Enjoy a paleo and vegan pizza crust made with NO cauliflower, NO eggs and NO yeast! This 3 ingredient sweet potato pizza crust is delicious, chewy and holds toppings beautifully!
3 Ingredient Grain Free Sweet Potato Pizza Crusts (Paleo, Vegan, Gluten Free) made with no cauliflower and no eggs and no oven needed! This quick, easy and fool-proof recipe is made stovetop, and is firm, low carb, chewy and perfect to load with toppings!
With vegetable-based pizza crusts in abundance, you’ll never fail to find one. The problem lies in how durable they are, how ‘real’ of a crust it is, and how NON-time consuming they are.
When I first made this 3 Ingredient sweet potato pizza crust, I knew I had found my new, favorite low carb veggie-based pizza crust.
Having tried the cauliflower pizza crust, I wasn’t the biggest fan, especially with the amount of effort and time it took to make it. In all honestly, it was a glorified veggie back- You couldn’t pick it up, and it definitely couldn’t fool you into thinking it was a pizza.
While I’ve shared a low carb pizza crust and low carb pizza base recipe on here, these are designed for loading with toppings. The base in itself isn’t something you’d actively choose to enjoy on its own. However, this sweet potato version is easy, foolproof, and made stovetop!
Say hello to your new favorite vegetable-based pizza crust using just THREE easy ingredients!
That was the dialogue in my head. What I said was…
Because I will try even the most inconceivable mix of ingredients at least once. Often more than once. Often long past I should just give up and save the ingredients for something less absurd. But that’s another issue entirely.
Don’t get me wrong, I too have seen sweet potato pizza crusts around the web. But usually, they involve egg or lot of cheese. And usually, they do not involve the trickster of the flour world, coconut flour.
But I popped a couple of sweet potatoes in the microwave and got to skeptically pizza-ing.
So, how does this sweet potato pizza crust taste?
It was like one of those trust fall exercises but in pizza form. Mash, mix, trust, bake and be amazed.
Crusty-edged, veggie-topped, cheese-melty amazed! Because not only did this dough roll with ease, flip in the pan no problem, and hold toppings like it was born to do just that, it tasted delicious.
A subtle undertone of sweet potato flavor, but mostly savory and the perfect herb-y compliment to the tomato sauce on top.
A thick and sturdy pizza crust, it can be held up easily and portable too!
How to make a sweet potato pizza crust from scratch
Just 3 simple ingredients.
Baked and mashed sweet potato of course.
Coconut flour because even though it can be testy I do love it when it cooperates. Plus it keeps these crusts gluten-free and paleo.
Tapioca starch to help with the texture and egg-free binding.
And Italian herbs, or any herbs or seasonings you like. I recommend a blend that at least has salt, onion, and garlic, but mine also included basil, oregano, parsley, and red bell pepper.
Start by steaming your sweet potatoes, until they are fully cooked. When cooled, combine them in a bowl with all the ingredients and mix/knead well, until fully combined.
Divide the batter into 4 equal portions. Heat up a non-stick pan with a dash of cooking spray. Roll out each portion into a circular shape. Pan fry each sweet potato pizza crust for 4-5 minutes per side, flipping once.
Once they are all cooked, top with your favorite toppings and bake in the oven for 10-12 minutes!
What kind of pizza sauce?
The sauce makes all the difference with pizza, and this crust is so easy you now have time to pay extra attention to that layer. So pull out your favorite homemade sauce recipe or opt for a store-bought jar made with the good stuff as opposed to sugar as the second ingredient.
Please don’t just pour on plain tomato sauce from a can, I might cry. At least season it up a bit. Or go completely non-traditional with pesto or hummus or whatever other crazy tomato-alternative ideas the internet may have to offer.
What to put on a sweet potato pizza crust
Have some fun with the toppings!
I personally love mushrooms and tomato slices on my pizza, those two are a given for me. I also used bell peppers here, but zucchini, spinach, olives, onions, crumbled cauliflower…the veg (or not) possibilities are endless!
And those possibilities are all yummier when covered in melted cheese. I used Daiya mozzarella shreds but feel free to use whatever kind you like–vegan or not.
Can you freeze sweet potato pizza crusts?
Easily freeze sweet potato pizza crusts to enjoy at a later time or quick and easy dinners.
To freeze crusts, wrap each one in parchment paper, and also plastic wrap. Write the date on it 6 months from the day it is made, as that is how long they remain fresh for.
