Zucchini Crust Pizza with Pesto and Colorful Heirloom Potatoes | Garden Of Eydie

Ingredients

• 2 cups finely grated zucchini (about 10-12 ounces)
• 4 tablespoons chickpea flour
• ½ teaspoon freshly squeezed lemon juice
• ½ teaspoon dried oregano (crumbled between your fingers)
• ½ teaspoon garlic powder
• ¼ cup almond meal
• 2 cups curly green kale, leaves torn from the stem
• 1 cup packed basil leaves
• 1 cup packed baby spinach leaves
• 3 garlic cloves , minced (1 tablespoon)
• 1/3 cup pistachios, either raw or roasted
• juice of 1 lemon, or more to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons -¼ cup water, or vegetable stock
• freshly ground black pepper, to taste
• 1 orange fleshed sweet potato
• 1 Hannah sweet potato (white flesh)
• 1 Japanese purple sweet potato
• juice of 1 lime
• freshly ground black pepper