Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Slice the sweet potato into rounds about 1/4-inch thick. The thinner you slice the potato, the faster it will cook. It's okay if the potato turns out a little thicker, but the more consistent you slice the potato, the better, so the slices will all cook evenly. (Some will be smaller than others based on the shape of the sweet potato, but the thickness of the slices will determine the cooking time the most.)
Arrange the sweet potato slices on the prepared baking sheet and drizzle them with the olive oil. Rub the oil into both sides of the potato, then sprinkle the salt, garlic powder, and oregano evenly over the top of the slices. Bake at 400ºF for 15 minutes, then flip the slices over (so the seasoning will be on the bottom now) and bake for another 10 minutes, or until the potatoes feel tender.
Once the sweet potatoes are tender, add about 1 to 2 teaspoons of sauce to the top of each slice, and finish them with a generous topping of shredded mozzarella. You can add any other toppings you like at this point, too, such as pepperoni, peppers, onions, etc. Return to the oven to bake until the cheese has melted, about 10 more minutes at 400ºF.
Remove the sweet potato pizzas from the oven and let them cool for 5 minutes. Top with freshly chopped basil, if you like, then serve warm. Leftover pizza can be stored in an airtight container in the fridge for up to 5 days. (I don't recommend eating these cold, but you can reheat in the oven for 8 to 10 minutes at 400ºF again.)
Nutrition information is for 1 of 4 servings, which is roughly 3 to 4 slices of this pizza, depending on how many slices you get from this recipe. (And assuming you use the quantities of sauce & cheese listed.) This information is automatically calculated, and is just an estimate not a guarantee.For a vegan recipe, try using the "Parmesan" cheese sauce from my Vegan Lasagna recipe on top of these pizzas!