Roast sweet potatoes. I roast my sweet potatoes at 420 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 2 cups of sweet potato puree.
In a large mixing bowl, add sweet potatoes, and use a hand mixture 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 degree 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 flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter. Watch this process in the video above.
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, or other toppings, 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.
For instructions on freezing and reheating pizzas, read notes in post above.