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This Sweet Potato Pizza Crust Recipe is reason for pizza lovers to rejoice! It’s a great gluten free pizza crust, full of nutrients and protein instead of empty calories. Paleo friendly!
If you’re looking for a more traditional paleo pizza crust, this one uses yeast and is arguably better than a traditional crust! This recipe uses sweet potato puree – use this Instant Pot Sweet Potato tutorial to make is easily!
Contents
Why Sweet Potato Pizza Crust?
Who out there is a pizza lover? ME!
I adore pizza – so I love to get creative with healthier versions so I can enjoy my favorite toppings more often!
Pizza can be a very healthymeal — even made on a standard crust, it’s topped with tomato sauce and protein rich cheese. Add some of your favorite veggies and healthier pepperoni or sausage, and it’s a balanced meal all on it’s own.
Pizzamade on this Paleo Sweet Potato Pizza Crust is made for everyday eating.
My son is a huge pizza fan, but since I am always worried about how to get nutrients into his picky little body, this crust is a great compromise. It’s made from sweet potatoes, almond flour, and eggs – all nutrient dense ingredients (and honestly, almost a balanced meal on its own!).
This is great for anyone on the paleo diet, or who need to eat gluten free or grain free. But as with all my recipes — I recommend gluten free options for everyone, because the way I prepare them, they are made to be high in nutrients. I will never base recipes on starches or empty nutrient ingredients just for the sake of making something gluten free.
What You’ll Need
- Baked Sweet Potatoes (you can try this air fryer sweet potato recipe to get them ready!)
- Almond Flour (some recipes use rice flour – I find it makes a dry and crumbly pizza crust)
- Arrowroot (tapioca or organic corn starch are good subs here!)
- Egg
- Vinegar (any kind! Apple cider vinegar and red wine vinegar are ones I use.)
- Olive Oil
- Salt
- Italian Seasoning (or oregano)
- Toppings! Your favorite pizza sauce, mozzarella cheese, peppers, olives, pineapple, spinach, mushrooms, nitrate/nitrite free pepperoni or sausage! The sky is the limit here.
**If you need an egg free option, you can use an egg substitute or 1 tablespoon of flax seed meal soaked for 5 minutes in 2 tablespoons of water. I have not tested this as an egg-free version. Let me know if you’d like me to!
How to Make a Sweet Potato Pizza Crust
Before you Start: Have leftover baked sweet potatoes ready to go for this recipe. If you don’t have leftover sweet potatoes, use this post on how to bake sweet potatoes. They need to be cooked until soft and creamy inside.
Step 1: Scoop the sweet potato flesh into a bowl, along with almond flour, arrowroot, olive oil, vinegar, egg, salt and Italian seasoning. Use a mixer to beat the mixture until all the ingredients are well mixed and the sweet potato flesh is very smooth.
Step 2: Onto lined baking sheets, scoop heaping 1/2 cup scoops onto the parchment. (In the photos, I put 2 crusts on a 1/4 sheet pan, so I used 2 baking sheets). Using wet fingers, press the sticky dough into a thin pizza shape. I like to give it a little bit of a crust around the edges but keep it thin throughout the center so it fully bakes. This sweet potato pizza crust recipe will bake as a large pizza. For best results, add to a pizza stone lined with parchment paper.
Step 3: Bake the pizza crusts at 400º F in a preheated oven for 30 minutes. This seems like a long time – but it dries out the sweet potatoes and allows the crusts to get crunchy on the bottom. It’s worth the time!
Step 4: Top the crusts as desired. I love traditional marinara sauce, mozzarella cheese, and a nitrate and nitrite free pepperoni! Olives, peppers, and mushrooms are awesome.
Step 5: Bake the pizzas for 10-12 minutes longer, until the cheese is melted and bubbly!
The pizzas get crunchy around the edges and bottoms, so you can slice your pizzas and hand hold the slices! No falling apart.
GARNISH the pizzas however you would any pizza — we love fresh basil and red chili flakes!
How to Freeze Pizza Crusts
I love healthy recipes that freeze well, so after making this delicious gluten free pizza crust, I was dying to know if it would be just as good after freezing it.
- After they’ve cooled, freeze them in a freezer ziplock bag. I place a piece of baking paper between each crust, and then when I’d like to make one, I can just pull it out and place it on a baking tray.
- Allow pizza crusts to defrost about 20 minutes prior to topping and baking.
Reheating Pizza Crusts
To Reheat Baked (and Topped) Pizzas: Since this recipe makes 4 mini pizzas, you might have some left over! Refrigerate leftovers for up to 3 days.
preheat oven to 425 degrees F, and place pizza on a lined baking tray. Bake for 10-12 minutes until the cheese is soft and bubbly again.
