Sweet Potato Pizza Crust

This sweet potato pizza crust is crisp, sturdy, and made with just 3 ingredients- no eggs, no dairy, and no strong sweet potato flavor. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 214kcal

Author Arman Liew

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.

Video

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.

Nutrition