• Sweet Potato Pizza Crust

    January 7, 2013

    Happy National Pizza Week! I swear there’s a national holiday for just about every food, but this is one I can definitely get behind. I love me some pizza!

    In honor of National Pizza Week, I had some fun in the kitchen yesterday and created a crust made from mashed sweet potatoes. Brittany’s Pizza with a Cauliflower Crust inspired me to think outside of the (pizza) box and try something a little different. The end result was quite delicious and nutritious!


    Sweet Potato Pizza Crust


    • 1.5 cups mashed sweet potatoes (~2 medium sweet potatoes)
    • 1.5 cups almond flour (other flours would probably work too)
    • 2 large eggs
    • 1 large egg white
    • 1 cup shredded cheese (I used mozzarella, but any kind would work)
    • 1 tsp baking powder
    • 2 tsp garlic powder
    • 1 tsp oregano
    • 1/2 tsp curry powder
    • 1/2 tsp paprika
    • 1/4 tsp cinnamon
    • 1 tsp salt
    • Your choice of toppings


    1. Preheat oven to 375 degrees F.
    2. Combine all ingredients in a large bowl; mix well.
    3. Cover a pizza pan/baking sheet with tinfoil and coat with non-stick cooking spray. (I used tinfoil because my pan had holes in it, and I didn’t want the dough to fall through, but you could probably nix the tinfoil if you’re using a regular baking sheet.)
    4. Using a spatula, spread the dough evenly into a large circle about 1/2 inch thick.
    5. Bake for 25-30 minutes until center is firm and edges are lightly browned.
    6. Remove crust from oven, add toppings, and bake for another 5-7 minutes until cheese is completely melted.
    7. Remove pizza from oven, slice and enjoy!


    The best part about this pizza (in my opinion and Mal’s) is the texture of the crust. It’s firm and a little crispy, but still soft and chewy—almost like a “real” pizza crust.


    I was a huge fan of the flavor (because I love curry), but if you don’t enjoy the taste of curry (like Mal), just leave it out. I think all of the other spices will still add some seriously delicious flavor to the crust. FYI: If you’re a fan of the Curry Spice Blend from Practical Paleo, you will definitely love this crust!


    I hope you guys love this Sweet Potato Pizza Crust as much as I do! If you make it, please let me know what you think!

    And since it’s National Pizza Week and all, here are some of my favorite recipes to help you celebrate such a delicious holiday!

    Almond Flax Pizza Crust

    Brussels Sprout and Chicken Pizza with Parmigiano Reggiano

    Buffalo Chicken Pizza

    Deep-Dish Polenta Pizza

    Pizza with a Cauliflower Crust

    Prosciutto, Gorgonzola, and Balsamic Fig Pizza

    Roasted Fall Vegetables and Ricotta Pizza

    Sausage, Spinach, and Provolone Pizza

    Toaster Oven Pizza for One

    Question of the Day

    What’s your favorite kind of pizza?

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    { 117 comments… read them below or add one }

    Alicia @NeverEverBeenSkinny January 7, 2013 at 10:23 pm

    That is a great idea for a pizza crust and so much healthier!


    Hannah @ CleanEatingVeggieGirl January 7, 2013 at 10:34 pm

    National Pizza Week?? Who knew? As if I really need a good reason to eat pizza! 😉

    This pizza crust sounds awesome. I love cauliflower pizza crust and there is no doubt in my mind that I would love this (cuz I LOVE sweet potatoes). Thank you so much for sharing. I cannot wait to try it! :)


    Cookin Canuck January 7, 2013 at 10:56 pm

    What a great idea! I have yet to try the cauliflower crust, but now I might try this one first.


    Katy January 7, 2013 at 11:08 pm

    Wow this looks incredible! I would never have thought to try this. Thanks for sharing. :-)


    Brittany January 7, 2013 at 11:18 pm

    This sounds awesome Tina! Definitely pinning it so I can make it soon. :)


    Deb January 7, 2013 at 11:18 pm

    This sounds so good! Maybe I will try it tomorrow as bf hates sweet potatoes and I love them. I’ve got two waiting to be used right now as it is. :)


    Khushboo January 7, 2013 at 11:46 pm

    Well if it’s National Pizza Week, surely I need to start celebrating NOW ;)!


    Melissa January 8, 2013 at 1:33 am

    That pizza looks do good! I’m glad to hear it’s National Pizza Week since my husband and I are on vacation right now and seem to be eating a lot of pizza.


    Brooke A January 8, 2013 at 7:22 am

    What a great week!! I love making homeade pizzas so simple and cheap!! My favorite topping for pizza is def. pineapple :)


    Danielle@cleanfoodcreativefitness January 8, 2013 at 7:50 am

    Who knew there was a National Pizza Day! I’ll have to try this crust looks awesome and I love that it’s grain free!


