Sweet Potato Pizza Crust
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My sweet potato pizza crust recipe yields a tender yet firm crust with NO sweet potato flavor. It is made with three ingredients, and no eggs or dairy are needed. Stovetop and oven methods included!
I swear I’ve tried every single veggie-based pizza crust on the internet (my oven has seen things). Unless you’ve made my cauliflower pizza crust or eggplant pizza, most of them either fall apart, taste like cardboard, or require 87 specialty ingredients
After weeks of kitchen testing (and more than a few sad, floppy fails), I finally nailed the perfect sweet potato pizza crust. It uses just three pantry staples, bakes up sturdy enough to hold ALL the cheese you can throw at it (watch my recipe video for proof!), and has just the right amount of mild sweetness so your toppings stay the star of the show.
The secret? Par-baking the crust in a skillet for MAXIMUM crispiness! Serious game changer.
Table of Contents
Why this sweet potato crust recipe needs to be on your menu
- It’s not overly sweet potato-y. Even though sweet potato is the star ingredient, this crust bakes up with a subtle, almost nutty flavor- not like you’re biting into a whole sweet potato.
- It holds your toppings. Nothing is worse than a crust that falls apart. I tested this recipe numerous times to ensure it slices cleanly and remains sturdy, even under heavy toppings.
- It’s actually healthy. It’s naturally gluten-free, grain-free, and vegan- proof that healthy can still taste incredible.
Key Ingredients
Find the printable recipe with measurements below.
- Sweet potatoes. They’ll need to be fully cooked. For the quickest results, try my microwave sweet potato, or, if you have an air fryer, my air fryer baked sweet potato.
- Coconut flour. My preferred flour for getting a soft and chewy crust. I also tested oat flour, which was okay, but I preferred coconut flour.
- Tapioca starch. A gluten-free binder. Arrowroot powder also works.
My favorite pizza toppings
My family treats this crust like any good pizza crust, which means any classic toppings work. Here is what we’ve used:
- Sauce. Sun dried tomato pesto, Pomodoro tomato sauce, or whipped cottage cheese.
- Meat. Pepperoni, Italian sausage, shredded chicken.
- Veggies. Bell peppers, kalamata olives, red onions, mushrooms, cherry tomatoes.
- Toppings. Fresh arugula, basil, or a freshly cracked egg.
- Cheese. Feta, parmesan, or mozzarella cheese.
How to make a sweet potato pizza crust
Step 1- Mash. Add the sweet potatoes to a bowl and mash until smooth. Remove excess moisture.
Step 2- Assemble. Add the remaining ingredients and mix well.
Step 3- Knead it to form a dough ball, then divide it into four equal-sized balls. Roll each to about ½ inch thickness.
Step 4- Cook. Carefully transfer to a non-stick skillet over medium heat and cook for 4-5 minutes per side. Repeat with each crust.
Step 5- Add toppings. Spread the sauce and add toppings.
Step 6- Bake the crust for 10 minutes or until the cheese melts.
Can I bake this in the oven?
Yes! If you prefer a more hands-off approach, use the oven from the start. Preheat the oven to 400°F, then top each crust with pizza sauce and toppings. Bake on lined baking sheets for 15 minutes or until the cheese is melted and the crust is slightly brown around the edges.
Arman’s recipe tips
- Mash the potatoes VERY well. The smoother they are, the more even the crust will be. You can even use a sweet potato puree–but make sure there’s no added sugar.
- Less moisture = crispy crust. If your sweet potato mash is very soft or watery, blot it with a paper towel or let it sit in a strainer for a few minutes before using.
- Wait until it’s loose enough to flip. The crust will stick to the skillet when you first add it, and that’s okay. It’s ready to flip when it’s loose enough to slide the spatula under.
- Season the crust. Experiment with various spices, such as garlic powder, nutritional yeast, or red pepper flakes, for a spicy kick.
Frequently asked questions
Squeezing out every drop of moisture from the sweet potato mash is key. The drier the mash, the crispier the crust- trust me, I learned this after a few soggy crusts.
I always recommend storing them without toppings so they stay crisp:
To store: Stack the baked crusts in an airtight container with parchment paper between each layer (this stops them sticking together). They’ll last 3 -4 days in the fridge.
To freeze: Wrap each crust tightly in plastic wrap, then pop them in a freezer-safe container or bag. They’ll keep for up to 6 months.
To reheat: Let them thaw at room temperature, then crisp them back up in a dry skillet or oven before adding toppings. (This is my secret to avoiding soggy pizza!).
You can- just make sure it’s unsweetened and thick. If it’s watery, strain it first (a cheesecloth or paper towel works).
Sweet Potato Pizza Crust
Video
Ingredients
- 2 cups cooked sweet potato Approximately 2 medium potatoes
- 1/2 cup coconut flour
- 1/4 cup tapioca starch Can sub for arrowroot starch
Instructions
- Preheat the oven to 400°F (200°C).
- Add the cooked sweet potato to a bowl. Mash until smooth. If there's excess moisture, blot with a paper towel. Add the coconut flour and tapioca starch and mix until combined.
- Knead to form a ball of dough. Divide into 4 equal-sized balls. Roll out each to about ½ inch thickness.
- Carefully transfer to a non-stick pan and cook for 4-5 minutes per side over medium heat. It will stick at first, but loosen as it cooks; that’s how you know it’s ready to flip. Repeat with each crust.
- Top each crust with pizza sauce and your choice of toppings. Bake for approximately 10 minutes or until the cheese is melted and the crusts are slightly brown on the edges.
- Cool briefly and then slice and enjoy.
Notes
- Cooked sweet potato: I recommend making my air fryer baked sweet potato or microwave sweet potato– they are both super speedy.
- TO STORE: I suggest storing leftover crusts without toppings. Place each in an airtight container (with sheets of parchment paper between to prevent sticking) and refrigerate for 3-4 days.
- TO FREEZE: Wrap each crust in plastic wrap, transfer it to a freezer-safe container, and freeze for up to six months.
- TO REHEAT: Thaw at room temperature until no longer frozen, then reheat on the stovetop until warm before adding toppings.
What can I use instead of tapioca? I dont know what is the purpose of it.
This should be so good combination! Coconut flour and also sweet potato!
Is this pizza maybe sweeter than normal pizza dough?
Loved this easy, delicious and healthy gluten-free crust! Doc has my hubby on a 15 gm saturated fat limit per day, so wondering if you have suggestions for replacing half the coconut flour with another GF flour perhaps? Hate to mess with a great recipe, but adjusting to his new diet. Can’t wait to try the flatbread and the egg white version of the pizza crust – thank you!
Not that I’ve tried 🙂
I tried this recipe for the first time last night. I was utterly amazed at the results because I just didn’t trust that a simple pizza could taste so good! My kids (ages 7, 12 and 13) kept raving about how it tasted like “real” pizza. They’re requesting that I make it again, but I don’t have anymore sweet potatoes. Has anyone tried the recipe with either Russet potatoes or butternut squash (maybe a combination of both)? Thanks for a great recipe!!!
I haven’t, but a russet potato would be fabulous- I think butternut squash has too much added moisture to it 🙂
So much better than cauliflower crust. This one has flavor!
YES!