28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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OCT17

SWEET POTATO PIZZA CRUST | VEGAN & GLUTEN-FREE

51 Comments

Sweet potato, sweet potahto. No matter your choice of pronunciation, sweet potatoes speak our

bodies’ health language. They’re rich in Vitamins A, C, and B6, and packed with fiber,

manganese, and potassium. Plus, they’re absolutely delicious and rock that vivacious orange hue

year-round. And who doesn’t get down with vitamin-rich vivaciousness?

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28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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Over the last few years, the trend in pizza making has been to use veggies (e.g., cauliflower)

and other unexpected ingredients (e.g., quinoa) as the base in pizza crust. I have recipes

for cauliflower pizza crust and quinoa pizza crust on the blog, and both pleasantly surprise me

time and time again. So, after going a little wild with my sweet potato purchases while grocery

shopping the other week, I figured I best transform my favorite fall staple into something a bit

out of the pizza box.

I’m willing to bet you’ve already made an educated guess based on the title of this post, but that

pile of sweet potatoes was steamed, mashed, and mixed into the most delicious plant-based

pizza crust I’ve evah tasted. Sweet potatoes are mixed with oat flour, a bit of almond meal, a

chia egg, olive oil, apple cider vinegar, and a zesty array of spices. Then, the mixture is plopped

on a pizza pan, spread into a circle, and nudged into a toasty oven.

The crust puffs as it bakes thanks to the apple cider vinegar, and the seasonings create the most

wonderful aroma. The outer edges become subtly crispy while the interior is sturdy yet tender

and oh-so-good. Although I love both cauliflower and quinoa crusts, sweet potato crust takes

the cake pizza pie. You can honestly add whatever toppings your pizza-seeking soul desires,

because just about anything is amazing nestled atop this flavorful crust. For the photos, I

topped it with homemade pizza sauce, vegan parmesan, artichokes, cherry tomatoes, and basil

P O P U L A R P O S T S

R E C I P E A R C H I V E S

SEL EC T MON T H

28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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before broiling it another 5 minutes to wilt the toppings ever so slightly. However, other

combinations I’ve loved include 1) pizza sauce, vegan mozzarella, tomatoes, and basil, 2) vegan

mozzarella, garlic, tomatoes, and chili flakes, and 3) pizza sauce, vegan mozzarella, portobello

mushrooms, and arugula.

It’s hard to go wrong with a crust that’s so right. Oh yeah, I went there. It’s the crust talking; its

deliciousness has me all flustered.

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28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

5.0 from 7 reviewsSWEET POTATO PIZZA CRUST | VEGAN & GLUTEN-FREE

Author: Ashley Melillo | Blissful Basil

Recipe type: Pizza, Crust

Serves: 12 Slices

Ingredients

5½ cups peeled and cubed sweet potatoes (about 2 large

sweet potatoes)

1 tablespoon chia seeds

3 tablespoons water

1¼ cup gluten-free oat flour

¼ cup almond meal

1 tablespoon olive oil

1 tablespoon apple cider vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

1¼ teaspoons garlic powder

½ teaspoon fine-grain sea salt

pinch of chili flakes

Instructions

1. Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until

fork-tender.

2. Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room

temperature for 10 minutes to create a chia egg.

3. Preheat oven to 400F.

4. Add the steamed sweet potatoes to a large mixing bowl and mash them.

5. Add in the chia egg, oat flour, almond meal, olive oil, apple cider vinegar, basil, oregano,

garlic powder, sea salt, and chili flakes. Stir together until combined.

6. Line a round pizza pan with parchment paper. Scoop the sweet potato mixture onto the

parchment paper and use a spatula to spread it into a large circle on the pizza pan. This

process takes 5-10 minutes, so be patient as you're smoothing out the crust. When

you're done, you should have a ½-inch thick pizza crust.

7. Pop the pizza pan in the oven and bake for 25-35 minutes or until the crust is set and

the edges are golden brown.

