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Finally, Sweet Potato Pizza crust that’s fluffy, healthy, and delicious! Vegan, Gluten-Free, and made with only 5 ingredients.
I LOVEPizza! However, the search for ahealthy ANDtasty homemade Pizza Crust that’s alsoVeganandGluten-Free has been alittle…difficult, to say the least.
The hunt is over, friends! After some testing in the kitchen, I’ve created this5 Ingredient Sweet Potato Pizza Crust thatactually holds together and ticks all of those boxes. Shall we?
Not only is this recipe made fromhealthy and wholesome ingredients, but it’s relatively easy to make too! It all comes togetther in just a few simple steps:
1. Steam and Mash Your Sweet Potatoes
Peel your Spud, steam until fork tender, then mash it well in a bowl. Combine with a thickened Flax “Egg”, and our wet ingredients are all done! That’s right folks, this recipe is also Oil-Free too 😉
2. Combine the Dry Ingredients + Seasonings
We’ll use a combination ofBrown Rice Flour, Tapioca Flour, andBaking Powder to help or Sweet Potato Pizza Crust get that right balance between doughy and fluffy. I also like to add in extra seasonings to my dry ingredients to really amp up the flavor! My favorite spices to add are Garlic Powder, Italian Seasoning, Black Pepper, and Smoked Paprika – but you can really add whatever you’d like.
Once you whisk the dry ingredients together, add half of them to the Sweet Potatoes and mix with a fork. Then, add the remainder of the dry ingredients and use your hand to knead everything together. The dough should be pretty moist, but should not stick to your clean hand once finished.
3. Roll it Out, Pop it in the Oven, Flip, Then Top as Desired
Then, we’ll roll the dough out between two sheets of Parchment Paper to prevent sticking – peel the top layer back, but save it for later! Pop the Pizza Crust in the oven for 10 minutes, flip it onto the other sheet of parchment paper, then add any andevery topping that your little heart desires. No need to skimp here – this crust isn’t going to fall apart, I promise 😉
Once you finish decking out your Pizza, return it to the oven for an additional 10-12 minutes, then serve and enjoy!
You can use this Sweet Potato Pizza Crust for a traditional Pizza like I did in these photos, but don’t be scared to get creative! The Sweet Potato flavor is present in the crust, but I don’t find it to be too overpowering.
I love to experiment with different toppings, and even make Sweet PotatoDessert Pizzas when I’m feeling extra fancy. This recipe can easily be doubled or tripled, so don’t be afraid to make a large batch and have a Pizza Party!
A Few Final Thoughts:
- This pizza dough can be made in advance! Place it in a firmly sealed container, and it’ll keep in the fridge for up to 3 days before use.
- If you’d like asmoother pizza crust,be sure to steam your Sweet Potatoes very well, but if you’d like some Sweet Potato piecesin the crust, you can steam them until only slightly soft. I liked both variations, and think it comes down to personal preference.
- I have not tested this recipe with any other flour combinations and cannot recommend substitutions. If you try something else and it works for you, please let me know in the comments below!
Looking for more yummy recipes using Sweet Potatoes? Go savory with a and this , or maybe take the sweet route with these Sweet Potato Breakfast Bowls and Sweet Potato Pie Bars!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Sweet Potato Pizza Crust
Finally, Sweet Potato Pizza crust that’s fluffy, healthy, and delicious! Vegan, Gluten-Free, and made with only 5 ingredients.
- Author: Caitlin Shoemaker
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 1 Pizza Crust 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 150g Sweet Potato, peeled and diced (about 1 heaping cup)
- 1 tbsp Ground Flax + 2 ½ tbsp Filtered Water
- ¾ cup Brown Rice Flour
- 2 tbsp Tapioca Flour
- 1 tsp Baking Powder
- ½ tsp Pink Salt
- Optional: Seasonings of Choice
Instructions
- Preheat the oven to 375 F. Peel, dice (to about ½” pieces), and measure out your Sweet Potato. I recommend using a food scale for best results. Fill a steamer basket with a small layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
- While the Sweet Potatoes are steaming, prepare the Flax “Egg” in a small bowl and set aside. Combine the remaining dry ingredients in a medium bowl and whisk well.
- Transfer the Sweet Potatoes to a large bowl, then mash well. Add the Flax Egg and mix until evenly combined, then add in half of the dry ingredients and mix with a fork. Add the remainder of the dry ingredients – at some point you will need to switch to using your hands to knead the dough into a ball.
- Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle about ⅓-½” thick, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
- Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
- Top the Sweet Potato Pizza Crust as desired, then return to the oven for an additional 10-12 minutes. You can broil the pizza at the end for an additional 1-2 minutes if you’d like your toppings to be extra crispy! Leftovers will keep in the fridge for up to one week.
Notes
- I highly suggest using a food scale to measure out your Sweet Potato. Otherwise,the consistency of the crust will not be the same.
- I have not tested any other flour combinations for this recipe and cannot recommend substitutions for the Brown Rice Flour. Tapioca Starch/Flour may be substituted for Arrowroot Powder.
Keywords: Gluten Free Pizza Crust, Sweet Potato Pizza, Vegan Pizza Crust, Healthy Pizza Crust
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