If you’re looking for a fun and flavorful twist on classic pizza, you’re going to adore this Sweet Potato Pizza Crust Recipe. I stumbled on this one after wanting a healthier, gluten-free base that still holds up well under all my favorite toppings. It’s soft, slightly sweet, and super satisfying — once you try it, I promise your family will be asking for it again and again.
Why You’ll Love This Recipe
- Naturally Gluten-Free: Uses almond flour and no traditional wheat-based ingredients, great for sensitive tummies.
- Sweet and Savory Balance: The sweet potatoes add just the right touch of warmth and sweetness to your pizza base.
- Easy to Make: Only a handful of ingredients and simple prep make this accessible on a weeknight or weekend.
- Versatile Base: Pairs beautifully with vegan or classic toppings — your pizza, your rules!
Ingredients You’ll Need
Each ingredient in this Sweet Potato Pizza Crust Recipe plays an important role — from the creamy espresso-like texture the sweet potatoes bring to the binding power of flaxseeds. Let’s walk through these essentials so you know what to pick up next time you’re shopping.
- Sweet potatoes: I prefer medium-sized ones for consistent cooking; baking brings out natural sweetness and moisture.
- Almond flour: Gives the crust a tender bite and nutty flavor, plus it’s gluten-free.
- Cornstarch or arrowroot: Both help bind the crust and keep it from being too fragile.
- Ground flaxseeds: Acts as a natural binder and adds a bit of fiber and omega-3 goodness.
- Salt: Balances the sweetness and enhances all other flavors.
Variations
I like to keep things simple, but I encourage you to personalize the Sweet Potato Pizza Crust Recipe to suit your tastes and dietary needs. It’s a flexible base that welcomes creativity — and trust me, I’ve tried quite a few spins on it!
- Nut-free option: Swap almond flour for oat flour for those with nut allergies, and it still comes out tasty and sturdy.
- Spiced up crust: I sometimes add a pinch of smoked paprika or Italian herbs to the dough for extra flavor.
- Mini or full-size pizzas: You can make smaller personal-sized crusts or combine dough to make one large pizza — either way works great!
- Sweet potato alternatives: I haven’t tested white potatoes in the crust, but sweet potatoes are the star for flavor and texture here.
How to Make Sweet Potato Pizza Crust Recipe
Step 1: Perfectly Cook Your Sweet Potatoes
I’ve tried roasting, boiling, and even steaming, but I find baking the sweet potatoes at 425°F for about an hour really deepens their natural sweetness. If you’re short on time, my Instant Pot hack is a game changer — just steam them on the rack with a cup of water for 18 minutes and they come out silky smooth. Let them cool a bit so you don’t burn your fingers when scooping out the flesh. You want about 2 cups of mashed sweet potato for the crust—no lumps here.
Step 2: Mix Your Dough Gently but Thoroughly
Add the almond flour, cornstarch (or arrowroot), ground flaxseeds, and salt to the mashed sweet potato. Stir until everything is evenly combined. This dough is going to be soft and a little mushy — that’s completely normal! Resist the urge to add more dry ingredients; the baking will firm it up into the perfect crust texture.
Step 3: Shape and Bake the Crusts
Preheat your oven to 425°F and line two baking sheets with parchment paper. Take about 1/2 cup of dough for each crust and place it on the parchment. Use a second sheet of parchment paper to help press and roll the dough into a 6-inch circle — no mess and easy clean-up. Carefully peel off the top parchment and bake the crusts for around 20 minutes. Depending on your oven and dough thickness, check around 18 minutes to avoid burning. The crusts should firm up but remain tender.
Step 4: Add Your Favorite Toppings and Finish Baking
Once baked, pull the crusts out and add your sauce, vegan cheese, veggies, or whatever toppings you love. Pop the pizzas back in the oven for another 10-12 minutes until the cheese melts and toppings are warmed through. Serve hot and watch everyone go crazy for this unique take on pizza night!
Pro Tips for Making Sweet Potato Pizza Crust Recipe
- Don’t Overdo the Flour: I learned that adding too much almond flour or cornstarch makes the crust dry and crumbly. Stick to the measurements for the perfect texture.
- Use Parchment Paper Twice: Press the dough between two sheets to avoid sticking and get an even shape every time.
- Check Oven Temps Carefully: Ovens vary, so start checking at 18 minutes to avoid overbaking your crusts.
- Cool the Sweet Potatoes Well: Handling hot sweet potatoes can be tricky, and cooling helps make smoother dough without burns.
How to Serve Sweet Potato Pizza Crust Recipe
Garnishes
When I top this crust, I love fresh basil leaves or arugula added right after baking for a peppery freshness. A drizzle of balsamic glaze or a sprinkle of red pepper flakes adds just the right pop of flavor and color that makes it look as good as it tastes.
Side Dishes
Sweet potato crust is great served alongside a crisp green salad or roasted garlic broccoli. Sometimes I make a side of garlic-dusted sweet potato fries to keep things sweet and savory without overloading on carbs.
