbs 1 teaspoon baking soda 1/3 c. tomato sauce 1 c. cherry tomatoes

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat; lightly oil.
2. Remove the flesh from the baked sweet potatoes. Measure out 1 packed cup.
3. Place the potatoes in a large mixing bowl and mash well.
4. Add the almond meal, egg, baking soda, dried Italian herbs, garlic, and sea salt. Mix until well-combined. The dough will be fairly damp. Bring the dough together into a ball. Transfer to the baking sheet.
5. Oil your hands and press out into a 9- to 10-inch or slightly larger round that is about ½-inch thick.
6. Bake for 20-25 minutes.
7. Remove the crust from the oven and spread the tomato sauce over the top. Top with the cheese and halved tomatoes.
8. Bake for an additional 10-15 minutes, or until cheese is golden and bubbly and the crust is browned to your liking
9. Remove from oven. Let cool for a few minutes, top with basil and cut into wedges and serve.