Sweet potato pizza crust recipe with only 5 ingredients. This is a healthy pizza crust that is gluten-free, vegan (dairy-free, egg-free), yeast-free, quick, and easy to make. This recipe has a video for clear instructions!
Healthy Sweet Potato Pizza Crust
If you adore pizza as much as I do but want to make a pizza that is much healthier than a regular pizza, then try out this sweet potato pizza crust. Why is it healthier than a regular pizza crust?
- It contains sweet potatoes which are loaded with beta-carotene, vitamins & minerals, and fiber.
- The crust is yeast-free, so if you have yeast intolerance, this recipe is perfect for you.
- The crust is gluten-free and therefore great for people with celiac disease.
Simple Ingredients
Only 5 ingredients are in this gluten-free pizza crust. The most important one is, of course, sweet potato! Next, I added rice flour, tapioca flour/starch, salt, and baking powder. And that’s it! I really wanted to keep this recipe as simple as possible. I am pretty sure you could use regular all-purpose (wheat flour) instead of rice flour if you aren’t gluten-free (I haven’t tried it out, though). Please read the “Useful Tips” below for a grain-free and paleo version.
How To Make A Sweet Potato Pizza Crust?
It’s really easy to make this pizza crust. All you need is a cup of mashed sweet potato, two different flours, baking powder, salt, a baking tray, and two sheets of parchment paper. Of course, you will also need an oven and your favorite pizza toppings. You have to pre-bake the pizza crust in the oven for 10 minutes, then top and bake again for 10-18 minutes. The baking time depends on the toppings you are going to use and also on the thickness of the pizza dough (how thin you rolled out the dough).
Is The Crust Freezer Friendly?
Yes, you can pre-bake the crust and freeze it! I would recommend making smaller pizzas (for example, use one dough to make 2 smaller pizzas). Simply pre-bake the pizza dough for 10 minutes, let cool, and put each crust into a freezer bag. Freeze for up to 3 months. As soon as you want to eat pizza, grab one crust out of the freezer and bake it in the oven for 10 minutes, then top and bake for an additional 10 to 18 minutes until crispy.
The Sweet Potato Pizza Crust Is:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Yeast-free
- Much healthier than a regular pizza crust
- Easy to make with simple ingredients
- Quicker than a dough made with yeast
- Crispy
- Tasty
Useful Tips For This Gluten-Free Pizza Dough:
- Cook the sweet potato ahead of time and store it in the fridge for up to 3 days.
- Double the batch and make an additional pizza crust to freeze for later use.
- Use buckwheat flour or quinoa flour for a grain-free pizza crust.
- To make the recipe paleo-friendly, you could try using almond flour instead of rice flour (please note that I didn’t try out this version yet).
Should you recreate this easy sweet potato pizza crust recipe, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see your remakes!
Definitely also check out my other Pizza Crust Recipe (which contains yeast). For the topping, I used the recipe from my Avocado Chickpea Pizza (minus the avocado).
For breakfast or dessert, I would recommend these delicious Sweet Potato Muffins!
Sweet Potato Pizza Crust
Ingredients
- 1 cup (235 g) mashed sweet potato
- 3/4 cup (120 g) white rice flour
- 1/3 cup (40 g) tapioca flour
- 1 tsp baking powder
- 1/2 tsp salt
- cooking spray
Instructions
- I recommend using a kitchen scale for this recipe. Check the video in the post for easy visual instructions.
- Peel and chop one medium sweet potato into chunks (about 3 cm) and boil it in a pot with water for about 10 minutes or until fork-tender. Discard the water and mash the sweet potato with a potato masher (I used the same pot). You'll need 1 cup (235 g) of mashed sweet potato for this recipe.
- Preheat oven to 375 degrees F (190 degrees C).
- Add rice flour, tapioca flour, baking powder + salt, and mix with a spoon.
- Once the mixture cooled down a little bit, use your hands to knead the pizza dough into a ball. If the dough is too dry, add a tiny bit of water or oil. If it's too sticky, add more rice flour. It should look similar to the dough in my video.
- Place the pizza dough onto a sheet of greased parchment paper and add a second sheet of parchment paper on top. Use a rolling pin to roll out the dough into your preferred shape (about 0,7-1 cm thick).
- Remove the top parchment paper (don't throw it away, you will need it again) and transfer the rolled-out pizza dough (including the bottom sheet of parchment paper) onto a baking sheet. Bake the pizza dough in the oven for about 10 minutes. Meanwhile, you can prepare your pizza toppings!
