Sweet Potato Crust Mini Pizzas (Gluten-Free, No Yeast)

If you loved my Sweet Potato Crust Pizza, these are the same gluten-free version just shaped into 11 small pizzas. Same dough, same sauce, same toppings. Perfect for kids, parties, or those nights when everyone wants to pick their own toppings and build their own. No yeast, no proofing, no flour blends. Just real food. 

Why this recipe?

1. Made with real food. Sweet potato, almond flour, egg, salt, oregano. That's the WHOLE dough. No xanthan gum, no rice flour blend, no specialty ingredients.
2. NO yeast. No proofing, no rising, no waiting. You mash, mix, and bake.
3. It doesn't go soggy. A mid-bake FLIP (more on that below) cooks the base from both sides so it stays firm under the toppings.
4. Mini size, BIG versatility. Great for kids' lunches, party platters, or meal prep. Everyone can top their own.
5. They disappear fast. These went quicker than the large version ever did.

What makes a sweet potato crust work?

Most no-flour crusts fail because of moisture. Cauliflower holds too much water, which is why those crusts never firm up. Sweet potato is dense and starchy, and once baked and mashed, that starch acts like the structure you'd normally get from flour and gluten.

Almond flour absorbs extra moisture and keeps the dough from going gummy. Eggs bind everything so you can shape it and pick it up. Bake it right (and FLIP it), and you get a crust with real hold.

Ingredient You’ll Need

• Sweet potatoes
• Almond flour
• Eggs
• Salt
• Dried oregano
• Olive oil
• Tomato paste
• Basil
• Black Pepper
• Chicken
• Mozzarella
• Bell peppers
• Onion
• Corn
• Olives

How to Make Sweet Potato Crust Mini Pizzas

Bake and mash the sweet potatoes

1. Preheat the oven to 180°C / 350°F: Wash the sweet potatoes and poke holes all over with a fork so steam can escape.

Bake the sweet potatoes: Coat with olive oil and bake for about 20 minutes. Test with a knife through the center. If it slides in easily, they're done. If not, bake another 5 to 10 minutes.

Cool and mash: Let them cool, peel the skins, and mash until smooth.

Make the dough and shape the minis

Mix the dough: Combine the mashed sweet potato, eggs, almond flour, salt, and oregano in a bowl. Mix into a thick, spreadable dough.

Prep the tray: Line a baking tray with parchment paper and grease it lightly with olive oil.

Shape the minis: Two options. Scoop and shape 11 individual rounds on the parchment (about 3 to 3.5 inches / 8 to 9 cm across). OR spread the dough into one large round, then cut out circles with a round cutter, jar lid, or glass rim. Keep them even in thickness. Thinner crust = crispier.

Bake the crusts (don't skip the FLIP!)

Bake at 180°C / 350°F for 30 minutes total, with a FLIP halfway: After the first 15 minutes, check the crusts. If set enough to handle, carefully flip each one. (If not, give them 5 to 10 more minutes before flipping.) Poke the surfaces with a fork, then return to the oven for the remaining 15 minutes. The FLIP cooks the base from both sides so it doesn't stay soggy.

Cool completely: Let the crusts cool ALL the way before saucing. Warm crust plus wet sauce = soggy crust.

Make the sauce and assemble

9. Mix the sauce: Stir together the tomato paste, basil, oregano, black pepper, and salt. No cooking needed.
10. Sauce and top: Spread sauce evenly over each cooled crust. Add the chicken, bell peppers, onion, corn, olives, and finish with mozzarella.

9. Final bake: Bake at 180°C / 350°F for 15 to 20 minutes, until the cheese is melted and bubbling. Let them rest a minute, then serve.

Tips

• Don't skip the FLIP: It's the difference between a firm base and a soggy one.
• Cool the crusts FULLY before saucing: Impatience here = soft crust.
• Keep the minis even in thickness: Uneven minis mean some are crispy and some are soft.
• Taste-check your salt: Between the crust and sauce, salt adds up.
• Dry your mash: Wet sweet potato = loose dough = longer bake time. Firmer mash, firmer crust.
• Pre-cook your toppings: The final bake is short. Use already-baked chicken and finely chopped veg.

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Sweet Potato Crust Mini Pizzas (Gluten-Free, No Yeast)

yield: 11

Cook Time: 1 hour hr

These gluten-free mini pizzas are made with a sweet potato and almond flour crust, topped with homemade pizza sauce, baked chicken, veggies, and melted mozzarella. No yeast, no proofing, no flour blends. Just 11 grab-and-eat mini pizzas that are crispy, loaded, and easy to make.

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Ingredients

 

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For the crust (dough)

• ▢ 2 medium-to-large sweet potatoes
• ▢ 1 tbsp olive oil
• ▢ 3 large eggs
• ▢ 1 cup almond flour
• ▢ 1 tbsp pink Himalayan salt
• ▢ 1 tbsp dried oregano

For the pizza sauce

• ▢ 143 g 5 oz tomato paste
• ▢ 1 handful basil fresh or frozen
• ▢ 1 tbsp dried oregano
• ▢ 1 tsp black pepper
• ▢ 1 tsp salt

For the toppings

• ▢ 1 cup finely chopped baked chicken
• ▢ 300 g 10.5 oz mozzarella, grated or cut into small pieces
• ▢ 1/2 red bell pepper finely chopped
• ▢ 1/2 yellow bell pepper finely chopped
• ▢ 1/2 green bell pepper finely chopped
• ▢ 1 medium onion chopped
• ▢ 1/2 cup corn
• ▢ 1/3 cup olives whole or halved

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Instructions

• Preheat the oven to 180°C / 350°F: Wash the sweet potatoes and poke holes all over with a fork so steam can escape.
• Coat the sweet potatoes with olive oil and bake for 20 minutes: Test with a knife through the center. If it slides in easily, they're done. If not, bake another 5 to 10 minutes.
• Let the sweet potatoes cool, peel the skins, and mash until smooth.
• In a bowl, combine the mashed sweet potato, eggs, almond flour, salt, and oregano. Mix into a thick, spreadable dough.
• Line a baking tray with parchment paper and grease lightly with olive oil.
• Scoop and shape 11 individual rounds on the parchment (about 3 to 3.5 inches / 8 to 9 cm across). OR spread the dough into one large round and cut out circles with a round cutter, jar lid, or glass rim. Keep them even in thickness.
• Bake at 180°C / 350°F for 15 minutes. Check if the crusts have set enough to handle.
• Carefully flip each crust over. Poke the surfaces gently with a fork. Return to the oven for another 15 minutes. This FLIP keeps the base from going soggy.
• Remove the crusts and let them cool completely before saucing. Do NOT sauce warm crusts or they will soften.
• