Preheat oven to 425 degrees.
Peel sweet potato; thinly slice sweet potato and onion. Place on baking sheet.
Drizzle potatoes and onions with 1 tablespoon olive oil. Toss to coat. Roast in preheated oven for 20 minutes, until tender and beginning to brown on edges; toss halfway through roasting.
Remove thick ribs from kale and discard. Tear kale into small pieces by hand or place several leaves on top of each other and thinly slice. Place in medium bowl.
Drizzle kale with 1 teaspoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper. Using your hands, massage oil and salt/pepper into kale until it becomes tender. Set aside.
Grate garlic with a microplane zester or mince very small using a knife. Mix garlic with 1 tablespoon olive oil.
Spray large sheet pan with non-stick cooking spray. Work dough out by slowly and gently pressing hands down on dough until it reaches all corners of the pan. Take your time so it does not tear.
Brush dough with the olive oil/garlic mixture.
Top with kale, then roasted sweet potato and onions. Sprinkle all over with cheese.
Cook in oven for 15 minutes, until dough begins to brown and cheese begins to bubble and brown. Slice into 8 pieces.
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.