Preheat oven to 180C.
For the pizza base, boil the sweet potato for about 15 minutes or until soft then drain.
Add all of the pizza base ingredients in a food processor and process until smooth and combined.
Spread pizza base mixture on 1-2 lined baking trays into circular or oval shapes. The base should be about 5mm thick.
Bake in oven for 15 minutes or until the middle is no longer wet.
Meanwhile, chop the tofu into cubes about 1.5cmx1.5cm. In a bowl, combine the garlic, peanut butter, water and cocominos. Toss through the tofu and set aside.
Thinly slice the toppings.
Spread the tomato pizza sauce on the pizza and arrange tofu and veggies evenly. Bake in oven for 20 minutes or until toppings are cooked.
Slice pizza and garnish with rocket and nutritional yeast. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat leftovers in the oven.