Sweet Potato Pizza Crust

May 12th, 2019

By: Jo Ann Reese, Certified Holistic Health Coach

Tips for the best paleo Sweet Potato Pizza Crust

Make it Gluten Free: This recipe is gluten free as written, and is a fantastic choice for anyone following a gluten free diet.

  • Save time: Bake sweet potatoes ahead of time to cut down preparation time.
  • Make it Ahead: These crusts freeze beautifully!
  • Make it Vegan: If you need your crust to be vegan, sub the egg for 1 tablespoons of flax meal soaked with 2 tablespoons of water. Allow the mixture to “gel” before adding it to your pizza dough. The end result is delicious, but not as firm as when made with an egg.
  • Make it Paleo: This gluten free pizza crust is Paleo, so make your pizza without cheese for a fully compliant meal.

Sweet Potato Pizza Crust Recipe

This delicious gluten free pizza crust is for everyone! Perfect for anyone following a paleo or gluten free diet, but also a great option for anyone who is looking to eat healthier. This crust bakes up crispy around the edges, and firm enough to handhold slices. Although the crust is softer than a standard pizza crust, it’s a delicious alternative!

  • Prep Time 15 minutes
  • Cook Time 40 minutes
  • Total Time 55 minutes
  • Servings 4 mini pizzas


  • 2 cups sweet potato from roasted sweet potatoes
  • 1 egg
  • 1 cup almond flour
  • 1/4 cup arrowroot
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Italian seasoning or oregano
  • 1/4 teaspoon sea salt

Recommended Toppings

  • Prego-No sugar added sauce
  • Red onions
  • Mushrooms
  • Black olives
  • Italian ground turkey
  • Turkey pepperoni
  • Part skim mozzarella cheese
  • Parmesan cheese


  1. Roast sweet potatoes. I roast my sweet potatoes at 375 degrees F for 1 hour – 1 hr. 20 minutes, until they are very soft.
  2. Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
  3. In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
  4. Add the rest of the ingredients and use the hand mixer again to mix well.
  5. Preheat oven to 425 degrees F. 6. Line a cookie sheet with parchment paper. Scoop “dough” in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
  6. Wet your fingers, and lightly press down on the top of each mound.
  7. Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter.
  8. I like to use wet fingers to gently mold the edges of the crust, but this is optional.
  9. Bake the crusts for 30 minutes.
  10. Top the crusts with sauce, cheese, or other toppings, as desired.