Shake up your routine with this crispy Sweet Potato Pizza Crust for a lighter take on pizza night!
The journey to perfecting this sweet potato pizza crust was nothing short of an adventure. The idea first hit me during a pizza night with friends when I wanted to serve a lighter, veggie-packed option that didn’t compromise on texture. Early versions were delicious but lacked that elusive crispiness. Then came the “aha!” moment—wringing out the grated sweet potato before mixing it with the other ingredients. I borrowed this technique from what I learned when making cauliflower pizza crusts, and it turned out to be the game changer.
This sweet potato pizza crust has become a staple in my kitchen and a favorite for customizing with all kinds of toppings—you can go classic or be creative. A traditional mozzarella cheese with pepperoni, chopped black olives, and cooked sliced mushrooms is my family’s favorite. We’ve also tried roasted zucchini with bell peppers and red onions; grilled chicken with crispy bacon bits and chopped sun-dried tomatoes; goat cheese with caramelized onions finished with a sprinkle of arugula right before serving; and a fiery version using a spicy tomato sauce, shredded pepper jack cheese, jalapeños, and a drizzle of hot honey. Regardless of the toppings you try, I’ve found the trick with this crust is to keep the toppings light and distribute them evenly.
Is This Sweet Potato Pizza Crust Healthy?
While “healthy” can mean different things to different people, this sweet potato pizza crust offers a veggie-based alternative to traditional flour-based crusts. It’s naturally gluten-free and made with nutrient-dense ingredients like sweet potatoes and almond flour. Plus, it’s a great option for those who want a lighter meal without sacrificing their pizza cravings. No matter how you top it, it’s a fun way to sneak in more vegetables and try something new.
The Secret To Crisp Success
What makes this crust stand out is the step of wringing out the grated sweet potato. This extra effort ensures the crust holds together and gets wonderfully crispy. Skipping this step might leave you with a soggy base, so take the time—it’s worth it! Use a clean kitchen towel or cheesecloth to squeeze out the excess moisture.
Another important tip is to press the dough evenly onto the pan. Uneven thickness can lead to uneven cooking, with some parts too soft and others overdone. For best results, aim for a uniform, thin layer. And remember, letting the crust cool slightly after baking will enhance the crispiness, making it the perfect base for your favorite toppings.
How To Make Ahead And Store
You can prepare the crust ahead of time by baking it until it’s firm but not fully crispy. Let it cool, then store it in the fridge for up to 3 days or freeze it for up to 1 month. When ready to use, simply add your toppings and bake until the edges are golden and crisp.
Serving Suggestions
This sweet potato pizza crust is incredibly versatile. I love serving it with this Artichoke Salad, and it pairs beautifully with this simple Wedge Salad, too. For a completely different flavor profile, serve your pizza with this Kale Salad. My family also enjoys pizza with this Creamy Potato Soup. In the summer, we pair it with this refreshing Cucumber Agua Fresca.
Ingredients
- 1 pound sweet potato
- 1 egg
- 3/4 cup almond flour (75 grams)
- 1 tablespoon oil
- 1/2 teaspoon salt
- Avocado oil spray
- 1/4 cup pizza sauce of choice
- 1/2 cup shredded mozzarella cheese
- Toppings of choice (with protein and vegetables pre-cooked)
Instructions
- Preheat your oven to 400°F and line a cookie sheet with parchment paper.
- Peel the sweet potato and cut it into cubes. Place it in a large food processor and process until finely broken down.
- Transfer the blitzed sweet potato to a clean kitchen towel and wring out all the excess moisture. Put some effort into this step for the crispiest crust.
- Return the potato to the food processor and add the egg, almond flour, oil, and salt. Process until combined.
- Transfer the mixture to the baking sheet and press it out very thinly, about 1/6 of an inch thick.
- Bake for 40 minutes, then spray the top with avocado oil spray and bake for another 5-10 minutes, until the crust is browned in spots.
- Remove from the oven, gently flip the crust over, and peel away the parchment. Bake for another 3-5 minutes.
- Flip the crust back over, and spread your sauce of choice evenly over the crust. Lightly sprinkle on your desired toppings; make sure any proteins and vegetables you're using have been pre-cooked. Bake until the cheese melts. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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