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Sweet Potato Pizza Crust

This Sweet Potato Pizza Crust is SO crispy you won't believe it's gluten, grain, dairy and sugar free and made of veggies! Even picky eaters will love it!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 237kcal
Author Taylor

Ingredients

  • 1 Lb Sweet potato
  • 1 Egg
  • 3/4 Cup Almond flour (75g)
  • 1 Tbsp Oil
  • 1/2 tsp Salt
  • Avocado oil spray

Instructions

  • Preheat your oven to 400 degrees and line a cookie sheet with parchment paper.
  • Peel the potato and cut it into cubes. Place it in a large food processor (mine is 10 cups) and process until finely broken down.
  • Transfer to a thin kitchen towel and ring out all the excess moisture. Put some muscle in it because your crispy crust depends on it!
  • Place the potato back into the food processor with all the other ingredients (except the spray) and process until combined.
  • Transfer to the baking sheet and press out very thinly - about 1/6 of an inch. *
  • Bake for 40 minutes. Then, spray the top with avocado oil spray and bake another 5-10 minutes (you want the crust to get really brown in spots but not black!)
  • Remove from the oven and gently flip the crust over and peel away the parchment. Bake another 3-5 minutes.
  • Flip back over, top and bake until the cheese melts (if using) and DEVOUR! **

Notes

*You can press this out a little thicker, it just won't be super crispy!
**The crust will get crispier as it cools so let the finished pizza cool a little before eating!

Nutrition

Calories: 237kcal | Carbohydrates: 20.7g | Protein: 7.2g | Fat: 15.3g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.9g | Cholesterol: 46.5mg | Sodium: 317mg | Potassium: 153mg | Fiber: 4.2g | Sugar: 3.6g | Vitamin A: 268.3IU | Vitamin C: 25.2mg | Calcium: 6.5mg | Iron: 7.8mg