Who would have thought it would be so easy to make a sweet potato pizza crust? We rarely have time to make pizza dough from scratch, so this simple, healthy alternative is a very worthy alternative when you have a craving for pizza!
And yep, it’s gluten free. Not bad, right?
We use tomato puree for the sauce because we love the intense, tomatoy-flavour. But you can use passata sauce instead if you prefer!
The vegan mozzarella we used is from Cheezly.
Sweet Potato Crust Pizza
| Servings: 1 large pizza |
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Ingredients
For the base
- 500 g sweet potato peeled and roughly chopped
- 2 cups oat flour
For the filling
- 2 tbsp tomato puree
- 1 cup spinach
- 1 red onion sliced
- 3 chestnut mushrooms sliced
- 1 red pepper sliced
- 2 garlic cloves diced
- pinch of salt & pepper
- 2 tsp Italian herbs
- 1 tsp chili flakes
- 2 tbsp olive oil
- a few basil leaves
- 60 g vegan mozzarella sliced
Ingredients
For the base
For the filling
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Instructions
- Preheat oven to 200°C and line a large baking tray with greaseproof paper.
- Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft.
- Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined.
- Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.
- Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges.
- Bake the dough in the preheated oven for 15-18 minutes.
- Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning.
- Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza.
- Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil.
- Bake in oven for 8-10 minutes.
28 comments
Wow this looks incredible! Will give it a go this weekend! Thanks
Glad you like the recipe 🙂 All the best, Roxy (So Vegan)
It is so good and tasty that I just keep doing it !!! Thank you so much for all these wonderful recipes!
Thanks Séverine! Roxy (So Vegan)
Apparently, I’m the only one who doesn’t know how many sweet potatoes equal 500 grams, LOL.
Hey Donna. 500g is roughly the same as two large sweet potatoes. Hope that helps! Roxy (So Vegan)
One of my favorite breakfast foods growing up; now I can’t eat oats. What kind of flour could be substituted? I really would like to make this. Thanks.
Hey Freeman. You can substitute with any flour. Thanks, Roxy (So Vegan)
I made this last night and it was incredible!! I used gluten free flour from Costco and it worked well. I also let it cook in the oven a little longer. The best gluten free crust yet and finally one that has some density and isn’t super thin. I plan to make this once a week! Thank you.
Amazing! Thanks Tessa. Roxy (So Vegan)
Can you freeze it?
Hey Em. We wouldn’t recommend freezing the pizza because the consistency might change. But you can pre-make the dough and leave it in the fridge overnight.
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My absolute favorite pizza base recipe! So simple and delicious, thanks so much! 🙂
Thank you! Roxy ( So Vegan)
Do you think it will work with rice flour instead?
I assume it will work if I swap sweet potato for butternut squash? Yum! Thank you 🙂
Yep absolutely. Let us know how it goes!
Hi,
2 cups of flour is around how much in grams ? This looks delicious
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Hi! Many Thanks for the recipe , just a question, how many aprox. calories provide a portion of this pizza?
Would love to try. Is it ok for someone with high cholesterol?
Can you white potato be used as well? Certain types of sauces or topping may mix better so I”m just curious. BTW, steaming potatoes is the healthiest way to cook them.
do you think it would work to make the rounds smaller for either individual pizzas or for dinner crackers?
Do you happen to have the nutritional info for the crust?