Pizza night gets a healthy, earthy upgrade with this sweet potato crust. By replacing the traditional refined flour dough with a base of roasted sweet potato, you can add fiber, antioxidants, and complex carbohydrates to the mix—not to mention a hint of sweetness. Not only can this crust be made gluten-free, but it’s also simple to make and the perfect vehicle for your favorite toppings, whether that’s classic tomato and mozzarella, roasted veggies, or protein-rich extras like grilled chicken or tempeh. We’ll leave it to you to customize.
Key Ingredients & Their Health Benefits
- Sweet Potato: Rich in beta-carotene and fiber, it supports eye health and provides sustained energy with complex carbs
- Egg: High-quality protein and contains choline for brain health
Recipe for Sweet Potato Crust Pizza
Yields: 1 medium pizza
Serves: 1–2 people
Nutritional Information Per Serving*
- Calories: ~320
- Protein: 13g
- Carbohydrates: 54g
- Healthy Fats: 9g
- Fiber: 7g
*Based on half a pizza with a basic tomato & mozzarella topping
Ingredients
For the Crust:
- 1 large sweet potato, roasted or microwaved, peeled, and mashed (about 1 cup)
- 1/2 cup all-purpose flour or gluten-free flour
- 1 tsp. baking powder
- 1 egg
- 1/2 tsp. salt
- 1/4 cup water, adjust as needed for a doughy texture
Toppings:
- Roughly 1/3 cup of tomato sauce
- 1/2 cup shredded mozzarella
- Optional:
- Assorted vegetables, sliced (bell peppers, mushrooms, spinach, etc.)
- Lean proteins (e.g., chicken, tofu)
- For garnish: fresh basil, chili flakes
Instructions
* See Recipe Tips below*
- Preheat Oven: Set oven to 400°F and line a baking sheet with parchment paper.
- Make Dough: In a large bowl, combine mashed sweet potato, flour, baking powder, egg, and salt. Gradually mix in water until a soft dough forms.
- Shape Crust: Spread the dough onto the prepared baking sheet, forming a round crust about 1/4 inch thick.
- Initial Bake: Bake the crust for 15–20 minutes until lightly golden and firm on the edges.
- Add Toppings: Remove crust from the oven, top with sauce, cheese, and your chosen goodies.
- Final Bake: Return to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly, and the crust is fully set.
Storage & Shelf Life
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a toaster oven or skillet to maintain crispness (like most pizza, it is also delicious when cold)
- Crust can be made ahead and frozen (pre-bake, then freeze for up to 1 month)
Recipe Tips
- For a crispier crust, bake directly on a preheated pizza stone or baking steel plate
- Make it gluten-free by swapping the all-purpose flour for a 1:1 GF blend
- Swap out the cheese and add a sprinkle of nutritional yeast to keep the pie dairy-free and add extra umami