- After 10 minutes, remove the pizza dough from the oven. Add the second parchment paper on top, and carefully flip the pizza dough over. Please don't burn your fingers! If the crust is too hot, simply wait a few minutes. Now, peel back the hot parchment paper.
- Place your favorite toppings onto the sweet potato crust and return the pizza to the oven for about 10 to 18 minutes. If you just add a few toppings like vegan cheese and olives (for example) the pizza will be ready much faster than if you add lots of different veggies.
- Enjoy your delicious pizza! Leftovers can be stored in the fridge for up to 3-4 days.
Notes
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photos:
I’m looking to making this on the weekend, since I am on a strict diet just wondering why the carbs are so high & what I can add to replace the numbers? Thanks so much
The nutrition facts were for half of the pizza. I have now changed it to 1 slice, I hope that helps. Also, check out my keto pizza crust with less than 3 grams of carbs per slice: https://elavegan.com/keto-zucchini-pizza-crust/
Can I make the dough ahead and keep it in the fridge for baking it on the next day?
I think that should be fine. 🙂
No puedo esperar a hacerla.
Gracias
Enjoy it! 🙂
Is love to know what the toppings and sauce are on this pizza.
Hi Karen, I mentioned it in the blog post:
I never leave comments on recipes. But this totally deserves it. This recipe is a 10/10 so delicious. Thank you 🙂
Thanks so much, Bec. 🙂
Hi Ela,
Can I use white potatoes instead of the sweet potato?
Thank you!
Hi Shivani, I never tried it. I would assume you would need less flour because potatoes contain more starch than sweet potatoes. 🙂
Hi!
Can I substitute buckwheat flour for rice flour? IF so, would i just substitute the same amount? Thank you!
Hi Angela, that should be fine! If you’ll notice the dough is too wet, simply add more flour. And if it’s too dry, add a little water or oil. 🙂
Delicious pizza crust! I used white flour and almond flour instead of rice flour. After I mixed all the ingredients I added more white flour (perhaps 2-3 tablespoons) until the consistency was right. I agree with others, greasing the parchment paper is a must!
Happy it turned out great with your substitutions 🙂
This just won favorite pizza crust in our house. I added a bit of Olive Oil to help dough not get too sticky. Oregano, basil, garlic powder for that classic pizza flavor. Yum! Also made a 1/2 batch of your sweet potato chocolate chip muffins with the leftover sweet potatoes. Another favorite. Thanks for sharing your creations for us to enjoy too! <3
My pleasure! I am so glad you like my recipes. Thanks for your kind feedback. 🙂
Hi Ela,
It was Really Detailed step by step recipe!
It came out Beautiful as your picture.
I remembered you, when I was greasing parchment pepper and even filling hot pizza.
I used chickpea avocado topping !
Yummy!
Thanks for perfect creation😋
Awesome! I am glad you enjoyed the pizza. 🙂 Thanks for your comment, Roopa. 🙂
Hi Ela,
Can I use white potato instead of sweet potatoes?
Hello Shivani, I never tried it but I think it should work fine. You might need to use less flour though. 🙂
Hi Ella I did this SP crust yesterday (along with the SP muffins) and I must say that the pizza crust is realy good! The topping is great too ( the chickpeas one) very delicious. Mmmmm😋😋😋💕💕💕
That’s awesome, Zdenka! So happy you loved both recipes. 🙂
I just love it. I didn’t have white rice flour so, I used brown rice flour instead. I don’t think is a lot of difference but other than that I followed the recipe and I’m surprised of the taste and texture. I’m personally a pizza lover and this crust just made my lock down days better.
Thank you!
I am glad you loved the pizza crust! Thanks for your great feedback, Karen! 🙂
Thank you for the perfect recipe!!! The sweet potato is… well, sweet. And to cut down on time I thought I would try canned pumpkin. It worked perfectly! I also had brown rice flour instead of white rice flour and it still turned out. I’ve had it almost every night for the past two weeks. Love it!!!
I am so glad it turned out great! Thanks for your comment, Bethany. 🙂
Hi Ela! I love you recipes but due to the lock down I am not being able to get white rice flour. I was wondering if I could substitute it for almond or coconut flour?
Hi Elena, you can use any gluten-free flour like buckwheat flour or a 1:1 gluten-free flour blend (regular flour is fine too if you aren’t vegan). Please do NOT use coconut flour. I never tried almond flour, so I am not sure if it will work in this recipe. 🙂
I’m excited to try this but curious… why not coconut flour?
