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!
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.
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!
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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!
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!
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Sweet Potato Pizza Crust (Vegan and Gluten-Free)
- Total Time: 55 minutes
- Yield: 2 crusts for a total of 4 servings 1x
- Diet: Vegan
Description
Easy, healthy, delicious sweet potato and oat flour pizza crust that’s vegan and gluten-free.
Ingredients
- 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
Nutrition
- Serving Size:
- Calories: 339
- Sugar: 6 g
- Sodium: 387.5 mg
- Fat: 9.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 55.3 g
- Fiber: 8.3 g
- Protein: 9.4 g
- Cholesterol: 0 mg
Jennifer says
This pizza is fantastic! Love the crust and toppings.
Allison says
Thank you!
Ashley says
How do you keep pumping out these amazing recipe??!!! Best vegan pizza and I love the crust.
Allison says
Thank you!
Cassidy says
We made this crust for the first time this weekend because our grocery stores seem to always be out of yeast to make regular pizza crusts. Wow! It turned out so well… we topped one of the pizzas with pesto, roasted vegetables and feta, and the other with pizza sauce and cheese for the kids. Perfect healthy pizza crust.
Allison says
Great to hear! Thanks so much for coming back to let me know. Those toppings sound delicious!
Andrea says
Where do I start ?? The fact that the crust is baked separately is a game changer. I can prepare and bake my crusts ahead of time – then when guests arrive, I pop them in the oven while oven is preheating – assemble my toppings – then top the crust and bake. So happy I came across this recipe – it’s a keeper!!!
Delicious and easy prep. Thank you.