This Sweet Potato Pizza Crust Recipe is reason for pizza lovers to rejoice! It’s a great gluten free pizza crust, and full of nutrients and protein instead of empty calories. Paleo friendly!
Why Sweet Potato Pizza Crust?
Who out there is a pizza lover? ME, ME!
I adore pizza – what I don’t adore is the guilt associated with traditional pizza.
Pizza can be a very healthy meal — even made on a standard crust, it’s topped with tomato sauce and protein rich cheese. What makes it unhealthy is taking a white flour crust, topping it with way too much cheese, and then layering on processed meats. Pizza like that is meant for an occasional indulgence!
Pizza made on this Paleo Sweet Potato Pizza Crust is made for everyday eating.
Layer on the veggies, and you’ve got yourself a pretty balanced meal.
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 needs to eat gluten 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.
How to Make a Healthy Pizza
Build your own pizza dream by starting with a healthy sweet potato pizza crust.
This crust actually is easier to make than a standard pie crust! No rising.
First, I bake the sweet potatoes until they are sweet and creamy. While this takes time, it’s totally hands off. To save time, try baking the sweet potatoes the night before.
Once you have your sweet potatoes baked, just add the flesh to a bowl, and beat them with a hand mixer. Add eggs, almond flour, arrowroot, and some spices, and then mix the ingredients well.
The tricky part is getting the sticky dough to form a nice pizza shape. You can watch how I do this in the video below.
I recommend baking these as “mini” pizzas, about 6 inches round. You can spread this out into a large pizza, but the center of the pizza doesn’t firm up as well as if you bake them as individual sized pizza crusts.
Scoop a heaping 1/2 cup of the sweet potato “dough” onto a parchment lined baking tray. I lightly wet the top of the dough with wet fingers, and then use another piece or parchment on top. Use a flat-bottomed place to press the dough into roughly a 6-inch circle.
I like to use my fingers (dipped into water first) to shape the edge into a crust shape, but this is optional. The pizza will taste great even if you don’t take the time to make the perfect crust!
After the crust has baked, it is quite firm. The outside of the crust gets nice and crunchy. The perfect healthy pizza crust for hand-holding your pizza! A breath of fresh air if you’ve struggled with making a cauliflower pizza crust.
Next, top your pizza with your favorite marinara sauce or jarred pizza sauce. Make your own if you’re feeling up to it! Add cheese if you’d like, or omit it for a vegan or Paleo pizza crust.
Depending on how you top these, they will take anywhere from 10 minutes – 20 minutes to bake after topping. I top them simply for my son and they cook very fast.
The other night I loaded our pizzas up with zucchini, olives, red bell peppers, spinach, pineapple, and basil. The perfect Mediterranean pizza, loaded with so many veggies I didn’t feel the need to serve a salad on the side. They were delicious — but because I had topped them with so many ingredients, they took 20 minutes to bake.
Freezer Friendly Sweet Potato Pizza Crust
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.
Make extra crusts, and 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.
Tips for Reheating Sweet Potato 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.
To reheat, 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.
Bake pizza crust (with NO TOPPINGS!) for 10 minutes.
Remove from oven, and top pizza crust as desired. Bake again for 12-20 minutes. If just topping with cheese, 12 minutes is enough. If loading up with tons of toppings, it will take longer.
You can top the crusts directly out of the freezer and bake them, but I found that the centers of the crusts are a bit soggy if you don’t reheat them in the oven prior to topping them. I recommend baking the crusts to firm them up prior to topping them for the best results!
Tips for the 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 diet.
- Save time: Bake sweet 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 for 1 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 as firm 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.
Paleo Sweet Potato Pizza Crust Recipe
- 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.
Other Gluten Free Pizza Crust Recipes to try:
- The Best Gluten Free Pizza Crust, by Minimalist Baker
- The Ultimate Quinoa Pizza Crust, by Simply Quinoa
- Cauliflower Pizza Crust Recipe, by iFoodReal
- Zucchini Crust Pizza, by My Humble Kitchen
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