Because it absorbs way too much liquid. 🙂
Got it, thank you! I just made it following the recipe and it came out fantastic!!!
So happy it came out fantastic! Thanks for your kind feedback, Marisa. 🙂
I’ve made this a few times now using standard gluten free flour and with half russet and half sweet potato (usually for a double batch) and couldn’t be happier with the results. This along with your vegan cheese recipe really makes for awesome pizza! We made a margarita pizza for my non-vegan family and they really enjoyed it.
That’s wonderful, Craig! Thanks so much for your great feedback. 🙂
Could you tell us what the topping ingredients are? I want mine to look like yours.
Hi Allison, I actually mentioned it in the blog post:
I hope this helps. 🙂
Hello, I came across this post while trying to find alternative pizza crust recipes for my husband who is on a very low sodium diet. I took the base recipe, I left out the salt, and used regular flour and almond flour (that’s what I had on hand) and it turned out great! The sweetness of the sweet potato made up for the lack of salt. Also, the crust held up well to the toppings. Thanks for the idea!
You are welcome, Katie! I am glad it turned out delicious. 🙂
Hi this looks so amazing I can’t wait to try it!!! I hat can I use instead of tapioca flour? I don’t have any and in a foreign country so don’t know where to start looking for it! It’s a thickener right? Could chia or flax seeds work?
Thank you for all your yummy recipes 🙂
Lieze
Hi Lieze, you can use arrowroot flour or cornstarch. 🙂
Just made this as per the recipe and added some dried spices (paprika, basil, rosemary, oregano). I pre-baked both sides at 10 minutes earlier today then after a busy after school activity schedule, we topped the crusts with chicken, pepperoni, spinach, orange peppers and a bit of mozzarella cheese…was really delicious, filling without that typical pizza coma! Kids ate it too!
Made this but didn’t have tapioca flour so substituted arrowroot powder. I topped it with prosciutto, fresh sage and onions and a little olive oil. The crust cracked a bit and wasn’t as crispy as I wanted but it was overall really good. I will keep experimenting!
Thanks for your feedback! I am glad the crust came out good. 🙂
Oops, forgot to rate it at my previous comment.
Again, the taste is amazing, but it would be nice to edit the recipe and suggest using oil (maybe only optionally), because I can see that I’m not the first person to whom this has happened.
Anyway, keep up the good work, it’s just a suggestion based on my experience with the recipe! 🙂 And of course I’ll let you all know how it turns out if I make it again with oil.
Hi Ela!
Thanks a lot for all the delicious recipes! I’ve just tried this pizza dough, and unfortunately it’s stuck to the parchment paper so bad that there’s no way to remove it… 🙁 The taste is delicious, but this way it’s gross and difficult to eat, plus the bottom half of the crust will go to waste. Anyhow, as it’s really delicious, I’ll give it another go for sure, but next time I’ll use some oil both in the dough and on the parchment paper. So if anyone’s reading this before trying the recipe, use oil! 😉
But thanks again, the recipes are amazing, and a great help for someone like me who can’t eat eggs and dairy!
Thanks for your feedback, Emma. I might have used cooking spray on the parchment paper before but I forgot to mention it in the recipe. I will update the recipe now.
I am glad you liked the taste! 🙂
Yay, thanks, you’re the best! 🙂
??
I love the sound of this recipe but both times I’ve tried to make it the pizza has stuck hard to the baking paper…? What am I doing wrong? Should I oil the baking paper first?
It never happened to me but I guess it definitely helps to oil the parchment paper.
Hi I just made it but I used wheat flour instead of rice flour and potato starch instead of tapioca flour but the dough was really sticky so I had to add quite a lot of flour and it had a bitter taste, I’ m trying to figure out why maybe you can help me! Anyway your blog is amazing I literally printed off so many recipes to have ready in my kitchen 😀 Keep it up!
Hi dear, I really can’t help you because you changed the recipe and used wheat flour instead of rice flour and potato starch instead of tapioca flour. Please try the recipe again with the ingredients I used and I am sure it will turn out much better. Thanks for your sweet compliment! 🙂
Thank you ? so much for such interesting recipes!!!!!
You are very welcome, Olga! I am glad you like my recipes. 🙂
I really loved it! The good thing too was that it filled me up for the full evening. Thanks for the recipe!
