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
- Prego-No sugar added sauce
- Red onions
- Black olives
- Italian ground turkey
- Turkey pepperoni
- Part skim mozzarella cheese
- Parmesan cheese
- Roast sweet potatoes. I roast my sweet potatoes at 375 degrees F for 1 hour – 1 hr. 20 minutes, until they are very soft.
- Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
- In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
- Add the rest of the ingredients and use the hand mixer again to mix well.
- 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).
- Wet your fingers, and lightly press down on the top of each mound.
- 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.
- I like to use wet fingers to gently mold the edges of the crust, but this is optional.
- Bake the crusts for 30 minutes.
- Top the crusts with sauce, cheese, or other toppings, as desired.