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.
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.
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.
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. 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.
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.
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
More healthy pizza recipes to try
Vegan pizza Protein pizza Eggplant pizza Low calorie pizza Or any of my pizza recipes
