3 Ingredient Sweet Potato Pizza Crust Recipes

PALEO SWEET POTATO PIZZA CRUST RECIPE

Steps:

• Roast sweet potatoes. I roast my sweet potatoes at 420 degrees F for 1 hour - 1 hr. 20 minutes, until they are very soft.
• Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
• In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
• Add the rest of the ingredients, and use the hand mixer again to mix well.
• Preheat oven to 425 degree F.
• Line a cookie sheet with baking paper. Scoop "dough" in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
• Wet your fingers, and lightly press down on the top of each mound.
• Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 6 inches in diameter. Watch this process in the video above.
• I like to use wet fingers to gently mold the edges of the crust, but this is optional.
• Bake the crusts for 30 minutes.
• Top the crusts with sauce, cheese, or other toppings, as desired.
• Return topped pizzas to the oven for 12-20 minutes, depending on how many toppings are added. A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
• For instructions on freezing and reheating pizzas, read notes in post above.

SWEET POTATO CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
• Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
• Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.
• For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside.
• Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon.
• Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

3 INGREDIENT SWEET POTATO PIZZA CRUST

Steps:

• Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.
• Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands - you can either make two smaller crusts (you'll get more crispy edge surface area) or one larger crust. Crusts should be about 1/4 to 1/2 inch thick.
• Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
• Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.

SWEET POTATO PIZZA

Steps:

• Preheat oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper.
• In a large bowl, toss the sweet potato slices with avocado oil and salt and pepper. Spread them out evenly on the baking sheets, with about 1 inch between slices. Bake for 25 minutes, flip, and then bake for 10-15 for minutes until cooked through and slightly golden brown.
• Using a teaspoon as a spoon, top each slice with about a teaspoon to 1/2 tablespoon of pizza sauce (depending on how big the slices are) and a sprinkle of cheese. Bake for another 3-5 minutes until melted. Top with fresh basil and red pepper flakes and enjoy!

SWEET POTATO PIZZA CRUST

Steps:

• Preheat the oven to 375 F. Peel, dice (to about ½" pieces), and measure out your Sweet Potato. I recommend using a food scale for best results. Fill a steamer basket with a small layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
• While the Sweet Potatoes are steaming, prepare the Flax "Egg" in a small bowl and set aside. Combine the remaining dry ingredients in a medium bowl and whisk well.
• Transfer the Sweet Potatoes to a large bowl, then mash well. Add the Flax Egg and mix until evenly combined, then add in half of the dry ingredients and mix with a fork. Add the remainder of the dry ingredients - at some point you will need to switch to using your hands to knead the dough into a ball.
• Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle about ⅓-½" thick, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
• Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
• Top the Sweet Potato Pizza Crust as desired, then return to the oven for an additional 10-12 minutes. You can broil the pizza at the end for an additional 1-2 minutes if you'd like your toppings to be extra crispy! Leftovers will keep in the fridge for up to one week.

SWEET POTATO PIZZA CRUST

Steps:

• In a bowl, whisk the egg.
• For the sweet potato, I baked it at 425F for 50 minutes the night before. Or you can microwave it if you're in a time crunch.
• Add in the sweet potato and all of the other ingredients. Mix together well.
• Press into a dough in the bowl.
• Preheat the oven to 400F.
• Makes 2 mini pizzas or 1 regular pizza.
• Line a pizza pan or a regular pan with parchment paper.
• Place the dough on the pan and flatten out to about 1/2 inch thick. It doesn't have to be perfect!
• Bake at 400F for 30 mins
• Remove, flip, bake 10 more minutes.
• Remove and add toppings. I used applegate pepperoni and cheese.
• Bake 5-10 more minutes.
• Remove, let cool, slice, and enjoy!

SWEET POTATO PIZZA CRUST (YEAST-FREE)

Steps:

• Preheat oven to 375ºF
• Add the diced sweet potatoes into a steamer. Cover with a lid and let steam until fully cooked and tender (about 10 minutes). Set aside to cool.
• Add the sweet potato to a food processor and blend until it is smooth.
• In a large bowl, add 1 ½ cups of the sweet potato, egg, all purpose flour, baking powder, garlic powder, oregano, sea salt and pepper. Stir to combine all of the ingredients.
• It should form into a nice smooth and stretchy dough, with no dry bits.
• Divide the dough into 3 equal parts - this will make 3 medium sized pizzas. If you prefer 2 large pizzas, divide it in two!
• Roll out the dough on a well floured surface until it is about ¼ cm thick. This dough can be rolled fairly thin, if you are using a regular wheat flour. If using a gluten-free all purpose flour, you may want to roll it out on a piece of parchment paper, and not quite as thin. I tested this recipe both ways, and the gluten-free flour option was more likely to tear at this point. As long as you are gentle with it, it will be just fine!
• Bake on a baking sheet or pizza stone for 20 minutes at 375ºF. After 10 minutes, flip the crust over to ensure that both sides get crispy and it bakes evenly. At this point you can add your toppings, or set aside to cool and freeze for later.