Gluten-Free Sweet Potato Pizza Crust

On Saturday night I had some serious motivation out of nowhere to make something creative. I perused through my fridge and kitchen, noticing that I had a sweet potato on its last leg as well as some frozen grated zucchini in the freezer. We had spaghetti sauce and cheese, plenty of veggies…

sweet potato + zucchini + cheese = pizza?!

In my world, YES!

gluten-free sweet potato pizza crust

In a large bowl I mixed together grated sweet potato, grated zucchini, almond flour, egg, parmesan cheese, ground flaxseed, water, a touch of olive oil, and spices. Then I smoothed the dough onto a well-greased baking pan and let it bake for 50 minutes.

gluten-free sweet potato pizza crust

Next, I removed the crust from the oven, added sauce, cheese and toppings and let it bake for another fifteen minutes.

For toppings I used: banana peppers, olives, tomatoes, and onion.
For cheese: I used monterey jack because that’s what I had on hand, but you could use mozzarella. I used cheddar cheese as well. I love cheese.

gluten-free sweet potato pizza crust

To finish it off, I turned the oven to broil and let the top crisp up to perfection.

gluten-free sweet potato pizza crust

Dana and I finished this pizza with no problem.

gluten-free sweet potato pizza crust

It was seriously delicious! I was wondering if the sweet potato would make for a sweet crust, but I think all of the cheese counteracted any possibility of that! I loved how it made the house smell too; like a quaint little pizza shop!

I will warn you though, I had to use a fork to eat it because it fell apart in my hands a bit.

Gluten-Free Sweet Potato Pizza Crust
Serves: 2
  • basil
  • oregano
  • black pepper
  • 1 egg
  • 1 Tbsp flax seed
  • 3 Tbsp water
  • 2 Tbsp parmesan, grated
  • 1 cup almond flour
  • 1 tsp olive oil
  • garlic powder
  • ¼ cup zucchini, shredded and squeezed to release water
  • 1 heaping cup sweet potato, shredded
  • favorite pizza toppings
  • no-sugar added spaghetti sauce
  • monterey jack cheese (or mozzarella)
  • cheddar cheese
  1. Preheat oven to 375 degrees F. Prepare 9 x 13 cookie sheet with olive oil or non-stick cooking spray.
  2. In a large bowl, mix all ingredients until thoroughly combined.
  3. Spread onto prepared pan until diameter is ¼-1/2 inch thick.
  4. Spray the top of the crust with olive oil.
  5. Bake for 50 minutes. Add as much sauce, cheese, and whatever toppings you like and bake 15 more minutes. I finished it off under the broiler to crisp up the top too.

Happy Monday and happy eating!

14 thoughts on “Gluten-Free Sweet Potato Pizza Crust

  1. Total yum! When I saw your photo, I couldn’t wait to check out the recipe!! How do you think the crust would turn out without the cheese? Is it just for flavor? I’ve noticed that my tummy does A LOT better when I avoid dairy :/ I mean, I’d make a sacrifice for this pizza because it looks SO worth it!
    Becky @ Olives n Wine recently posted…Red Thai Curry StewMy Profile

    • Ha ha, I think it would be okay without the cheese but you may have to bump up the eggs to help bind it. Unfortunately, I think my tummy does better without dairy too, so I’m TRYING to scale back, but it’s hard.

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