Sweet Potato Pizza Crust Recipe

Published on February 8th 2022 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of sliced Sweet Potato Pizza Crust in a plate with a knife on the side

Who needs traditional pizza dough when you can make pizza dough from sweet potatoes. Yes, you've never enjoyed pizza until you try this sweet potato pizza crust. Best of all, this Sweet Potato Pizza Crust is a vegan recipe. Furthermore, it is healthier than traditional pizzas made with wheat flour. Our secret ingredients in this sweet potato pizza crust recipe are oats and oat flour. Oats are full of fiber which is good for digestion, and they can also keep you fuller longer. You do not have to add oats or oat flour to the sweet potato pizza crust. You can replace oat flour with all-purpose flour. However, you will need to add the all-purpose flour 1/2 cup at a time. Nevertheless, we hope you enjoy this sweet potato pizza crust recipe.

 

Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Serves
4 persons

Ingredients

  • 3 medium Sweet Potatoes, peeled, diced

  • 1 cup Old-Fashioned Rolled oats

  • 3/4 cup Oat Flour

  • 2 tablespoons Ground Flaxseeds

  • 1 teaspoon Garlic Powder

  • 1 teaspoon Onion Powder

  • 1 tablespoon Lemon Juice

  • 1 tablespoon Nutritional Yeast

  • 1 tablespoon Extra Virgin Olive Oil 

  • 2 teaspoons Italian Seasoning 

  • ½ teaspoon Fine Sea Salt

  • ½ teaspoon Baking Powder

Instructions

Place 1-2 inches of water into a medium sauce pot and set it over medium-high heat.

 

Add the sweet potatoes to the steamer basket, set it on top of the pot, and cover it. Cook for 15 minutes until fork tender.

Place the steamed sweet potatoes into a large bowl and mash them using a potato masher

Add the oats, 1/2 cup oat flour, flaxseed, garlic powder, onion powder, lemon juice, nutritional yeast, olive oil, Italian seasoning, salt, and baking powder. Mix to combine.

The sweet potato mixture should have a spreadable consistency. If it has a loose consistency, add the remaining 1/4 cup of oat flour.

Preheat oven to 400 °F. Line 2 pizza pans or pizza stones with parchment paper.

Divide the sweet potato between the pizza pans. Wet an offset spatula with a bit of water, then spread the sweet potato dough into a circle that is 1/3 inch in thickness. 

Bake the sweet potato crusts for 20-25 minutes, until slightly browned around the edges and the crusts are firm

Add your favorite toppings to the sweet potato pizza crusts. I used cherry tomatoes, mushrooms, red onions, sliced mushrooms, and chopped parsley.

Bake the sweet potato pizza for 8-10 minutes. Once cooked, serve hot and enjoy!

Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
sweet potato pizza crust, recipe, frozen, how to make, vegan, roasted

Add new comment

The content of this field is kept private and will not be shown publicly.
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon