Sweet Potato Pizza Crust
A naturally gluten-free, vibrant pizza crust made from roasted mashed sweet potatoes and eggs. Crispy on the edges, chewy in the center, and packed with wholesome goodness, it provides a delicious base for all your favorite low-calorie or clean-eating toppings.
Servings: 4
Calories: 160kcal
Ingredients
🍖The Crust Base:
2 cups cooked and mashed sweet potato (from about 2 medium-large sweet potatoes)
2 large eggs, beaten
1/2 cup tapioca starch (or arrowroot powder)
1/4 cup coconut flour (or almond flour)
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp olive oil (for greasing the pan/parchment)
Instructions
🟢Preheat and Roast Sweet Potatoes:
Preheat your oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45–50 minutes until completely tender. Let cool, scoop out the flesh, and mash until smooth. Measure out 2 cups.
🟢Mix the Dough:
In a large mixing bowl, combine the mashed sweet potato, beaten eggs, olive oil, dried oregano, garlic powder, salt, and black pepper. Stir well.
🟢Add Starches:
Gradually add the tapioca starch and coconut flour into the mixture. Stir until a sticky, thick dough forms.
🟢Shape the Crust:
Line a baking sheet with parchment paper and grease it lightly with olive oil. Divide the dough into 2 portions (or keep as 1 large circle). Use wet hands or a spatula to press the dough into a 1/4-inch thick round crust, smoothing out the edges to create a slight crust rim.
🟢Pre-bake the Crust:
Bake the crust at 400°F (200°C) for 20–25 minutes until the edges are golden and the top is set.
🟢Add Toppings & Finish:
Remove from the oven, add your desired pizza sauce, cheese, and toppings, and bake for an additional 8–10 minutes until the cheese is melted and bubbling. Slice and serve!
Notes
- Flour Alternative: Replace coconut flour with almond flour (use a 1:1.5 ratio as almond flour is less absorbent).
- Starch Swap: Substitute tapioca starch with cornstarch or potato starch to bind the crust.
- Egg-Free Option: Replace the 2 eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water), though the crust will be slightly softer.
