Bake the sweet potatoes in the oven (425 degrees) for about an hour, until very soft and cooked through. I used my Instant Pot, with the steam rack and 1 cup of water for 18 minutes.
Once the sweet potatoes have cooled enough to handle them, scoop out the flesh, mash and measure 2 cups. Add sweet potato puree to a large bowl.
Make the sweet potato pizza crust:
To the bowl with the sweet potato puree, add the almond flour, cornstarch or arrowroot, ground flaxseeds and salt. Mix well with a spoon or fork until well combined.
Preheat the oven to 425 degrees F and line two baking sheets with parchment paper.
Take about 1/2 cup of the dough and place it on one side of the parchment paper lined pan (you will have 4 crusts total). Use another piece of parchment paper to press it down and roll it into a circle with your hands, about 6 inches in diameter. Peel off the top layer of parchment paper, gently.
Repeat the process until you have 4 crusts. The dough will be very mushy and soft. That is okay, once it bakes it will firm up and come off the parchment paper just fine.
Bake for about 20 minutes. Depending on how thin your crusts are, you may need a few minutes less or more of baking time. Remove from the oven, top with sauce, vegan cheese, vegetables or anything else you like and pop back in the oven for 10-12 more minutes. Remove from the oven and serve hot. Enjoy!
May also use almond meal in place of almond flour. Either one works just fine!
I haven't tried this with white potatoes, but I suspect it would work.
For a nut free option, replace the almond flour with oat flour.