    Amelia January 8, 2013 at 9:14 am

    So….when are you going to write another book? 😉 So many nutritious and delicious recipes! I can’t get enough. I knew it was only a matter of time before sweet potato crust made a debut here. 😉 I made the cauliflower crust the other night (for the zillionth time) only this time I baked it directly on my pizza stone, then flipped it (once set), then added toppings. It was even more firm and actually turned out nice and crispy on the bottom.


    Amanda @KnotLiving January 8, 2013 at 9:20 am

    That pizza looks so, so good! My favorite breading to use when making homemade pizzas is Joseph’s Lavish Bread. I originally just made normal pepperoni, but I’ve experimented lately with cheeseburger pizza, breakfast pizza and veggie pizza-all of which were amazing!


    Jade Marie January 8, 2013 at 9:25 am

    I am -severely- impressed, you are an absolute genius! I’m totally trying this out next week (I have an ever-so-slight sweet potato obsession, hence the enthusiasm!) JM


    Amy Thoms, RD, CDE January 8, 2013 at 9:59 am

    Wow, this looks amazing!! Can’t wait to try it out.


    purelytwins January 8, 2013 at 10:16 am

    looks perfect Tina!! love sweet potatoes!!
    we will have to give this a try – maybe even with sweet potato flour 😉


    Amy @ Eat Workout Succeed January 8, 2013 at 10:27 am

    National Pizza week! That’s awesome as i am making roasted veg pizza later in the week so i guess i am partaking without even realising!

    Your pizza looks very delicious!


    Tiffany January 8, 2013 at 12:42 pm

    Sweet! Making this tonight! Thanks for sharing!


    Kristina @Run and Assimilate January 8, 2013 at 2:32 pm

    This looks amazing! Do you think it would turn out the same with canned, pureed sweet potato…or would you recommend only using whole sweet potatoes and mashing them yourself?


    Caroline January 8, 2013 at 7:34 pm

    It’s in the oven right now…counting down the minutes until it’s done!


    Tina January 8, 2013 at 7:44 pm

    Hope you love it! :)


    JFK January 9, 2013 at 6:19 pm

    Do you cook the sweet potatoes first then mash them? Or mash them and let it cook in the oven?


    Tina January 9, 2013 at 6:24 pm

    Cook them then mash them.


    Val January 9, 2013 at 11:47 pm

    I just made the sweet potato crust and it is awesome! I had to use regular AP flour since my Fred Meyer didn’t have almond (though they had graham and oat and rye and everything else). I made a bbq type version, with pulled beef (premade in the deli section), caramelized onions, and bell peppers. Delicious!!


    Joanie @ Zagleft January 10, 2013 at 8:11 am

    What a wonderful idea! I’m going to have to try this.


    Robin January 10, 2013 at 11:35 am

    This might be a silly question, but if I were to make this for a single serving, should I cut recipe in half? Thank you :)


    Tina January 10, 2013 at 11:38 am

    @Robin: I guess it depends how much pizza you plan to eat! :) If you cut the recipe in half, it would definitely make a smaller pizza.


    Caitlin January 10, 2013 at 8:26 pm

    I just made this tonight–it was SO delicious!!! The spices were amazing, too. Thanks so much for sharing this!


    Tina January 10, 2013 at 8:29 pm

    Yay! :)


    victoria January 12, 2013 at 3:23 pm

    I made this last night and it was fabulous! I did leave out the curry, since I don’t like it and don’t have it…in the future I would probably omit the cinnamon as well. But I still loved it! I also made sweet potato muffins yesterday morning and they were equally as fabulous! thank you!


    Sara Scott January 13, 2013 at 5:38 pm

    holy moly I just made this for some dinner this week and it is SO delicious!! love the curry in the crust! keep the good ones comin’ =)


    Caitlin January 14, 2013 at 12:57 pm

    Oh baby, this looks so incredible. I was hoping this’d turn out well when I saw you Instagram it. Thanks!


    Anne @ eatcleaneatreal.com January 22, 2013 at 10:15 pm

    OMG…too fun! I have made the cauliflower crust before, but it was kind of a pain with grating it. I think I was sweeping pieces of food-processed cauliflower from my kitchen floor and counter for the next week. I love that you put sweet potatoes in everything. I cant wait to try this. YUM.


    Lauren January 22, 2013 at 11:13 pm

    Did you put tomato sauce on yours? What do you recommend for sauce?


    Melissa February 13, 2013 at 9:38 am

    Do you add the cup of shredded cheese into the crust? If so do you then still put cheese on the pizza?


    Tina February 13, 2013 at 9:47 am

    Yep and YES! :)


    Carry August 9, 2013 at 10:51 am

    @Tina: Do you think this would work without the cheese in the crust for those of us who don’t eat dairy?