8. Remove the crust from the oven and let cool.

9. Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes,

basil) and return the pan to the oven and broil for 5 minutes.

10. Slice, serve, and refrigerate leftovers.

Print

…And a Very Veggie

New Year to You

7-Ingredient

Hasselback Sweet

Potatoes with

Avocado Aioli |

vegan, gluten-free

Light & Crispy

Southwest Tortilla

Pizza with Cilantro-

Serrano Pesto

Vegan + Gluten-

Free Superfood

Pizza with Quinoa

Crust

Light + Healthy

Chicago Style Pizza

Healthy Santa Fe

Pizza

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579Like Tweet 24 Dijeli 2

Filed Under: Bigger Bites, Gluten-Free, Pizza, Recipes, Vegan Tagged With: crust, Dinner, gluten free, Healthy, Meatless Monday,

Pizza, Recipe, sweet potato, sweet potato crust, Vegan, Vegetarian

COMMENTS

Meredith @ Unexpectedly Magnificent says:October 17, 2014 at 9:49 am

Hell to the yes! I love everything sweet potato: sweet potato tempura sushi, sweet potato fries,

sweet potato burgers. Sweet potato pizza crust? Count me in!

Reply

Jen says:October 17, 2014 at 10:47 am

Amazing!! I was just craving pizza and you have saved the day :) Thank you!!

Reply

Michele @ Two Raspberries says:October 17, 2014 at 2:07 pm

this looks out-of-this-world! yummmyyy!!! pinning this delicious wonder ;-) I am totally going to try

this soon, it sounds totally ah-mazing!

Reply

Ashley says:October 22, 2014 at 11:00 am

Thanks so much for your sweet words and pinning, Michele! I hope you enjoy the recipe :)

Reply

celeste jackson says:October 17, 2014 at 4:55 pm

I think you just created my new favorite pizza! Goodbye Gino’s it’s been nice.

Reply

Ashley says:October 22, 2014 at 10:59 am

Haha, that’s amazing! Gino’s… probably one of the few non-vegan pizzas I still miss. Deep dish

will be my next undertaking :)

Reply

Beth says:October 19, 2014 at 4:00 pm

Trying this tonight for myself, the hubs and the baby!

Reply

Ashley says:October 22, 2014 at 10:49 am

I hope you and your family enjoyed it, Beth! :)

Reply

14K+ Email Print

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cristina says:October 21, 2014 at 12:44 am

this looks amazing!

Reply

Ashley says:October 22, 2014 at 10:29 am

Thanks, Cristina!

Reply

Emma says:October 21, 2014 at 7:56 am

This looks and sounds mighty delicious! Love the sweet potato crust and your choice of toppings :)

Reply

Ashley says:October 22, 2014 at 10:29 am

Thanks, Emma! Sometimes keeping the toppings simple is the way to go, and you can really taste

the flavors of the crust by simplifying what’s on top :)

Reply

Karen | Lushious Eats says:October 22, 2014 at 2:47 pm

Oh wow, my mouth is literally watering. I love pizza, it is my true love, but sweet potato pizza has

never crossed my mind. It looks fab! I really would love to create this little gem in my kitchen. YUM! Thanks

for sharing this great idea!

Reply

Ashley says:October 29, 2014 at 8:54 am

Thanks so much, Karen! I hope you have the chance to make this pizza crust; it’s really tasty and

filled with so much goodness!

Reply

Christy says:October 24, 2014 at 7:25 pm

I just made this!! Omg!! Soooo delicious!! Thank you!!!

Reply

Ashley says:October 29, 2014 at 8:33 am

Thank YOU for commenting with such awesome feedback, Christy! So happy you’re enjoying it

so much :)

Reply

Kris says:October 26, 2014 at 2:09 pm

I made the sweet potato crust just last night and it was SO good! Love the texture! I just roasted my

favorite veggies and put them on top! I really love how different and delicious your recipes are! :)

Reply

28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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Ashley says:October 29, 2014 at 8:18 am

Thanks so much for your sweet words, Kris! I’m so glad that you enjoyed the sweet potato crust,

and topping it with roasted veggies sounds delicious. Thanks for taking the time to comment with your

results; I really appreciate it!

