Gluten Free Sweet Potato Pizza Crust Recipe

In our family, we can’t get enough gluten free pizza – pizza for dinner, leftovers in lunch, cold pizza for breakfast – everything is fair game. This gluten free Sweet Potato Pizza Crust is a significant twist on our old favorite, so much so that we can happily enjoy two kinds of pizza in one week without guilt (ok, so my kids never feel guilty, but mom does).

It’s also packed with good for you sweet potatoes which are full antioxidants, fiber, vitamin A and carotenoids, plus they’re fat-free and lower calorie than white potatoes (again, less guilt). Vegan and yeast-free, this sweet potato pizza crust is a grown-up version you could serve nearly anyone, and feel good about it.

And if your kids balk at the veggie toppings on the top, at least YOU still know there are veggies on the INSIDE, and you can put whatever they like on top. Win-Win.

If you pile on lots of toppings like we prefer to do (see photos!), the crust isn’t as easy to pick up and eat like traditional pizza, but baking on a crisper pan covered with parchment will help.

As you can see though, it makes a lovely thick crust which is a refreshing change from the thin, mushy crucifer crusts so many of us have grown accustomed to thinking we must suffer through if we want a semi-healthy gluten free pizza on a Friday night.

You can still pick it up to eat it, but the ladies among us might prefer to use a fork, but it’s not required.

So pile on whatever veggies your family likes best, or top with meat toppings if you like. Treat the pizza like your plate; with pizza, any toppings will work, so long as you like them! If you need to use a fork, so be it. It’ll be worth it!

If you’d prefer to make my traditional, everybody-loves-it, authentic gluten free pizza crust, simply follow along with the topping recipe for a departure from ordinary marinara-style pizza that will wake up your tastebuds with something new!

And don’t forget my award-winning, so-easy gfJules Gluten Free Pizza Crust Mix for traditional, authentic, thick or thin pizza crusts, calzones, pizza rolls and even baguettes! Isn’t it lovely to have choices?

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Gluten Free Sweet Potato Pizza Crust Recipe

Yield: 6 servings

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

This gluten free sweet potato pizza crust recipe is a great one to expand your pizza night horizons for something new. Super healthy sweet potatoes meet your traditional crust in the yummiest of ways!

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Ingredients

Crust:

• 4 cups sweet potatoes, cooked, peeled & mashed (approximately 3 sweet potatoes)
• 1 Tbs. flax or chia seeds
• 3 Tbs. water
• 1 cup (135 gr) gfJules™ Gluten Free All Purpose Flour
• ½ cup plain potato flakes (GF)
• 1 Tbs. olive oil
• 1 Tbs. apple cider vinegar
• 1 Tbs. nutritional yeast (GF) - optional
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1¼ tsp. garlic powder (optional)
• ¾ tsp. sea salt
• 1 tsp. red pepper flakes
• salt & cracked black pepper, to taste

Toppings (pictured):

• 1 Tbs. olive oil
• ¼ - ½ red onion, diced
• 1 cup mushrooms
• 1 cup diced okra
• marinated artichokes
• 1 zucchini, sliced and cut into quarters
• 2 cups chopped kale or baby spinach
• salt and cracked black pepper, to taste
• 1 large sweet potato
• 3 Tbs. milk of choice (dairy or non-dairy)
• 1 Tbs. fresh rosemary, chopped
• 1 tsp. cayenne pepper
• 1 tsp. red pepper flakes
• ½ tsp. coriander
• 1/2 cup cheese of choice – chevre, mozzarella, or shredded Go Veggie® vegan cheese (pictured)
• salt & pepper to taste

Instructions

Preheat oven to 400°F.

Pierce all 5 sweet potatoes several times with fork and roast directly on oven rack for 45 minutes, or until fork tender. Remove and allow to cool enough to handle. The skin will easily separate from the flesh of the potato once cooled.

Add the flax or chia seeds and water to a small bowl, whisk and let stand for 5 minutes to become viscous.

Peel 4 of the potatoes and mash in a large mixing bowl. Add the seed mixture, gfJules™ Flour, potato flakes, olive oil, apple cider vinegar, basil, oregano, garlic powder, sea salt, and red pepper flakes. Mix well.

Line a crisper or round pizza pan with parchment paper and lightly oil. Spoon the sweet potato mixture onto the parchment paper and use a spatula to spread it into a large circle on the pizza pan. Build up the edges as you would with regular pizza if you want a thicker crust edge, or spread the entire mixture evenly to distribute toppings to the crust edge. The mixture should be spread to an approximate thickness of ½ inch, but no more.

Bake in the preheated oven for 35-40 minutes or until the crust is set and the edges are starting to brown.

While crust is baking, heat oil in medium skillet over medium-low heat. Add onion and cook, stirring occasionally, until translucent. Add prepared vegetables (save kale or spinach to the last) to skillet and cook until tender. Add greens and cook until wilted. Remove from heat and add salt and pepper, to taste.

Scoop inside of potato into medium bowl and mash; add milk, herbs and spices and stir until smooth. Spread mixture onto cooked pizza crust.

Top with half of the cheese, cooked vegetables and then remaining cheese. Return pizza to the oven on broil at 450°F for 5-10 minutes, or until greens begin to crisp and cheese melts. Watch to be sure the toppings don’t burn.

Remove and allow to cool slightly before slicing.

Serves 6.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 357Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 17mgSodium 780mgCarbohydrates 52gFiber 11gSugar 15gProtein 13g

Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

Did you make this recipe?

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