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
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photos:
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).” 🙂