To Bake a Frozen Pizza Crust:Remove (baked) frozen pizza crusts from the freezer, and preheat oven to 425degrees F.
Allow crust to defrost for 20 minutes, then top pizza crust as desired. Bake for 10-12 minutes.
Tips forthe best Paleo Sweet Potato Pizza Crust
- Make it Gluten Free: This recipe is gluten free as written, and is a fantastic choice for anyone following a gluten free or grain free diet.
- Save time: Bakesweet potatoes ahead of time to cut down preparation time.
- Make it Ahead: These crusts freeze beautifully! Read the freezing/reheating instructions above for tips!
- Make it Vegan: If you need your crust to be vegan, sub the egg for1 tablespoons of flax meal soaked with 2 tablespoons of water. Allow the mixture to “gel” before adding it to your pizza dough. The end result is delicious, but not asfirm as when made with an egg.
- Make it Paleo: This gluten free pizza crust is Paleo, so make your pizza without cheese for a fully compliant meal.
- Whole30 Pizza Crust: The Whole30 does now allow for taking foods like cakes and pizza, and using compliant ingredients. This crust is made with all Whole30 compliant ingredients, so is a great option as you’re transitioning out of your 30 days but want to still eat clean, healthy meals!
Other Gluten Free Pizza Crust Recipes You’ll LOVE
- Paleo Pizza Crust, by Sunkissed Kitchen
- Cauliflower Pizza Crust Recipe, by Sunkissed Kitchen
- Zucchini Crust Pizza, by Sunkissed Kitchen
I’d love to connect with you on social media! Find meonFacebookorInstagramwhere I post daily healthy eating and lifestyle inspiration.
Paleo Sweet Potato Pizza Crust Recipe
This delicious gluten free pizza crust is for everyone! Perfect for anyone following a paleo or gluten free diet, but also a great option for anyone who is looking to eat healthier. This crust bakes up crispy around the edges, and firm enough to hand-hold slices. Although the crust is softer than a standard pizza crust, it’s a delicious alternative!
4.43 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 mini pizzas
Calories: 291kcal
Author: Michelle Miller
Ingredients
- 2 cups sweet potato puree from baked sweet potatoes
- 1 egg
- 1 cup almond flour
- 1/4 cup arrowroot
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning or oregano
- 1/4 teaspoon sea salt
US Customary – Metric
Instructions
Roast sweet potatoes. I roast my sweet potatoes at 420 degrees F for 1 hour – 1 hr. 20 minutes, until they are very soft.
Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
Add the rest of the ingredients, and use the hand mixer again to mix well.
Preheat oven to 425 degree F.
Line a cookie sheet with baking paper. Scoop “dough” in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
Wet your fingers, and lightly press down on the top of each mound.
Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter. Watch this process in the video above.
I like to use wet fingers to gently mold the edges of the crust, but this is optional.
Bake the crusts for 30 minutes.
Top the crusts with sauce, cheese, or other toppings, as desired.
Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
For instructions on freezing and reheating pizzas, read notes in post above.
Video
Notes
To Freeze Crusts
- After they’ve cooled, freeze them in a freezer ziplock bag. I place a piece of baking paper between each crust, and then when I’d like to make one, I can just pull it out and place it on a baking tray.
- Allow pizza crusts to defrost about 20 minutes prior to topping and baking.
Reheating Pizza Crusts
- To Reheat Baked (and Topped) Pizzas: Since this recipe makes 4 mini pizzas, you might have some left over! Refrigerate leftovers for up to 3 days.
- Preheat oven to 425 degrees F, and place pizza on a lined baking tray. Bake for 10-12 minutes until the cheese is soft and bubbly again.
- To Bake a Frozen Pizza Crust:Remove (baked) frozen pizza crusts from the freezer, and preheat oven to 425 degrees F. Allow crust to defrost for 20 minutes, then top pizza crust as desired. Bake for 10-12 minutes.
Topping Suggestions:
- Marinara or favorite jarred pasta sauce
- Mozzarella cheese or vegan cheese option
- Veggies, like peppers, olives, mushrooms, spinach, or zucchini
- Pineapple
- Nitrate and Nitrite free sausage and pepperoni
- Fresh basil
- Red Chili Flakes
Nutrition
Calories: 291kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 198mg | Potassium: 239mg | Fiber: 5g | Sugar: 3g | Vitamin A: 9495IU | Vitamin C: 1.6mg | Calcium: 88mg | Iron: 1.7mg
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