If you're looking for a pizza crust that is easy to make, only requires a few simple ingredients, and tastes amazing.. you're going to love this Paleo Sweet Potato Pizza Crust! This recipe is always highly requested by my family, and it honestly never gets old. (We love it!!) As for the toppings, I made a simple sauce, but feel free to get creative!! Since I'm dairy-free, I opted for no cheese, but you can always sprinkle some on top or use a Vegan substitute! Let me know your favorite topping combo in the comments!
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🍴Pizza Crust Ingredients
- Mashed Sweet Potato - It's important to let the mashed sweet potato cool completely before using it in this recipe. I like to chill mine in the refrigerator overnight! See below on how to cook & mash sweet potato.
- Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I use the brand Terrasoul Superfoods! They have a high quality organic Cassava Flour for a great price! (Plus free shipping with Amazon Prime!)
- Tapioca Flour - This is one of my new favorite flours! It's very similar to corn starch, and it creates a nice texture in gluten-free baked goods.
- Egg - I have not tested this recipe with an egg replacement.
🍴Sauce Ingredients
- Roasted Diced Tomatoes - Diced tomatoes are great because you don't have to do much! They're already prepped and ready to roll. Plus the roasted tomatoes have a nice flavor.
- Onion, Diced - I love adding the onion for an extra layer of flavor! You can also slice them thinly - whatever you prefer!
- Fresh Basil - You can use fresh basil, or frozen basil! I like to store my fresh basil in the freezer so it lasts longer. You can also save some to sprinkle on top when you serve the pizza.
- Garlic, Minced - You could use garlic powder, but fresh garlic has a much better flavor in my opinion!
Optional Topping Ideas
- Chicken Breast - If you'd like to add some extra protein, chicken breast is a great option! Sauté the chicken with the onions and garlic. Remove it from the pan before adding the tomatoes, and cut it into bite sized pieces. Add the chicken pieces on top of the pizza before the second bake. You can also use pre-cooked chicken if you have leftovers!
- Broccoli - I always love sneaking in extra vegetables. Broccoli is a great option for this pizza! Just cook it in with the sauce before adding it on top. (Fresh or frozen will work!)
- Mushrooms - Sliced mushrooms would also be a great addition to this recipe. Just add them into the sauce!
- Olives - Sprinkle some on top of the sauce before you bake!
- Sliced Meatballs - I haven't tried this yet, but I plan to in the future! If you have leftover meatballs this is a great way to reuse them in a different recipe.
🍴Step by Step Instructions
Making the Pizza Dough
- Start by adding cassava flour, tapioca flour, salt, and black pepper into a small bowl. Use a whisk or fork to blend until fully combined.
- Next, add mashed sweet potato and egg into a separate bowl. Stir together until creamy.
- Pour the dry mixture into the sweet potato mixture, and fold together with a spatula until a thick dough forms.
Rolling the Dough
- Place the dough ball on a parchment paper lined baking sheet. Place another piece of parchment paper over top, and use a rolling pin to spread out evenly.
Baking
- Carefully remove the top piece of parchment paper, and bake the pizza crust at 375° for 30 minutes.
Making the Sauce
- While the crust bakes, it's time to make the sauce! Start by sautéing the onions and garlic on medium heat in a large pan. (I like to use a little olive oil.)
- When the onions are translucent, pour the roasted tomatoes into the pan. Stir in the basil, and turn the heat to medium low. Let the sauce simmer while the crust bakes.
Second Bake
- When the pizza crust is done, remove it from the oven, and pour the sauce on top. Spread it out with the back of a ladle, and place the pizza back in the oven.
- Bake again at 375 degrees for 15 minutes. The edge of the crust should get golden brown!
- Remove from the oven, slice, and serve hot!
How to cook sweet potato
I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later!
The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.
Mashing Sweet Potato Tips
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
Frequently Asked Questions
I have not tested this recipe with an egg replacement, but I believe it would work! Let me know in the comments if you give it a try.
Yes, this pizza crust is Whole30 friendly!! It's made without grains or dairy! I used simple, whole food ingredients for this recipe.
It's important to pre-bake the crust without toppings for at least 30 minutes! This will ensure that the center of the pizza gets cooked through thoroughly. The second bake helps to cook the toppings an crisp up the edges.
The dough is a bit sticky, so I recommend placing a second piece of parchment paper on top of the dough and roll it out with a rolling pin. This way it's spread evenly, and thin enough to cook through! You can press it out with your hands, but it will take longer, and you might need extra cassava flour on top so your hands don't stick.