Reply

N says:November 23, 2014 at 2:35 pm

Just made this for lunch and it was delicious! Definitely only served 3 not 12. We may eat squirrel

food but not the same portions they would hahah! Can’t wait to try more recipes. Cannot believe how little

you eat!

Reply

Ashley says:November 23, 2014 at 3:46 pm

I’m so glad you enjoyed it, and thanks so much for taking the time to comment! As for the

servings, 12 is the approximate number of slices, not how many people it serves! Trust me, I eat a lot more

than that! I’ve been known to eat almost half of this pizza myself :)

Reply

GLADYS MADDIN says:December 7, 2014 at 11:50 am

hello, sounds like a wonderful recipe, can you please tell me the nutritional values thanks so much

Reply

ed says:December 19, 2014 at 11:21 pm

Can you use regular flour? My life does not necessitate gluten-free food products.

Reply

Ashley says:January 5, 2015 at 2:48 pm

Hi, Ed! Yes, you can definitely substitute regular flour, but I would add it in slowly in case you

need to adjust the amount because different flours vary in their ability to absorb liquids. I hope this helps!

Reply

Terje says:December 20, 2014 at 2:42 pm

Oooh, fhis looks amazing! I had already nearly given up on trying to find a pizza recipe I could use

(I have issues with wheat, eggs and dairy), but this makes me want to give it a go! The chia seeds can probably

be replaced with flax seeds, right?

Reply

Ashley says:January 5, 2015 at 2:45 pm

So sorry for the delay in my response! Yes, you can definitely substitute flax seeds for chia, they

just might impart a bit more flavor than chia typically does. I hope you enjoy this recipe, Terje!

Reply

Lauren says:December 31, 2014 at 6:27 pm

This.. Is.. AWESOME! Seriously..I could destroy that whole pizza. The taste is ridiculously

28. 3. 2015. Sweet Potato Pizza Crust | Vegan & Gluten-Free

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delicious and we are huge pizza addicts/pizza snobs and we both loved it. New favorite pizza. We found the

dough to be paper thin but I think that was my fault as I used a large rectangle pan. Next time I will use a

round pizza pan. Love, love, loved this!

Reply

Ashley says:January 5, 2015 at 2:33 pm

Hi, Lauren! Your comment makes me so happy, especially since you consider yourselves to be

pizza addicts! I’m so glad you enjoyed it. I’ll have to try it in a rectangular pan, as well. A super-thin sweet

potato crust sounds delish!

Reply

Lena says:January 5, 2015 at 3:12 pm

Hi!

I made this pizza yesterday with roasted brussel sprouts and red onions on top. It was delish! I like the crust’s

texture and I love the sweet potatoe in it.

Thank you for sharing this recipe, will publish it soon on my blog, of course with you as recipe creator!

Lena

Reply

Ashley says:January 6, 2015 at 11:52 am

You’re welcome, Lena! Thanks for taking the time to comment with your sweet feedback. I’m so

glad you enjoyed this recipe so much, and I love the brussels sprout and red onion combination — sounds

delicious!

Reply

Anne says:January 22, 2015 at 12:38 pm

Hey Ashley,

I made this for my family and I tonight. It was huge hit. My mum wouldn’t stop talking about its lovely flavour

:)

Reply

Ashley says:January 23, 2015 at 10:28 am

Hi, Anne! So great to hear that you had a chance to make this and that it was a hit! I love that

your mom kept talking about it — always the best kind of compliment. Thanks for taking the time to come

back and comment with your results; it’s so helpful and encouraging to receive feedback!

Reply

Pascale says:February 14, 2015 at 11:50 am

It’s in the oven right now, looks sooo good i can’t wait!

