Roast sweet potatoes. I roast my sweet potatoes at 425 degrees F for 1 hour - 1 hr. 20 minutes, until they are very soft.
Once potatoes have cooled, scoop out the flesh, and measure out 1 1/2 cups of sweet potato puree.
In a large mixing bowl, add sweet potatoes, and use a hand mixer to whip the sweet potatoes until they are smooth.
Add the rest of the ingredients, and use the hand mixer again to mix well.
Preheat oven to 425 degrees F.
Line a cookie sheet with baking paper. Scoop "dough" in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
Wet your fingers, and lightly press down on the top of each mound.
Cover 1 mound of dough with another piece of parchment, and then use a meal prep container to press down until the sweet potato is about the size and shape of the container (about 4 inches x 6 inches). The centers of the crusts need to be very thin to cook up solid - if you don’t press them thin enough, your crusts will end up delicious but slightly mushy in the center.
I like to use wet fingers to gently mold the edges of the crust, but this is optional.
Bake the crusts for 30 minutes.
Top the crusts with sauce, cheese, and veggies, as desired.
Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
These pizzas are delicious cold, but reheat well also. To reheat, place on a lined cookie sheet, and bake at 425 degrees F for 12 minutes.