Sweet Potato Pizza Crust Recipe

If you’re craving a pizza night that’s both fun and a little different, you have to try this Sweet Potato Pizza Crust Recipe. I absolutely love how this crust turns out—soft, slightly sweet, and perfectly sturdy enough to hold all your favorite toppings without cracking. Plus, it sneaks in a bit of veggie goodness that even picky eaters won’t notice. Stick with me and I’ll walk you through how to make this crust flawlessly every time.

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Ingredients You’ll Need

The beauty of this Sweet Potato Pizza Crust Recipe is how simple the ingredients are—they come together to make a dough that’s both soft and sturdy. Plus, you might already have most of them in your pantry!

• Sweet Potatoes: I prefer medium-sized ones for perfect sweetness and moisture; baking brings out their natural sugars beautifully.
• Almond Flour: This gives the crust a lovely nutty flavor and a tender crumb; feel free to substitute with almond meal if that’s what you have.
• Cornstarch or Arrowroot: Helps bind the dough and gives it a bit of extra firmness once baked.
• Ground Flaxseeds: Adds texture and nutrients, plus it helps to hold the dough together as a natural binder.
• Salt: Essential to balance the sweetness of the sweet potatoes and enhance overall flavor.

Variations

I love how flexible this Sweet Potato Pizza Crust Recipe is—you can tweak it to fit your mood, what you have on hand, or your dietary needs. Don’t be afraid to experiment!

• Nut-Free Option: I swapped almond flour for oat flour once for my nephew who’s allergic, and it worked surprisingly well without losing texture.
• Flaxseed Substitute: If you don’t have flaxseeds, chia seeds work just as wonderfully as a binder.
• Spiced Crust: Try adding a pinch of smoked paprika or Italian seasoning for an extra flavor kick—great if you want your pizza to stand out.
• Mini Pizzas or One Big Pie: I usually make four mini crusts to serve the family individually, but you can roll it all into one large pizza if you prefer.

How to Make Sweet Potato Pizza Crust Recipe

Step 1: Prepare the Sweet Potatoes

Start by baking your sweet potatoes until they’re incredibly soft—this usually takes about an hour at 425°F in the oven. If you’re pressed for time, my Instant Pot shortcut rocks: steam them with a cup of water for 18 minutes and you’re set. Let them cool enough to handle, then scoop out the flesh and mash it up. Measure out 2 cups of this sweet potato puree for your dough. This part is key because too much or too little moisture can make or break your crust.

Step 2: Mix the Dough

In a large bowl, combine your sweet potato mash with almond flour, cornstarch (or arrowroot), ground flaxseeds, and salt. Stir everything together until the mixture is well combined. Now, the dough is pretty mushy—and that’s totally normal! Don’t try to firm it up with extra flour or you’ll lose that soft texture we’re after.

Step 3: Shape Your Pizza Crusts

Line two baking sheets with parchment paper. Take about ½ cup of dough and place it on the parchment. Cover the dough with another sheet of parchment and use your hands to gently press and shape it into a circle about 6 inches in diameter. Carefully peel away the top parchment. Repeat with the rest of the dough—you’ll have 4 mini crusts total. Remember, the dough is soft, so be gentle.

Step 4: Bake and Top

Bake your crusts in the preheated oven for around 20 minutes. Baking time will vary a bit depending on thickness, so keep an eye out: the crusts should feel firm and start to brown slightly on the edges. Remove from the oven, add your favorite sauce, cheese (vegan or regular), and toppings, then pop them back in for another 10-12 minutes. When that timer goes off, you’re ready to dig in!

How to Serve Sweet Potato Pizza Crust Recipe

Garnishes

I’m a huge fan of fresh basil leaves scattered on top after baking—they add a beautiful pop of color and fresh herbal flavor that complements the sweet potato crust perfectly. A sprinkle of red pepper flakes or drizzle of olive oil also does wonders.

Side Dishes

We usually keep it simple with a crisp green salad tossed in lemon vinaigrette or sometimes roasted Brussels sprouts with garlic to balance out the sweetness of the crust. Both are easy and crowd-pleasing sides that never disappoint.

Creative Ways to Present

For birthday dinners or small gatherings, I like serving these mini pizzas on a wooden board with little bowls of different dipping sauces like garlic aioli, spicy marinara, and pesto. It makes for a fun, interactive meal where everyone can mix and match toppings or sauces.

Make Ahead and Storage

Storing Leftovers

Once cool, I wrap leftover crusts individually in plastic wrap and store them in an airtight container in the fridge for up to 3 days. This keeps them from drying out and makes reheating a snap.

Freezing

Freeze your baked crusts flat on a tray first, then transfer to freezer bags once frozen solid. This way, they won’t stick together. They stay great in the freezer for up to 2 months and are perfect for quick meals on the fly.

Reheating

I find reheating in a hot oven (around 375°F) for 8-10 minutes crisps up the crust beautifully and warms any toppings evenly. Avoid microwaving—this can turn the crust soggy, and no one wants that.

FAQs

Final Thoughts

This Sweet Potato Pizza Crust Recipe has become one of my kitchen staples, especially when I want a comforting meal that’s a little healthier but still feels indulgent. The first time I made it, I was amazed how the naturally sweet, tender crust held up under all my favorite toppings without falling apart. Honestly, it’s so easy and versatile that you’ll wonder why you hadn’t tried it sooner—your family is going to go crazy for it! Give it a whirl next time pizza night rolls around, and I promise you won’t be disappointed.

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