Reply

Ashley says:February 14, 2015 at 1:32 pm

I hope you enjoy it, Pascale!

Reply

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Stephanie says:February 14, 2015 at 7:21 pm

Is there a grain free flour I could use besides oat flour? Do you think coconut flour wold work?

Reply

Ashley says:February 15, 2015 at 7:01 pm

Hi Stephanie! I haven’t tried making this with any other flours, but light buckwheat flour might

work. You can try coconut flour but I would reduce the amount significantly as it tends to be very

absorbent. Hope one of those options works out for you!

Reply

Lydia says:March 1, 2015 at 2:44 pm

This looks AMAZING!! Quick question – I read that you can replace the chia seeds with flax seeds,

but what about replacing all of the flour with the almond flour? Many of my clients (myself included) can’t do

grains at all. What do you think? Can’t wait to try this!!

Reply

Ashley says:March 2, 2015 at 9:57 am

Thanks, Lydia! I haven’t tried replacing the flour with almond flour, but I definitely think it could

work. I would probably lean towards blanched almond flour vs almond meal and would adjust the amount

based on how absorbent it is compared to grain-based flours. I’d love to hear how it turns out if you give it a

try! Enjoy!

Reply

Lydia says:March 8, 2015 at 11:11 am

Thanks Ashley! I will definitely let you know if I give it a try :) Fingers crossed!

Reply

Ashley says:March 11, 2015 at 8:28 am

Hi again, Lydia! I was thinking about this a bit more, and I have another idea in case the

almond flour/meal substitution doesn’t work. If you and your clients are able to consume buckwheat, I

would create a flour out of raw buckwheat groats (process them for a few minutes in a food processor)

and use that as a substitute for the oat flour. I think that will yield a similar texture within the crust.

You could also try blanched almond flour instead of almond meal since it has a lighter, airier texture. I

hope this helps!

Reply

Lydia says:March 11, 2015 at 8:36 am

Oh my goodness, you are so thoughtful to keep thinking about my question!!! I love the

idea of using buckwheat groats, but unfortunately they are still a grain, and therefore off limits for

some of my clients with autoimmune conditions. I will play around with the blanched almond flour

and see how that goes, and will definitely let you know! Thank you so much again :)

Ashley says:March 11, 2015 at 8:44 am

You’re welcome! I like trying to figure out alternatives so that everyone can enjoy.

Question: so even though buckwheat is a seed, does the body treat it like a grain? I’m always trying

to learn more about grain-free cooking and baking because it’s quite complex. Either way, I’m

hopeful that blanched almond flour will do the trick!

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Michelle says:March 7, 2015 at 6:03 pm

Soooo good! Just made this loaded with veggies.. holds together really well too. :)

Reply

Ashley says:March 11, 2015 at 8:32 am

I’m so glad you enjoyed it, Michelle! I’m consistently surprised by how well this holds together,

and I’m happy to hear that you had the same experience. Thanks for taking the time to share your feedback!

Reply

Lydia says:March 11, 2015 at 8:59 am

Hi there,

Yes, you are absolutely right that it is a seed and will most likely work for most of my grain-free clients, but for

some reason it doesn’t work for everyone. Buckwheat is a “pseudo-grain” meaning it is in the same category as

my other favorite seed, quinoa – not technically a grain, and hosting tons of nutritional properties, but some

bodies have a hard time digesting them nonetheless. I may try it with a combo of buckwheat and almond, and

then with just blanched almond flour. Time for some fun in the kitchen! :)

Reply

Ashley says:March 12, 2015 at 8:08 am

Thanks for the clarifying, Lydia! So interesting that some grain-free individuals can handle

buckwheat and others can’t. I really hope the combination of buckwheat/almond or all blanched almond

flour works. I’d love to know how it turns out if you have time to report back. Thanks again for your

expertise on the buckwheat grain debate — so interesting!

Reply

C. FRUITY says:March 12, 2015 at 11:58 am

Looks awesome! Thank You!

Reply

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