    Rebekah February 20, 2013 at 11:04 am

    This looks amazing. I’m looking for new things to have available for lunch at the house, and I was wondering, do you think this could be frozen after baking the crust?


    Barbara February 21, 2013 at 3:54 pm

    I’m making this for my gluten free son tonight, usually he will not eat sweet potatoes but maybe in pizza style will trick him into it!


    Jaime L February 26, 2013 at 12:18 am

    ok, so while no super healhy, here’s one… Tube of Grands buiscuits, cut each one in half BEFORE Baking… Press each half into a Pam Baking sprayed muffin pan. One half in each cup, and continue to fill with desired pizza toppings, I’ve found that finely chopping toppings works best.

    This also works fo crab cups.

    3 cups are very filling and a good portion size. And you can freeze the leftoves in a freezer ziplock fo future dinners.


    Daphne March 31, 2013 at 7:49 pm

    Any suggestions for making this dairy free? When I make cauliflower crust I use an extra egg and a cup of almond flour in place of cheese. Would that be worth a try here?


    Tina March 31, 2013 at 9:57 pm

    Sure! Or you could just omit the cheese!


    Kylie @ kalestorms.com May 13, 2013 at 4:53 pm

    Interesting – I should try this! I like sweet potatoes and have been trying to find alternative crust recipes.


    cjewett June 8, 2013 at 10:22 pm

    Just tried this recipe!! Absolutely amazing!! Added more spices, but it tasted amazing! Definitely recommend it!


    Hannah July 18, 2013 at 8:48 am

    Just wanted to let you know I’ve made this twice now and love it.

    The first time I made it with a bit too much sweet potato but still worked out fine once I played around with it but tonight I made it again and oh my god – amazing. So much flavour in that base and topped it with chicken, roast peppers, red onion and ricotta.
    I also added red chilli flakes to the base and half mozzarella/parmesan as I only had those – worked fine.

    This made two pizzas – one was enough to share with my partner (2 slices each)


    John September 12, 2013 at 8:24 pm

    Question: When you say mashed sweet potato, do you mean mashed as in boiled sweet potatoes or do you mean mashed raw sweet potatoes? Thanks! This recipe looks yummy!


    Tina September 12, 2013 at 8:30 pm

    I meant boiled, roasted, microwaved… any form that is soft. Not raw! :)


    Uliana September 19, 2013 at 8:56 am

    Ah just baked this one last night, since I’ve had a huge craving for pizza for a while. I must say that it was a really nice substitution for the real deal. I didn’t have the actual pizza baking tray so I had to place it in the deep dish, which made the crust a bit thicker, it was still good.. the spices really made it taste like a pizza and now I got some more for today’s lunch!

    Thanks for the recipe!


    Michelle November 5, 2013 at 11:55 am

    I am doing the Whole30 so will try this out this Friday–do you think it will still work if I leave out the cheese? (no dairy on Whole30)


    Tina November 5, 2013 at 12:03 pm

    It might? I’m not sure. Sorry. I’ve never made it without. If you try it without cheese, please let me know how it turns out!


    Jasmine November 24, 2013 at 8:51 pm

    I tried it and thought it was great! I would also omit the cinnamon next time. I also forgot to put cheese in the crust and it was still great. I also didn’t have baking powder and it still turned out.


    Laura February 2, 2014 at 5:41 pm

    I love this!! Thank you thank you for the recipe! Delicious crust


    Leslie March 20, 2014 at 8:45 pm

    Best pizza crust EVER!!! Love, love, love it! Even my best friend who can eat regular pizza crust loves this crust. We gorged on it last night & now I’m making my own. I plan on gorging again. :-)


    heather November 12, 2014 at 11:33 am

    Hey if i used oat flour that would work right?


    Tina November 12, 2014 at 11:42 am

    Probably! 😄


    Penny November 12, 2014 at 2:21 pm

    Thank you for sharing this and so many more great recipes. I made this last night with turkey bacon, pineapple, and a little more cheese as the topping. It tastes great and is VERY filling, I think maybe the almond flour and/or the fiber in the sweet potato is what makes it so filling. I plan to make this again using other types of flour and omiting the cheese. I want all that cheesy, gooey goodness up on top where I can see it and fully experience in all it’s glory (in case you hadn’t figured it out yet, I like cheese). I’ll post again after I play with the ingredients, but I wanted to make sure I sent some kudos before I forget!


    Ka October 17, 2015 at 11:29 am

    Tasted great for a base and tastes even better if it’s browned and thin for a crunchier crust…


    Ka October 17, 2015 at 11:30 am

    Tastes great for a base… Even better when baked thin and longer to ensure it’s crispy and browned


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