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Sweet Potato Pizza Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://emilyscook.com/sweet-potato-pizza-crust-recipe/