Go Back Email Link
+ servings
A sweet potato pizza crust baked with cheese and pepperoni.
Print Recipe
4.43 from 14 votes

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! 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 mini pizzas
Calories: 291kcal

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

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