Sweet potato pizza crust recipe with only 5 ingredients. This is a healthy pizza crust which 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 which 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 a yeast intolerance, this recipe is perfect for you.
- The crust is gluten-free and therefore great for celiacs.
Only 5 ingredients are in this 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)
- Much healthier than a regular pizza crust
- Easy to make with simple ingredients
- Quicker than a dough made with yeast
Useful Tips For This Sweet Potato Pizza Crust:
- 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 and #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
- 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.
Nutrition information is an estimate and has been calculated automatically
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