Sweet Potato Pizza Crust
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! Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 214kcal
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!
Video
Notes
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
Serving: 1serving | Calories: 214kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Sodium: 82mg | Potassium: 665mg | Fiber: 10g | Sugar: 10g | Vitamin A: 26905IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 1mg | NET CARBS: 22g