A delicious and easy gluten-free fall pizza made with almond flour crust and topped with sweet potatoes, Italian blend cheese, and ricotta. Ideal for a comforting meal during the fall season.
1: Preheat oven to 350°F. Toss thinly sliced sweet potato and red onion in olive oil, salt, and pepper. Roast for 25 minutes.
2: Make your crust by mixing all dry ingredients, then mix in the wet ingredients. Add to a parchment lined baking dish, sprinkle with extra almond flour as needed, and press into a rectangle about 1/4" thick. Bake crust alongside sweet potatoes for 20 minutes.
3: After crust gets its first bake, spread with olive oil and garlic. Sprinkle half of your cheese, then add your toppings and dollops of ricotta. Top with remaining cheese.
4: Bake for another 15-20 minutes, then broil for 2 minutes to brown the cheese. Top with hot honey and enjoy!