How to store & reheat leftovers
Leftovers will store well in the refrigerator for about 5 days! I stack the slices in a large glass Tupperware container, you can use parchment paper to keep them from touching. You can also wrap them in tin foil or a reusable wrap. To re-heat, I recommend baking them for a few minutes in your oven, or toaster oven. I found that the microwave makes it a bit soggy.
More sweet potato recipes!
- Paleo Chicken Pot Pie with Mashed Potato Topping
- Crispy Sweet Potato Tots
- Sweet Potato Curry Soup with Ginger Meatballs
- Healthy Sweet Potato Casserole
- Sweet Potato Tots with Cinnamon & Sugar
Recipe
Sweet Potato Crust Pizza
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Pizza Crust
- 1 + ½ Cups Mashed Sweet Potato It's important to let the mashed sweet potato cool completely before using it in this recipe. I like to chill mine in the refrigerator overnight!
- ¾ Cup Cassava Flour
- ⅓ Cup Tapioca Flour
- 1 Egg
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Sauce
- 28 Ounces Roasted Diced Tomatoes
- 1 Sweet Onion, Diced
- 1 Cup Fresh Basil
- 3-4 Cloves of Garlic, Minced
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
Making the Pizza Dough
- Start by adding cassava flour, tapioca flour, salt, and black pepper into a small bowl. Use a whisk or fork to blend until fully combined.
- Next, add mashed sweet potato and egg into a separate bowl. Stir together until creamy.
- Pour the dry mixture into the sweet potato mixture, and fold together with a spatula until a thick dough forms.
Rolling the Dough
- Place the dough ball on a parchment paper lined baking sheet. Place another piece of parchment paper over top, and use a rolling pin to spread out evenly.
Baking
- Carefully remove the top piece of parchment paper, and bake the pizza crust at 375° for 30 minutes.
Making the Sauce
- While the crust bakes, it's time to make the sauce! Start by sautéing the onions and garlic on medium heat in a large pan. (I like to use a little olive oil.)
- When the onions are translucent, pour the roasted tomatoes into the pan. Stir in the basil, and turn the heat to medium low. Let the sauce simmer while the crust bakes.
Second Bake
- When the pizza crust is done, remove it from the oven, and pour the sauce on top. Spread it out with the back of a ladle, and place the pizza back in the oven.
- Bake again at 375 degrees for 15 minutes. The edge of the crust should get golden brown!
- Remove from the oven, slice, and serve hot!
Notes
Optional Topping Ideas
- Chicken Breast - If you'd like to add some extra protein, chicken breast is a great option! Sauté the chicken with the onions and garlic. Remove it from the pan before adding the tomatoes, and cut it into bite sized pieces. Add the chicken pieces on top of the pizza before the second bake. You can also use pre-cooked chicken if you have leftovers!
- Broccoli - I always love sneaking in extra vegetables. Broccoli is a great option for this pizza! Just cook it in with the sauce before adding it on top. (Fresh or frozen will work!)
- Mushrooms - Sliced mushrooms would also be a great addition to this recipe. Just add them into the sauce!
- Olives - Sprinkle some on top of the sauce before you bake!
- Sliced Meatballs - I haven't tried this yet, but I plan to in the future! If you have leftover meatballs this is a great way to reuse them in a different recipe.
How to cook sweet potato
I recommend making your sweet potatoes ahead of time so they have plenty of time to cool. Place your sweet potatoes on a pan or parchment paper, and bake at 375 degrees for about 40-50 minutes. You’ll know they’re done when you can easily stick a fork in them. Baking is my favorite way to make them because it’s an easy way to meal prep extras for later! The second way you can make mashed sweet potato is by peeling the potatoes, chopping them into small chunks, and steaming them until they become tender! It usually takes a little less time to cook, but I’m not a huge fan of peeling potatoes.How to mash sweet potato
- Once you have your sweet potatoes baked to perfection, let them cool to room temperature. Peel off the skin, add them to your mixing bowl, and whip them with hand mixer or handheld potato masher.
- If you steamed them, you wont have to peel the skin, just add them directly to your bowl to cool. From there, you can measure out how much you need!
- The texture of your sweet potato will thicken up as it cools. Once they’re at room temperature, I usually place mine in the refrigerator. (Overnight is even better!)
How to store & reheat leftovers
Leftovers will store well in the refrigerator for about 5 days! I stack the slices in a large glass Tupperware container, you can use parchment paper to keep them from touching. You can also wrap them in tin foil or a reusable wrap. To re-heat, I recommend baking them for a few minutes in your oven, or toaster oven. I found that the microwave makes it a bit soggy.Nutrition
After you make this Paleo Sweet Potato Crust Pizza, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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Rach
It came out great! I added ground beef.