I am glad you loved the recipe! 🙂
I haven’t tried this yet. It sounds delicious. I have a pumpkin on hand, and am thinking about using it as a substitute for the sweet potato. I have made a paia (Hawaiian taro) pizza crust and it was excellent. Thanks for sharing
You are welcome, Jennifer! I hope you will give it a try! 🙂
Hello Ela, if I’m using Bobs red Mill 1:1 gluten free flour, should I add arrowroot or other starch to the mix? Bobs Red mill already contains tapioca flour in it. Thank you.
Hello! I think you don’t need it then. 160 grams of the flour blend should be fine. 🙂
Is there something else I could sub for the tapioca flour besides arrowroot or cornstarch? It looks amazing!
Maybe potato starch, I haven’t tried it out though.
I really want to try this one!!!
What can I use instead of tapioca flour?
Please don’t say chikpeas flour because I just can’t handle the taste ?
Any suggestion?
You can use arrowroot flour or cornstarch. 🙂
i love this but can i use oat flour instead of rice flour?
Maybe! I haven’t tried it, so I am not sure. I believe buckwheat flour or quinoa flour would work better.
Ela I made the pizza today for a friend and I and with the chickpea topping, love it! On my menu next week too. Chickpeas when cooked with the sauce tasted like baked beans. Thank you so much for the recipe. I am looking now for what to try next. Xx
Woohoo! Sounds amazing, Caroline! Thanks for your incredible feedback. 🙂
Another great recipe! Didn’t have enough rice flour on hand so did 2/3 almond flour and 1/3 rice flour. Turned out great! My write up on my blog.
That’s awesome, Mike! Thanks for your feedback. 🙂
Looks so good and easy Ela! I love using sweet potatoes in savory and sweet recipes and out of all the sweet potato pizza crusts recipes online, yours looks the best and the most simple, gotta try it!!
Such a sweet compliment! Thank you very much, Brandi. 🙂
I made this recipe last weekend and it was surprising in a million ways. Delicious, easy, fast, practical, healthy, tasty, and everyone’s favorite here. Thank you for sharing. I’m definitely repeating it this weekend ❤
Thank you very much for your great feedback, Bibi! I wish you could have left a rating for the recipe. 🙂
Wow Ela this recipe is amazing! Never thought it could be possible to make a sweet potato crust 🙂 but now I know and I definitely have to try this recipe. I also love that you added chickpeas.
Happy Weekend 🙂
Thank you, Melanie! Enjoy your weekend! 🙂
love this thank you !!! please can we get your topping recipe. It looks so delish <3
Yum! I made this the other night for my four kids and I and it was a big hit! My two little guys had sore throats, but with a big boost of sweet potatoes, they felt much better the next day. Healthy and delicious, and a crowd pleaser- total make again!
That’s awesome, Becky! So glad you and your kids loved the sweet potato pizza crust recipe! Thanks for your feedback. 🙂
This looks so yummy. Can you share what toppings you used for yours in your pic.
Hi Heather, this was answered in the blog post. I will copy and past it for you: “For the topping, I used the recipe from my Avocado Chickpea Pizza (minus the avocado).”
This pizza looks so delicious! I wish this was my dinner ?
I hope you will give it a try soon! ?
Another great recipe Ela! I’ve made a cauliflower pizza base before, but never the sweet potato one. It looks delicious and I’m definitely trying this in a near future!
Awesome, Anna! A cauliflower pizza base tastes delicious. I hope you will love the sweet potato crust. 🙂
Thank you so much for your super yummie recipes!! What about cassava flour instead of rice flour? Did you ever experiment? I prepare the sweet potatoes tortillas with the cassava flour and they are amazing!
I never tried it but it sounds like a substitute which could work! Could you please report back if you give it a try? 🙂
Okay Ela, I surely will! They say that it works like normal white flour.
If I use buckwheat flour instead of rice flour, should I still use the tapioca flour?
Looks so delicious 🙂
I would say yes! Please report back if you give it a try. 🙂
Looks so good! With what did you topped your crust?
Just so that you linked it:)
*seen
No worries, Sharon! 🙂
Is it really 82 carbs per serving??? Yikes!!
That’s for 1/2 of the recipe! So if you share the pizza with another person!!
Can you use regular white flour or will it not hold the recipe as well? Looks amazing!!
Hi Emily, I already answered this question in the blog post: “I am pretty sure you could use regular all-purpose (wheat flour) instead of rice flour if you aren’t gluten-free (I haven’t tried it out though).” 🙂