Can I make Sweet Potato Crust Pizza ahead of time?

Yes, you can prepare the crust in advance. After baking it once, let it cool completely and store it in the refrigerator for up to three days. When ready to serve, just add your sauce and toppings, then bake again for 10 minutes. You can also freeze the crust—wrap it tightly in plastic and store it for up to a month.

Is Sweet Potato Crust Pizza gluten-free?

Absolutely. Since the crust uses sweet potatoes and almond or oat flour, it’s naturally gluten-free. Just ensure your chosen toppings and sauces are also certified gluten-free if you’re sensitive to gluten.

How do I make the crust crispier?

If you prefer a firmer texture, make sure your mashed sweet potato isn’t watery. You can also press the crust thinner and bake it longer at a slightly higher temperature, around 425°F (220°C). Using a pizza stone or wire rack also helps achieve that perfect crispness.

Sweet Potato Crust Pizza: A Wholesome Twist on a Beloved Classic

Sweet Potato Crust Pizza

Print Recipe

This Sweet Potato Crust Pizza offers a wholesome, gluten-free alternative to traditional pizza, featuring a naturally sweet and nutrient-rich crust made from mashed sweet potatoes. It’s crispy on the edges, tender in the center, and topped with your favorite savory ingredients for a deliciously balanced meal. Perfect for anyone looking to enjoy pizza without compromising on health or flavor.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 1 10-inch pizza (6 slices)
Category: Main Course
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

1 medium sweet potato (about 1 cup mashed)
1 egg
1/4 cup shredded mozzarella cheese
3 tablespoons almond flour or oat flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup pizza or tomato sauce
1/2 cup shredded mozzarella cheese
1/4 cup turkey pepperoni or roasted vegetables (optional)

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potato, then boil or microwave until tender.
Mash the cooked sweet potato until smooth and free of lumps.
In a bowl, combine mashed sweet potato, egg, flour, cheese, salt, garlic powder, and Italian seasoning until a dough forms.
Press the dough onto the baking sheet, shaping it into a 1/4-inch thick circle.
Bake the crust for 20–25 minutes or until golden and firm.
Remove from oven, add sauce, cheese, and toppings.
Return to oven and bake for an additional 8–10 minutes until cheese is melted and bubbly.
Cool slightly before slicing and serving.

Notes

Use a flax egg and dairy-free cheese for a vegan version.
Ensure the mashed sweet potato is not watery to keep the crust firm.
For extra crispiness, preheat a pizza stone before baking the crust.
Store baked crust in the refrigerator for up to 3 days or freeze for later use.

Find it online: https://www.cookwithbenchi.com/sweet-potato-crust-pizza/