Sweet Potato Pizza Crust Recipe made with whole foods, full of good for you carbs and requires no food processor. Noflour mess either and you can actually hold the slice.
You can also try almond flour pizza crust and cauliflower pizza crust recipe.
Table of Contents
- Ingredients for Sweet Potato Pizza Crust
- How to Make Sweet Potato Pizza Crust
- How Do You Serve Sweet Potato Pizza Crust?
- More Pizza Crust Recipes
- More Sweet Potato Recipes to Try
- Sweet Potato Pizza Crust Recipe
Your fingers even will be greasy but with heart healthy olive oil. I don’t know if you think this recipe isweird or cool, but I think this sweet potato pizza crust turned out awesome despite my (maybe yours) scepticism!
I had a bag of sweet potatoes in the fridge and decided toexperiment with sweet potato pizza crust. I cut them into thin slices, drizzled with olive oil and coated with spices. Then I made a layer, making sure each potato slice is overlapping.
So, when I sprinkle potatoes with cheese, shreds cover the seams and while baking the cheese will melt and act as a glue for the crust.
Ingredients for Sweet Potato Pizza Crust
To make sweet potato pizza crust recipe you will need just a handful of simple ingredients plus toppings.
- Sweet potatoes
- Mozzarella cheese
- Garlic
- Olive oil
- Smoke paprika
- Salt and pepper
How to Make Sweet Potato Pizza Crust
To be honest, this sweet potato pizza crust turned out and was holding much better than I expected. As you can see above, you can actually hold it by the slice. The crust wasn’t chewy as a wheat crust of course, but the whole experience was very much pizza like!
- Cut each sweet potato lengthwise into 1/8 of an inch thick slices. Add to a large bowl.
- Drizzle with olive oil and add garlic, smoked paprika, salt and pepper. Toss gently to coat. Lay potato slices in a single layer lengthwise, making sure they overlap by 1/8 of an inch.
- Now time to add your veggies, nothing else. If you add too many toppings now, they will either burn or steam the potatoes.
- Bake on the middle oven rack for 20 minutes and then broil on High for 10 more minutes, turning the sheet half way through broiling.
- Remove from the oven and sprinkle with 2.5 oz cheese, making sure majority of cheese shreds covers the seams. This way cheese will act as a glue and help form “the crust”. Drizzle tomato sauce on top. Add your toppings and cover with remaining 2.5 oz cheese.
- Return pizza to the oven and broil on High for 8 – 10 minutes or until cheese is bubbly and golden, turning the sheet half way.
The toppings are just an idea. You can create your favourite pizza by using the crust recipe and top as you wish. Enjoy and let me know how you liked it.
How Do You Serve Sweet Potato Pizza Crust?
We ate sweet potato pizza by the slice and with fork and knife.The second day, pizza retained some moisture from sitting overnight in an airtight container, so it held up best cold and a bit less warmed up. But still I was impressed.
You can store it in a container with holes in a lid or leave the lid a bit open.
More Pizza Crust Recipes
- Cottage cheese pizza crust
- Oatmeal pizza crust
- Vegan cauliflower pizza crust
More Sweet Potato Recipes to Try
- Healthy sweet potato casserole
- Oven roasted sweet potatoes
- Sweet potato hash
- Sweet potato breakfast casserole
- Sweet potato skillet
- Mashed sweet potatoes
- Sweet potato and eggs
- Air fryer sweet potato fries
- Instant Pot sweet potato casserole
Sweet Potato Pizza Crust
Sweet Potato Pizza Crust Recipe made gluten free with whole foods and requires no food processor. No flour mess either and you can actually hold the slice.
5 from 12 votes
Servings 12 servings
Calories 209
Diet Gluten Free
Prep Time 15 minutes minutes
Cook Time 38 minutes minutes
Total Time 53 minutes minutes
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Ingredients
Crust:
- 7 medium 4 oz each sweet potatoes
- 1 tbsp olive oil extra virgin
- 1 large garlic clove crushed
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2.5 oz low fat mozzarella cheese shredded
Toppings:
- 1/2 red onion sliced
- 1/2 bell pepper sliced
- 1 cup small broccoli florets
- 1 lb ground turkey extra lean
- 1 tsp oregano dried
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup tomato sauce
- 2.5 oz low fat mozzarella cheese shredded
- Cooking spray I use Misto
Instructions
Preheat oven at 450 degrees F and spray half sheet baking tray with cooking spray.
Wash and pat dry sweet potatoes. Cut off the ends. Using sharp knife (my choice) or mandoline, cut each sweet potato lengthwise into 1/8 of an inch thick slices. Add to a large bowl.
Drizzle with olive oil and add garlic, smoked paprika, salt and pepper. Toss gently to coat. Lay potato slices in a single layer lengthwise, making sure they overlap by 1/8 of an inch.
Now time to add your veggies, nothing else. If you add too many toppings now, they will either burn or steam the potatoes. Veggies go in now to roast along with potatoes. I used red onion, bell pepper and broccoli. Use what you like and have. Spread the veggies on top of sweet potatoes and spray with cooking spray, and sprinkle with a pinch of salt and black pepper.
Bake on the middle oven rack for 20 minutes and then broil on High for 10 more minutes, turning the sheet half way through broiling.
In the meanwhile, preheat large non stick skillet on medium heat and add turkey, oregano, salt and pepper. Cook for 10 minutes or until golden brown and crispy, stirring occasionally and breaking into pieces. Chicken or sausage would be great too. Any or no protein works.
Remove from the oven and sprinkle with 2.5 oz cheese, making sure majority of cheese shreds covers the seams. This way cheese will act as a glue and help form "the crust". Drizzle tomato sauce on top. Sprinkle turkey pieces and cover with remaining 2.5 oz cheese.
Return pizza to the oven and broil on High for 8 – 10 minutes or until cheese is bubbly and golden, turning the sheet half way. Cut into 12 slices and serve hot or cold. I like cold pizza and it holds together even better.
Notes
- Store: Refrigerate covered for up to 3 – 4 days.
- The toppings are just an idea. You can create your favourite pizza by using the crust recipe and top as you wish.
- I could actually hold the pizza by the slice but you can eat it with a knife and fork too.
- The second day, pizza retained some moisture from sitting overnight in an airtight container, so it held up best cold and a bit less warmed up. But still I was impressed.
- You can store it in a container with holes in a lid or leave the lid a bit open.
Nutrition
Serving: 1slice with toppings | Calories: 209kcal | Carbohydrates: 29g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 391mg | Fiber: 5g | Sugar: 7g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Categories:
Dinner Recipes, Gluten Free Recipes, Kid Friendly Recipes, Low Carb, Vegetarian Recipes
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