Heat oven to 400°F and grease an 8x6x2” baking pan or Pie pan with extra virgin olive oil.

Wash Potato and poke holes with a fork, place in microwave with a damp paper towel on top. Cook for 1 ½ minute and flip and cook for another 1 ½ minutes till a fork goes in easy. Let Potato cool when done.

While potato is cooking put Tapioca, almond flour, salt, pepper and diced up butter into a food processor and blend up for a few seconds. Add in meat of cooled sweet potato, egg and olive oil and blend till all is combined.

Place crust into pan and spread evenly around, poke with a fork. Cook for 9 minutes till starts to turn brown.

While crust is cooking chop up garlic and grad zucchini, take a cheese cloth or your hands and press excess water out of zucchini over sink and set aside. Dice up rest of veggies.

In a medium pan over medium heat add garlic cook for 30 seconds. Add diced pepper, green onion, mushrooms and spinach (if using frozen spinach press excess water out over sink) cook for about 2 minutes till bell pepper is mostly cooked.

In a medium bowl beat up eggs, add salt, black pepper, coconut cream, zucchini, cooked veggies and hemp seeds combine all together. Add in cheese if you are using and combine.

Once crust is done take out and pour filling into crust and top with more cheese if you want. Cover with tin foil and cook for 15 minutes. After 15 minutes take tin foil off and cook for another 15 minutes till starts to turn brown, firm to the touch and tooth pick comes out with no liquid.