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Home All Recipes Sweet Potato Pizza Crust. Pinterest Facebook Twitter. By Taylor Kiser Apr 29, Jump to Recipe. Recipe Sweet Potato Pizza Crust 5 from 4 votes. Serves: 4 People. Prep: 10 minutes minutes. Cook: 55 minutes minutes.

Total: 1 hour hour 5 minutes minutes. Instructions Preheat your oven to degrees and line a cookie sheet with parchment paper. Bake for 40 minutes. Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness. Course: Main Course. Cuisine: American. Share your creations Tag foodfaithfit and hashtag it foodfaithfitness so I can see what you made! Nutrition Facts. Calories Calories from Fat Fat Use a different flour. You just may need to add a little more or less flour depending on what kind you are using.

You can use Indian spices, or make it sweet with some cinnamon! Use another potato. Any potato will work here! Try using a Yukon gold, russet, or even a purple potato! High Protein Lentil Wraps 2 Ingredients. Healthy Vegan Poutine with Homemade Cheese Curds.

A post shared by Stephanie Manzinali that. August 3, Jump to Recipe Jump to Video Print Recipe. This 2 ingredient pizza crust is a game changer and is so easy to make!

It is made with only oats and sweet potatoes, making this a much healthier alternative to regular pizza dough! Once you try this healthy pizza dough you will want to have pizza for dinner every night!

Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 30 minutes mins. Course Main Course. Cuisine American. I'd better stop, I may have to make another one this weekend! I have been sourcing for a good vegan pizza recipe for 4 years and tried anything and everything that even vaguely sounded good; alas, I was always wrong.

Now I'm set for life! it's simply the BEST! Should have read searching, not sourcing! This looks great! If u make extra bases do u know if they can be frozen after the initial cooking? Thanks, Lisa! Yes, they can be frozen and reheated after baking.

I recommend thawing first and then rebaking in the oven at —F until desired doneness is reached. I just wanted to thank you for this recipe! I LOVE it! I love sweet potatoes and wanted to give this a try and it did not disappoint!

So glad you're enjoying it, April! Thanks for taking the time to come back and share your feedback—means so much!

I just wanted to say like everyone else that this recipe is incredible! I've tried a whole bunch of different pizza bases and most have been great, but this one immediately became mine and my partners favourite last night. I made our normal size pizzas and normally we have enough for lunch the next day.

Not this time not even a crumb left! I am gluten intolerant and unfortunately the rural town I have just moved to have a far smaller gluten free range than what I'm used to.

I couldn't get the Oat flour so used rice flour instead and it was perfect - just in case anyone else is stuck for what they can use!

Thanks so much for sharing such an awesome recipe, it's going to become very regular in our house, that's for sure! I'm off to forward the recipe to a bunch of friends and browse more of your site now!

Thrilled to hear you and your partner are enjoying the recipe, Mel! Thanks for taking time out of your day to come back and share your thoughts and adjustments—so helpful for me and for others making the recipe as well. Happy cooking to you! Hi Ashley, Just thought I'd stop by again and let you know that we liked it so much we made it again tonight.

We might have a sweet potato pizza base addiction! This makes me so happy, Melissa! The best kind of addiction, indeed. Thanks for taking the time to let me know! Could the oil be omitted? Hi, Carol! The oil can be omitted and will hold together without it, but in my opinion it's not nearly as good without it and will turn out a touch drier.

But again, it will work just fine in terms of holding together as a crust! Hi Ashley! We roast our sweet potato whole and store it in the fridge for the week, and I just happen to have leftovers This recipe looks delicious by the way! Hi, Cynthia!

I'm so very sorry, but I'm not sure of the measurement with mashed sweet potato. The next time I make it, I'll take a measurement of the mashed sweet potato and make a note in the recipe. I've made this crust so many times.

It freezes well, too. I was wondering if pumpkin can be used to substitute some of the sweet potato? Hi, Stayc! So glad you're enjoying the recipe. It's possible that pumpkin could be substituted but it might affect the baking time.

I once substituted butternut squash for the sweet potato and found that it needed to bake significantly longer. Just something to keep in mind! Happy cooking!

Any nutritional info? So glad you enjoyed it, Hollie! Thanks for taking the time to come back and share your rating—means so much. Hi, Hollie! I don't have nutrition info for this recipe, but there are lots of great calculators online that you should be able to simply drop the blog post link into to calculate.

Hi, Cathy! It still "works" without the oil, but I really don't recommend omitting it as it yields a crust that's drier and less flavorful. That little bit of oil works wonders in this crust.

With the introduction of purple sweet potatoes LOVE them! I'm making my dough with them instead of regular sweet potatoes and they've been a huge success so thank you once AGAIN! Don't stop creating, the world needs you! Marcia, thank you for the uplifting words of encouragement and kind feedback!

Brought a smile to my face. Happy to hear you're enjoying the recipe and that purple sweet potatoes work well in this recipe, too. I'll have to try that swap the next time I make this crust!

How kind of you to make the time to respond, I sincerely appreciate it. Let me know how using purple sweet potatoes works for you when you try it. Here in the Moreno household we find it to be finger licking good mmmmm mmmmm delish!

