Serengeti Superfood Paleo Pizza

Ingredients

• 2 medium DOLE^® Sweet Potatoes
• 1 large egg
• 1 cup almond flour
• ¼ cup arrowroot
• ¼ teaspoon salt
• ½ cup mild harissa sauce
• ½ (8-ounce) package DOLE^® Mushrooms, thinly sliced
• 1 bunch DOLE^® Asparagus, thinly sliced on a bias
• ½ cup drained and rinsed low sodium chickpeas
• 2 tablespoons chopped walnuts

Directions

1. Adjust 2 oven racks to upper and lower position; preheat oven to 450°F. Line 2 rimmed baking pans with parchment paper. Wrap sweet potatoes in aluminum foil; bake 1 hour or until very tender. Cool potatoes slightly; peel and mash in a large bowl. Beat potatoes with mixer on medium-high 1 minute or until smooth. Add egg, flour, arrowroot and salt; beat 1 minute or until smooth. Makes about 4 cups.
2. Drop 2 (1 cup) scoops potato dough, 6-inches apart, onto each prepared pan; pat each into ¼-inch-thick circle. Bake 20 minutes or until set, rotating pans between racks after 10 minutes.
3. Spread crusts with sauce; top with mushrooms, asparagus, chickpeas and walnuts. Bake pizzas 15 minutes or until bottoms are golden brown and vegetables are tender.
   

   Chef TipFor a non-paleo option, sprinkle ¼ cup fat-free feta cheese over pizzas.