Easy, healthy, delicious sweet potato and oat flour pizza crust that’s vegan and gluten-free.
- 4 heaping cups peeled diced sweet potatoes (from 2–3 medium sweet potatoes)
- 1 1/2 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
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 1/4 cup non-dairy milk or water, if needed
- 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 1/4 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 1/3 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.
Keywords: sweet potato pizza crust, oat flour pizza crust