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Gluten Free Sweetpotato Pizza Crust (3 Ingredients)

Gluten Free Sweetpotato Pizza Crust is a family-friendly vegan pizza crust that you can decorate with your favorite options. This plant based pizza crust needs only three main ingredients and is full of flavor, fiber, nutrients and antioxidants. Top it with your favorite toppings!

This post is sponsored by NC Sweetpotatoes, as part of a long-term partnership.

Please note that sweetpotatoes is spelled as one word throughout this article, which is the proper spelling. You can learn more here.

I’m an absolute pizza lover and it’s safe to say, my kids feel the same way about pizza.

So, I figured I could add some veggies to their beloved pizza when I tested this gluten free sweetpotato pizza crust, and it was such a hit!

Sweetpotato is already well-loved in this house, since it has the slightest sweetness. But the herbs and Italian seasoning really tame the sweetness and just make an easy-to-eat mild pizza crust that is so good!

The next time you find yourself looking for a whole food plant based pizza crust, give this recipe a try!

Why You’ll Love Gluten Free Sweetpotato Pizza Crust

I promise you’ll love this pizza crust recipe, and top it with all of your favorite things. 

  • Family-friendly – If you partake in Friday night pizza nights, this sweetpotato base pizza is perfect for those cozy Friday nights in, eating on the floor.
  • Vegan – Many sweetpotato crust recipes use an egg, but I avoided that to keep it vegan. I tried to keep it simple as possible. You don’t have to stick to vegan toppings, but you can if you use nutritional yeast or vegan cheese (I love vegan mozzarella cheese).
  • 3 Ingredients – Don’t we all love delicious recipes with minimal ingredients? Sweetpotatoes, oats and cornstarch are your main ingredients. And then whatever spices you choose!
  • Great for kids – Do you have a picky eating toddler who won’t eat veggies? Try this pizza crust! I guarantee the sweetpotato pizza base will be a winner. I even serve this as a 1-year-old lunch because kids can hold it and gnaw on the toppings.
  • Personalize your toppings – Add your favorite toppings to this sweetpotato base – shredded chicken, beef, sausage, beans, cheese, etc. You can even top it with extra vegetables for kids who don’t mind more greens.
  • Easy pizza recipe without dough – If the craving strikes but you’re out of dough for traditional pizza, you can still make this sweetpotato pizza crust. It’s perfect as a sweetpotato pizza base recipe if you want to make pizza but you’re out of dough or flour.
baby eating sweet potato pizza crust

Ingredients

This vegan sweetpotato pizza has six total ingredients, but you really only need three key ones for your sweetpotato pizza base.

You can choose to leave the spices out or choose your own blend!

While many sweetpotato pizza crusts use coconut flour or chickpea flour, we’re using oats, which are more affordable and easier to find at most grocery stores.

  • cooked sweetpotato
  • oats – make sure they are certified gluten-free. We are grinding these into an oat flour, so you can either use a storebought oat flour or make your own oat flour.
  • cornstarch
  • spices – italian seasoning, garlic powder
  • sheets of parchment paper – I love these
  • pizza sauce
  • toppings of choice
Mashed sweet potato with bowl of oats and spices

You don’t need to follow a plant-based or vegan diet to enjoy this plant based pizza crust. It just happens to be made with flourless plant ingredients, but it’s delicious either way.

It’s a great meal or snack to make for kids, especially, and is actually a great and balanced toddler snack recipe or frozen toddler meal

They can enjoy being part of the process and since the plant based crust is made with veggies, it’s a great way to get extra vegetables and fiber into your child’s diet.

Close up of sweet potato pizza dough topped with onions, black beans and cheese

And it doesn’t taste like a vegetable pizza crust, but you’re getting veggies in!

This is why I love sweetpotatoes. They taste sweet but have nutrients like a veggie, so they’re great for kids.

If you’re in the mood for a veggie pizza, I love my sweetpotato kale pizza (this one also uses sweetpotatoes, but as a topping instead). 

How To Make Plant Based Pizza Crust

Making this sweetpotato pizza crust recipe is so much easier than you’d think.

You know I’m not here to mess around in the kitchen – I love to cook, but I like to get in and get out, and rather than have to run out and get flour when I want pizza, I would prefer to make a sweetpotato pizza crust with no flour. 

One of the best ways to cook your sweetpotato faster is in the microwave. Microwave for 5-7 minutes, or until soft inside. Then, separate flesh from the skin so it cooks faster.

All these secrets and more in my meal prep ebook, which is how I thrive on weeknights.

This vegan sweetpotato pizza crust is the perfect Wednesday dinner idea or Thursday night dinner recipe.

Overhead view of gluten free sweet potato pizza crust topped with black beans and onion

We’re using a high speed blender (love my ninja) or food processor to speed things up.

These appliances really help to blend the “dough” for the best results. Less work for you and blender pizza crust is the new thing that is similar to regular pizza crust!

Once it’s mixed, transfer the dough to a bowl to better help mold it into a ball.

