Preheat oven to 425°F. Line a baking sheet with 2 squares of parchment paper.
In the bowl of a food processor, combine sweet potato chunks, oats, egg, garlic powder, and salt. Pulse until you get a fine, crumbly texture. Let sit for 10–15 minutes to firm up.
Divide mixture onto the parchment squares. With oiled hands, press into discs about ¼-inch thick. Bake for 20 minutes.
Let crusts cool on a wire rack for 5–10 minutes. Gently loosen with a spatula and flip so the cooked side faces down (optional if crust is soft).
Add toppings and bake for another 5–10 minutes until cheese is melted. Serve warm.
