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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 4 ingredients, and no eggs or dairy are needed. Stovetop and oven methods included!
Need more healthy pizza crust recipes? Try my cauliflower pizza crust, chicken crust, or 2-ingredient pizza dough next!
There are about a million veggie-based crust recipes available (I checked), but the problem lies in how durable they are, the ingredients, and, most importantly, how they taste.
This is where my sweet potato crust comes in. Using kitchen staples, you’re guaranteed a firm yet foldable crust with a slightly sweet flavor that won’t steal the show from the toppings.
Table of Contents
Why I love this recipe
- It’s not overly sweet potato-y. Despite sweet potato being the main ingredient, I promise it doesn’t just taste like one massive sweet potato.
- It holds your toppings. Nothing is more disappointing than a crust that falls apart. I tested this recipe a dozen times to guarantee that WON’T happen.
- AND it’s actually healthy. It’s naturally gluten-free, grain-free, and vegan!
Ingredients needed
- Sweet potatoes. They’ll need to be cooked and mashed. For the quickest results, try my microwave sweet potato method.
- 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.
- Herbs. I used a mix of fresh basil and dried oregano, but you could use an Italian seasoning mix or keep it simple with a little sea salt and pepper.
How to make a sweet potato pizza crust
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the dough. Prepare the mashed sweet potatoes, then combine all ingredients in a large bowl. Knead it to form a dough ball, then divide it into 4 equal-sized balls. Roll each to about ½ inch thickness.
Step 2- Cook. Carefully transfer to a non-stick skillet over medium heat and cook for 4-5 minutes per side. Repeat with each crust.
Can I bake this in the oven?
Yes! If you’d prefer a more hands-off method, use the oven. Preheat the oven to 400F, 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.
- 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. Play around with different spices, like garlic powder, nutritional yeast, or red pepper flakes for a spicy kick.
My favorite pizza toppings
- 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.
Storage instructions
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.
Frequently asked questions
Pizza crusts get crispy when they’re cooked at a high enough temperature. To guarantee a crispy crust, avoid overdoing the toppings and bake the crust on a pizza stone to evenly distribute the heat.
More healthy pizza recipes to try
- Vegan pizza
- Protein pizza
- Eggplant pizza
- Low calorie pizza
- Or any of my pizza recipes
Sweet Potato Pizza Crust
Video
Ingredients
- 2 cups cooked sweet potato
- 1/2 cup coconut flour
- 1/4 cup tapioca starch Can sub for arrowroot starch
Instructions
- 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!
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!
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!
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 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 🙂
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 🙂
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 🙂
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.
Can you use Almond flour in place of coconut flour
I haven’t tried, feel free to experiment and see!
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! 🙂 http://www.thebigmansworld.com/cookbook
Can I freeze the dough or do I need to cook and then freeze.
You need to cook and freeze 🙂
Hi Arman,
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?
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 🙂
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!)!
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!
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 🙂
You have answered my healthy pizza crust prayers!! You ROCK Arman!