Creative Ways to Present
For a fun family dinner, I spread out all the toppings buffet-style and let everyone decorate their own mini pizzas on top of the sweet potato crust. It’s a total hit at birthday parties and casual get-togethers, and the sweet, soft crust stands up to even the most creative toppings.
Make Ahead and Storage
Storing Leftovers
I usually let leftover pizzas cool completely, then wrap them tightly in foil or store in airtight containers. They keep well in the fridge for up to 3 days without losing their texture or flavor.
Freezing
If you want to keep things ultra convenient, bake the crusts ahead of time and freeze them flat with parchment between each crust. When you’re ready, thaw and add toppings before popping back in the oven. It’s such a time-saver on busy days!
Reheating
Reheat leftover sweet potato pizzas in a hot oven or toaster oven at 375°F for about 8-10 minutes to get the crust crispy again without drying out. Microwave works too if you’re in a hurry, but I prefer the oven method for best texture.
FAQs
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Can I use regular potatoes instead of sweet potatoes for this crust?
While I haven’t personally tried using white potatoes, sweet potatoes offer a unique sweetness and moisture balance that makes the crust tender and flavorful. If you do try regular potatoes, expect a different taste and possibly a firmer texture — you might need to adjust moisture and flour amounts to get it right.
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Is this recipe suitable for a vegan diet?
Yes! This Sweet Potato Pizza Crust Recipe is vegan as written. The ground flaxseeds act as a binder, replacing eggs, and all ingredients are plant-based. Just be sure to choose vegan toppings for the whole pizza to keep it vegan-friendly.
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How do I prevent the crust from sticking to the parchment paper?
Using two layers of parchment paper to shape the crust really helps — press the dough between them when rolling out, then peel off only the top sheet before baking. Also, make sure your parchment paper is good quality and your oven’s temperature is accurate, as uneven heat can sometimes cause sticking.
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Can I make larger pizzas with this dough?
Absolutely! This recipe yields four mini pizzas, but you can simply combine dough balls to make one or two larger crusts. Just keep in mind cooking times may vary — bake until the crusts are firm and slightly golden around edges.
Final Thoughts
I absolutely love how this Sweet Potato Pizza Crust Recipe has become my go-to when I want something a little different but still satisfying and easy. It brings a wholesome, cozy vibe to pizza night with minimal fuss. Whether you’re new to gluten-free baking or just craving a new pizza twist, give this recipe a shot — it’s one of those comforting dishes that feel like a warm hug. I’m excited for you to try it and make it your own!
Print
Sweet Potato Pizza Crust Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 mini-pizzas
- Category: Pizza
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Sweet Potato Pizza Crust recipe offers a delicious and nutritious alternative to traditional pizza bases, using naturally sweet and soft baked sweet potatoes combined with almond flour and ground flaxseeds for a gluten-free, vegan-friendly crust. Perfect for those seeking a wholesome, grain-free pizza option with a tender yet sturdy base ready to be topped with your favorite savory ingredients.
Ingredients
Sweet Potato Base
- 2 medium sweet potatoes
Dry Ingredients
- 1 cup almond flour
- 1/4 cup cornstarch or arrowroot
- 2 tablespoons ground flaxseeds
- 1/2 teaspoon salt
Instructions
- Prep the Sweet Potatoes: Bake the sweet potatoes in the oven at 425°F (218°C) for about one hour until very soft and fully cooked through. Alternatively, use an Instant Pot with the steam rack and 1 cup of water to steam for 18 minutes. Once cooled enough to handle, scoop out the flesh, mash it and measure 2 cups of sweet potato puree.
- Make the Pizza Crust Dough: In a large bowl, combine the sweet potato puree with almond flour, cornstarch or arrowroot, ground flaxseeds, and salt. Mix thoroughly with a spoon or fork until all ingredients are well incorporated into a soft dough.
- Form Crusts: Preheat your oven to 425°F (218°C) and line two baking sheets with parchment paper. Take about 1/2 cup of dough, place it on one side of the parchment-lined pan, and use another piece of parchment paper to press and shape it gently into a 6-inch diameter circle. Carefully peel off the top parchment layer. Repeat this process to make four small crusts total.
- Bake the Crusts: Bake the crusts for about 20 minutes. Depending on the thickness of your crusts, adjust the baking time slightly if needed. The crust will be soft and mushy before baking but will firm up once cooked.
- Add Toppings and Finish Baking: Remove the crusts from the oven, add your favorite sauce, vegan cheese, vegetables, or other toppings. Return the pizzas to the oven and bake for an additional 10-12 minutes. Remove once the toppings are hot and cheese is melted.
- Serve and Enjoy: Serve the sweet potato pizzas hot for the best flavor and texture experience.
Notes
- You can substitute almond meal for almond flour if preferred; both work well in this recipe.
- While this recipe uses sweet potatoes, white potatoes may also work but have not been tested.
- For a nut-free alternative, replace almond flour with oat flour for similar texture and binding properties.
Nutrition
- Serving Size: 1 mini-pizza (1 crust with toppings not included)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 0.8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