It’s okay if the dough is a bit sticky. You can add a little bit of water if that helps to create a smooth dough.

Ball of sweet potato pizza dough on gray background

Next, you’ll transfer and press it onto a 12″ pizza pan using a rolling pin or your hands.


HOT TIP

Make sure to put oiled parchment paper on the pizza pan (you’ll see why in a second) and put it in the middle rack of the oven. 


Throw it in a preheated oven.

After about 25 minutes, you’ll take it out of the oven and let it cool for a bit.

Sweet potato pizza dough rolled out on piece of parchment paper | Bucket List Tummy

Then, flip the dough over (so parchment paper will be at the top).

Add more olive oil to what is now the top of the pizza crust and put it back in the oven so the new “top” can get crispy.

I usually allow 5-7 minutes of baking, but you can bake until it reaches your desired crispiness. 

Then, you just let the beautifully colored sweetpotato dough cool and sprinkle with sea salt!

Sweet potato pizza dough rolled out on piece of parchment paper

Make sure to scroll down for the full recipe!

Pizza Toppings Ideas

What toppings should you add once you make the sweetpotato dough?

Well, it will depend if you want to keep it as a paleo pizza crust, a plant based pizza recipe, a vegan pizza, etc.

Overhead view of sweet potato pizza crust topped with cheese, black beans and red onions on gray background

Personally, my favorites are:

  • tomato sauce or pizza sauce
  • black beans or chicken (or both, why not?!)
  • cheese
  • red onions
  • barbecue sauce
  • balsamic vinegar to make a balsamic glaze
  • corn
  • spinach or arugula
  • chopped bell peppers
  • sundried tomatoes
  • onions
  • ground turkey
  • pepperoni

There are plenty of veggies and proteins that pair well with sweetpotato dough. If you need more inspiration, here is a whole post on things to eat with sweetpotatoes!

The flavor is dough flavor is very mild and pairs well with so many things! It can also be a great snack, to dip into hummus or guacamole.

TRY some of these other EASY recipes!

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Overhead view of sweet potato pizza crust topped with cheese, black beans and red onions on gray background | Bucket List Tummy
Yield: 1 pizza

Gluten Free Sweetpotato Pizza Crust

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This Gluten Free Sweetpotato Pizza Crust is a wholesome, gluten free and vegan pizza crust alternative that you can decorate with your favorite options. As a plant based pizza crust, it's full of flavor, fiber, nutrients and antioxidants and makes for a great post run canvas for toppings of your choice.

Ingredients

  • 1 medium sweetpotato*, cooked and mashed
  • 3/4 cup rolled oats
  • 1/2 Tbsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 2 Tbsp cornstarch
  • Sea salt, for sprinkling

Instructions

  1. Preheat oven to 375. Add all ingredients to a high speed blender or food processor and process until very fine.
  2. Transfer dough to a bowl to help mold into a ball (it may be sticky). Transfer and press dough onto a 12” pizza pan coated with parchment paper. It’s okay if the dough doesn’t span the entirety of the pan.
  3. Bake for 25-30 minutes.
  4. Take out of oven and let cool. Once cooled, flip dough over, gently pulling parchment paper from what is now the top of pizza dough. Coat with olive oil and place back in the oven for 5-7 minutes, or until reaches desired crispiness.
  5. Let cool and sprinkle with sea salt.

Notes

* you can keep the sweetpotato skin on if you choose but I removed it for a smoother crust.



Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 406Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 630mgCarbohydrates: 82gFiber: 11gSugar: 8gProtein: 11g

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Overhead view of sweet potato pizza crust topped with cheese, black beans and red onions on gray background with text overlay

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  1. Made this tonight and it turned out great!! I’ll definitely keep this recipe on hand. Only thing I’ll do differently is pulse the oats in the food processor by themselves before adding the sweet potato because some of them didn’t want to break down with the other ingredients in there. Also, I put the dough between two sheets of parchment paper and was able to roll it out nice and thin which was great! Thank you!

  2. This is SO good, a great use for leftover sweet potatoes even for those who don’t like them much. I used a food chopper for the oats combined with the mashed potatoes. Next time, I’ll do the oats first then add the potatoes. I started off with fresh garlic, at least one teaspoon. I added the oat mixture in batches and when it looked too dry, I poured in olive oil until it had a smoother but still firm consistency. With the corn starch, I added one teaspoon of baking powder along with some smoked salt and at least one tablespoon of smoked paprika. I cooked it in a 12” cast iron pan on the lowest rack of the oven set to 400 (higher elevation) with the top sprinkled with sliced almonds and the pan greased under the baking paper so that when I flipped it, this became a crunchy bottom. Thank you for this recipe!! Tasty, nutritious, and filling!

  3. We tried your recipe today.. and the crust turned out amazing. How do you suggest storing it? We made extra to use later

  4. I’ve been looking for a good alternative pizza crust. Is it crispy? But not crumble?

  5. This looks spectacular – Thank you! I plan on making one of these for football game watching this weekend!

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