2-3 stalks kale (separate from what is used in the pesto)
1 red onion
Fresh cilantro
1-2 avocados
Crispy tandoori masala chickpeas
PROCEDURE
Preheat your oven to 400°F.
Peel and dice your sweet potatoes into large chunks. Place on a baking sheet and drizzle with olive oil. Bake for 25-35 minutes until they are soft, flipping halfway through.
While those are baking, make your parmesan cheese by blending all ingredients together in your food processor or blender. Empty into a glass container and store in the fridge (after you use it to top your pizza).
In the same food processor or blender you used to make your cheese, make your kale pesto by blending all pesto ingredients together until smooth and move to a storage container.
Make your flax egg by placing 1 tablespoon flaxseed meal and 2.5 tablespoons water in a small bowl and let it sit to thicken up.
Once the sweet potatoes are soft, add them to your blender or food processor and blend them with all crust ingredients EXCEPT for the 2 flours until smooth.
Scoop out the sweet potato batter into a large bowl, add the flours and stir to make your dough.
Spread the dough out onto parchment lined baking sheets or a pizza pan(s) with your hands using more flour to prevent the dough from sticking to your hands.
Drizzle and coat the surface of the pizza lightly with olive oil, and place it in the oven to bake for about 30 minutes.
While your crust is baking, rinse and drain your chickpeas and set them out on a paper towel, pat dry. Let them air dry for a few minutes while you make your vegan parmesan cheese.
In a medium bowl, add your chickpeas, oil, and tandoori masala seasoning, stir to coat the chickpeas thoroughly.
Pour your chickpeas out onto a parchment-lined baking sheet and bake for about 15 minutes
Slice your onion into rounds (or however you wish), place onto a baking sheet, drizzle with olive oil and sprinkle lightly with salt, and place in the oven to roast for about 15-20 minutes.
Once your pizza crust is done, spread the kale pesto over top, top with vegan parmesan cheese, red onion, chickpeas (as many as you desire), and fresh kale leaves and put the pizza back in the oven for 5-10 minutes.
To finish, top with fresh cilantro leaves, and sliced avocado.