I already have steamed and mashed sweet potato in the fridge. How many cups of sweet potato once it is already steamed and mashed? Hi there! I'm so sorry, but I'm not sure how many cups once it's already mashed. I recommend using fresh steamed and mashed sweet potato as it begins to dry out once refrigerated.

So glad you're enjoying the recipe! Thanks for taking time out of your day to come back and comment. This is my go-to gluten free pizza crust.

It's just perfect! Everyone who has tried it has loved it as much as me. I love how much Vitamin A I've been getting lately because of all this pizza I'm eating ; hahah. Thank you for this wonderful recipe! So happy to know you're enjoying the recipe, Sarah! And yes, the Vitamin A boost is such a perk, isn't it?!

Thanks for taking time out of your day to come back and share your thoughts and rating—means a lot to me and is incredibly helpful for others considering making the recipe, too.

Tried it today. Did not come out well at all. Followed recipe well. It's chewy and just bad. Hi, Marya! I'm so sorry to hear it didn't come out well for you.

The texture is different than traditional gluten-containing pizza crust, but it shouldn't be "chewy". More along the "tender" line. Can you share more insights about the results as well as possible adjustments you made, if any?

As you can see from other ratings and reviews, this is a well-tested and well-loved recipe, and I'd love to help problem-solve if possible. You can absolutely be gluten free and eat healthy and delicious meals. I quartered the recipe and served it up for lunch and wow it was HEAVEN. The crust was nice and crisp and the texture on the inside resembled a normal doughy pizza consistency.

Thank you so much for this recipe. Holly, thank you for taking the time to share your kind feedback. I'm so happy to hear you enjoyed the recipe and that it made you feel hopeful, too.

Here's hoping you continue to find recipes that inspire—here and elsewhere. Hi there, this looks so great! How many cups would you say?

I would love to make this pizza crust with some leftover baked sweet potatoes. Does anyone have a measurement of how much mashed sweet potato I need?

This is the first time I have ever commented on a recipe. THIS IS AMAZING! I am not vegan so used an egg instead of chia seeds. First batch I made with Northern Star sweet potato purple skin with white flesh and the next time I used the orange kind.

I baked the sweet potato in the oven instead of steaming. They all turned out beyond amazing! Not only did I use as a pizza base, but also for breakfast with mashed avocado, egg and some feta and as an open sandwich with chicken onion and avocado with a pinch of cheese. Also its just fantastic with only a tiny bit of butter and some garlic.

This recipe is so versatile and delicious! Thank you and I can't wait to look through your other recipes to try! Thank you for taking the time to share this kind and thorough feedback, Alyssa! I'm inspired by all the ways you've thought to use this crust and will definitely be trying them out for myself.

So glad the recipe has been a hit for you. Happy cooking and recipe exploring! I have some leftover baked sweet potato. Would I be able to use massed sweet potato in this recipe? And if so, how much would you suggest?

Hi, Sara! I really, truly need to take a measurement of the mashed sweet potato the next time I make this recipe. Somehow I always forget to even though many have made this simple request. I'll be sure to do so next time and update the recipe. Hey, I want to make this, but I have a question.

I'm not gluten intolerant, so I want to use regular wheat flour. What regular flour can be used instead to make this? Hi Elisheva! I haven't tested this recipe with other flours but I'm guessing you can probably substitute regular all purpose flour without too much of a change to the texture.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Skip to main content Skip to primary sidebar menu icon. search icon. Course Crust, Pizza.

Cuisine Gluten-Free, plant-based, Vegan. Prep Time 20 minutes minutes. Cook Time 1 hour hour. Total Time 1 hour hour 20 minutes minutes. Servings 1 large pizza crust or 2 medium crusts approximately 4 people. Ingredients 5 ½ cups 28 ounces peeled and small-cubed sweet potatoes 1 tablespoon chia seeds 3 tablespoons water 1 ¼ cup gluten-free oat flour ¼ cup almond meal 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 ¼ teaspoons garlic powder ½ teaspoon fine-grain sea salt Pinch of chili flakes.

Instructions Be sure to measure out 5 ½ cups of sweet potato cubes i. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender. Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.

Add the steamed sweet potatoes to a large mixing bowl and mash them. Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and chili flakes.

Stir together until combined and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.

Line a round perforated pizza pan i. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking. Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown. Remove from the oven and let cool slightly.

Add desired toppings e. Then, add toppings and bake another 5 to 10 minutes. Spread the leftover pizza slices onto a parchment-lined baking pan, and bake for 8 to 10 minutes, or until warmed through and the bottom of the slices becomes slightly crisp. More Gluten-Free Dreamy Vegan Tomato Soup.

Stay in Touch Facebook Instagram Pinterest Snapchat Twitter YouTube. Comments Hell to the yes! Thanks so much for your sweet words and pinning, Michele! I hope you enjoy the recipe :. Can you use regular flour? My life does not necessitate gluten-free food products. Hey Ashley, I made this for my family and I tonight.

It's in the oven right now, looks sooo good i can't wait! Thanks Ashley! I will definitely let you know if I give it a try : Fingers crossed!