This vegan and gluten-free sweet potato pizza crust is made with sweet potatoes, oat flour, flax, and herbs. It’s perfect for weekday pizza cravings!

straight on shot of a slice of sweet potato crust pizza

Are you one of those people that wishes pizza was a food group? I’m with you. I could easily eat it every day of the week! That got me thinking about ways to make pizza even healthier so that I could make this dream a reality.

Don’t get me wrong, there’s nothing unhealthy about regular pizza, especially if it’s made from scratch with organic flour, good quality sauce, and grass fed/organic cheese (or vegan cheese!). But there are ways to make it even better for you, starting with the crust.

I was a little skeptical when I set off on this alternative pizza crust adventure, but I’m all too happy to report that I find this vegan sweet potato pizza crust even tastier than its traditional doughy, glutenous counterpart. While I usually think of pizza crust as a mere canvas for tasty toppings, I really loved the mildly sweet and garlicky flavour, as well as the wholesome texture, of this crust.

Plus, it’s less filling than traditional flour crust, so you get to eat even more pizza! Win win.

close up shot of the sweet potato crust showing how thick and puffy it is

overhead shot of the fully baked pizza crust

This sweet potato pizza crust is:

Vegan
Gluten-free
Easy and quick to make (no leavening required)
Virtually foolproof!

How to make it:

First, steam 4 cups of diced sweet potato and then mash them in a large bowl.
To the bowl, add oat flour, ground flax, salt, garlic, apple cider vinegar, nutritional yeast, oregano, basil, olive oil, baking powder, and non-dairy milk or water. Stir to incorporate.
Line 2 baking sheets with parchment paper and divide the dough between them. Spread with a spatula to a thickness of approximately ⅓ of an inch. Bake the crusts at 400 degrees F for 20 minutes.
Add desired toppings to the pre-baked crusts and bake at 450 degrees F for 8-10 minutes. Slice and enjoy!

overhead shot of the unbaked pizza crust on parchment paper

overhead shot of the fully baked sweet potato pizza crust

Can I make the pizza crusts ahead of time?

I haven’t tried this, but I imagine that you can. Make sure to let the crusts cool completely before transferring them (while still on the parchment paper) to an airtight container or bag. Store them in the refrigerator until ready to use.

can I use other flours in place of oat flour?

Again, I haven’t tried using any other flours, but buckwheat flour and chickpea flour would probably work. Emphasis on probably. Let me know how it goes if you try them!

overhead shot of the sweet potato crusted pizza prior to baking

I used goat milk mozzarella on the pizza that I photographed, which, unbeknownst to me, doesn’t melt the same way that cow’s milk mozzarella does! So forgive me for the photos which make it appear as though the cheese isn’t baked. I can assure you that it is!

I hope you like this sweet potato pizza crust! If you make it, let me know how it turned out by leaving a comment and rating below. And if you use Instagram, share a photo of your pizza crust and tag @upbeet.kitchen and #upbeetkitchen so that I can see. 🙂

Enjoy!

Sweet Potato Pizza Crust (Vegan and Gluten-Free)

★★★★★

5 from 3 reviews

Author: Allison
Total Time: 55 minutes
Yield: 2 crusts for a total of 4 servings 1x
Diet: Vegan

Print Recipe

Description

Easy, healthy, delicious sweet potato and oat flour pizza crust that’s vegan and gluten-free.

Ingredients

Scale

4 heaping cups peeled diced sweet potatoes (from 2–3 medium sweet potatoes)
1 ½ cups oat flour
2 tbsp ground flax
2 medium cloves of garlic, minced
1 tbsp apple cider vinegar
1 tbsp nutritional yeast
1 tbsp extra virgin olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp fine sea salt
½ tsp baking powder
¼ cup non-dairy milk or water, if needed

Instructions

Place the sweet potato in a steamer basket over a pot of boiling water, cover with the lid, and steam for 15 minutes, or until fork tender. Transfer to a large mixing bowl and mash with a potato masher.
Add the oat flour, flax, garlic, apple cider vinegar, nutritional yeast, olive oil, oregano, basil, salt, and baking powder. Stir to combine. The consistency should be spreadable and scoopable, not runny. Add ¼ cup more oat flour, if needed, to achieve the correct thickness. Likewise, if it is too thick, add the non-dairy milk or water.
Preheat the oven to 400 degrees F and line 2 pizza stones or baking sheets with parchment paper. Divide the batter evenly between the two pans. Lightly wet a spatula and spread the dough into an oval or circle shape about ⅓ of an inch thick. Bake the crusts for 20-25 minutes, or until lightly browned around the edges and firm all over. NOTE: Baking times vary depending on your oven and the type of pan that you use. You definitely want to make sure that the crusts are baked through, because you don’t want the middle to be under-cooked.
Increase the oven temperature to 450 degrees F. Top the crusts with desired toppings. I went with pizza sauce, roasted broccoli, olives, onion, goat feta, and pecorino.
Return the pizzas to the oven and bake for 8-10 minutes, then broil for 1 minute, if desired, to brown the cheese.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Cuisine: Mediterranean

Keywords: vegan gluten-free sweet potato pizza crust