Combine the flour and mashed potato in the bowl of a stand mixer. Make a well in the middle, put the yeast, coconut sugar and half cup of a lukewarm water in, mixe them together with a little flour. Let it rest for 5 minutes.

Turn the mixer on, slowly ad the remaining water and beat it until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Put the lightly floured dough back in the bowl, cover it and put it in a warm area to let it double in size, about 1 hour.

Clean the leaks

Cut them and rinse the pieces under running water to clean further. Air dry or dry them manually with paper towels.

Grease a baking sheet lightly. Transfer the dough onto the baking sheet. In the meantime preheat the oven for 375F.

Mix together the tomato, tomato paste, onion and oregano.

Spread the pizza sauce with a spatula or the back of a spoon. Add first the spinach, sprinkle with the almond cheese.

Add the chopped leaks, the diced sweet pepper, sweet corn and the drained and gently squeezed pineapple tidbits. Sprinkle it with oregano and black pepper.

Pop the pizza in the middle of the oven and cook for 30-35 minutes or until brown. Keep an eye on your pizza so that it doesn’t burn. Take the pizza out of the oven, let rest, and enjoy. :)