Thaw pizza crusts at room temperature, until no longer frozen. Quickly pan-fry before adding your toppings and baking for 10-12 minutes.
More delicious Savory Recipes
- Sweet Potato Zucchini Tots
- Cauliflower Zucchini Fritters
- Baked Curly Fries
- Baked Veggie Chips
- Cauliflower Fried Rice
Pizza is the ultimate whole-is-greater-than-the-sum-of-the-parts food in my opinion. Even moreso with this recipe because the crust is made from such healthy and unexpectedly few ingredients, but once you add all the goodies on top it somehow takes on that pizza-perfect fusion of flavors.
Pretty much the entire pie is made up of nutritious plants from the orangey base to the…okay maybe not the copious quantity of cheese shreds. But still, there’s a lot of good-for-you stuff per cheese smothered bite.
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3 Ingredient Grain Free Sweet Potato Pizza Crusts (Paleo, Vegan, Gluten Free)
- 2 cups baked and mashed sweet potatoes
- 1/2 cup coconut flour
- 1/4 cup tapioca starch Can sub for arrowroot if not paleo
- 1 tablespoon spices of choice basil, oregano etc
- Combine all the ingredients in a mixing bowl. Mix/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.
To bake in the oven
- Preheat the oven to 400F.
- Top each crust with pizza sauce and toppings of choice. Bake for approximately 15 minutes or until the cheese is melted and the crusts are slightly brown on the edges.
- Cool briefly and then slice and enjoy!
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You have answered my healthy pizza crust prayers!! You ROCK Arman!
this is seriously awesome. i have a purple sweet potato on hand and wasn’t sure what to do with it! well..i think i’ve solved the problem – have you ever had a purple one or any other variations of the sweet potato?
I have! It will give it a delicious color, but add a little less coconut flour- I’ve found purple sweet potatoes so much more dense/chalky 🙂
This is great! The more ways I can use potatoes the better. I hate how most cauliflower crusts involve a truck load of cheese, at that point just eat the real thing. So I like that you did not add that!
I actually LOVE cauliflower pizza. However, I do want to try this recipe out! Just you wait–you’ll be seeing one from me VERY soon (once I get tapioca flour, of course!)!
I’m a recently-diagnosed celiac (14 June 2017) who has been craving homemade pizza- this looks amazing! Quick question- your recipe states that the crust can be prepped ahead and frozen. Would you suggest freezing it before or after the cooking in the skillet part? Thanks in advance for your time and thanks again for the recipe!
I would suggest cooking it after it has been in the skillet 🙂
Just one quick question. What if i just want to cook one of the servings out of the four. So how exactly i should divided the ingredients?
Can I freeze the dough or do I need to cook and then freeze.
You need to cook and freeze 🙂
I would love to have a physical cookbook of your recipes, do you think that could be something in the future?
Hi there 🙂 My first cookbook was published in March- Here are the details! 🙂 https://www.thebigmansworld.com/cookbook
Can you use Almond flour in place of coconut flour
I haven’t tried, feel free to experiment and see!
Hi! You mentioned cooking the sweet potatoes in the microwave but in the ingredients list it mentions baked potatoes. Can you please provide specific instructions on how you cooked the potatoes? I’ve never microwaved sweet potatoes so some guidance would really be appreciated. Thanks!
Hi Cris! Poke a sweet potato 3-4 times and bake for 5-8 minutes, or until the potato is completely cooked and soft. Mash and allow to cool.
Hello! Making these now and all is great until I attempt to flip them. They aren’t sticking to the pan, but are falling apart mid-flip. Any ideas? I would love to make these work!
Hi there! Sometimes covering the pan helps- it does stick for a while, but then loosens 🙂
So excited to try this! Already ordered the ingredients. Do the crusts still stay chewy after being cooked in a pan and than transferred to the oven for another 15 mins?
It sure does 🙂 I find it super easy to pick up too 🙂
This is awesome! I dont have tapioca starch, can I use corn starch instead if not paleo?
I haven’t tried that, but feel free to experiment and see 🙂
Can I sub cornstarch for tapioca starch? I don’t have that or arrowroot on hand ?. LOVE your recipes! (:
I haven’t tried that, but feel free to experiment and see 🙂
This was really good, and I’ve made countless Paleo/gf/low carb pizza crusts over the last few years. The only thing I will do differently next time is to put it on a rack in the oven to keep the bottom from getting soggy.
Even my picky kids and husband liked this!
😀 LOVE IT!