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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 LOVE Pizza! However, the search for a healthy AND tasty homemade Pizza Crust that’s also Vegan and Gluten-Free has been a little…difficult, to say the least.
The hunt is over, friends! After some testing in the kitchen, I’ve created this 5 Ingredient Sweet Potato Pizza Crust that actually holds together and ticks all of those boxes. Shall we?
Not only is this recipe made from healthy 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 of Brown Rice Flour, Tapioca Flour, and Baking 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 and every 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 Potato Dessert 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 a smoother pizza crust, be sure to steam your Sweet Potatoes very well, but if you’d like some Sweet Potato pieces in 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 Sweet Potato & Rosemary Vegan Quiche and this Chipotle & Sweet Potato Soup, 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 🙂
PrintSweet Potato Pizza Crust
Finally, Sweet Potato Pizza crust that’s fluffy, healthy, and delicious! Vegan, Gluten-Free, and made with only 5 ingredients.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 1 Pizza Crust 1x
- Category: Main
- Method: Oven
- Cuisine: American
Ingredients
- 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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Just made this tonight and it turned out great! Used whole wheat flour instead of brown rice flour and used a chia egg instead of a flax egg and it all held together really well!
★★★★★
This is SOOOOOOO good ! I am not gluten-free so I used wheat flour. I also made some different iterations: bagels and crackers ! Can the dough be frozen ?
★★★★★
Thanks, Dominique! Yes, you can freeze it.
I use this recipe to make crackers. I double the salt for 1 tsp and roll it out really thin, score it with a pizza cutter and bake till firm. It breaks into pieces and is great alone or with hummus. Love it. Make a batch every week for my snack in the afternoon at work.
Glad you love it, Lee Ann!
Thanks for sharing! Can I freeze the crust to keep it ready and convenient?
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.
Hi, is it 150g of cooked sweet potato or is it 150 gram of uncooked sweet potato? I tried to use 150g of uncooked sweet potato but the dough did not stick together. thanks
Hi, Kenneth. 150g of sweet potatoes, peel and then steam (cook) until fork tender, mash it well in a bowl. Combine with a thickened Flax “Egg”, and our wet ingredients are all done!
OMG! This recipe was super easy to make and came out beautifully!! I subbed cassava flour for the brown rice to keep it grain free and even my 2 year old ate it! Thank you for the delicious and super healthy pizza crust. I’ll be making it again for sure 🙂
★★★★★
This recipe worked surprising well. I’m allergic to rice (!) and flax seed (!) and substituted cassava flour and Bob’s Red Mill egg substitute. I used silicone mats for rolling. There was no sticking! I also used silicone mats for flipping half-way through cooking and that worked just as well and there’s no waste! I did double the sweet potato with the same dry ingredients…hmmm…it rolled out to 11 inches in diameter with minimal cracking. I rolled it to 1/8 inch thick! Wow! I have pictures, but it won’t let me upload them…?
★★★★★
Silicone mats make all the difference! So happy that you enjoyed the recipe! Do you have instagram? If you post pictures on there and tag @frommybowl we would be able to see what you made!
Bravo! This recipe is amazing! It’s become a weekly dinner for me. For spices I add oregano, thyme, rosemary, basil, cayenne, marjoram, salt, and pepper. Also, I use whole wheat flour and it comes out perfect. Thank you so much for this recipe!
★★★★★
Yay! So glad you enjoyed it!
I realized you have it in grams! Thanks:)
I made it with almond flour instead and it turned out great! Thanks for the excellent and easy recipe.
Glad that was helpful for you!
Hi there! Do you (or those that have made this) know if I would be able to substitute the brown rice flour for quinoa flour? Would the ratio be the same?