Sweet Potato Pizza Crust

Name: Sweet Potato Pizza Crust
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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)

By Arman Liewpublished on Sep 01, 2025

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Total Time 20

Servings 4 servings

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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

Key Ingredients
How to make a sweet potato pizza crust
Arman’s recipe tips
Frequently asked questions
Sweet Potato Pizza Crust (Recipe Card)
More healthy pizza recipes

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.

mashed sweet potato, coconut flour, and tapioca starch in a bowl.

Step 2- Assemble. Add the remaining ingredients and mix well.

shaped sweet potato crust on parchment paper.

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.

crust with shredded cheese and tomato sauce.

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

What makes this pizza crust crispy?

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.

How do I store leftover 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!).

Can I use canned sweet potato puree?

You can- just make sure it’s unsweetened and thick. If it’s watery, strain it first (a cheesecloth or paper towel works).

✅ Nutrition reviewed

Since this pizza recipe discusses health benefits and dietary information, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.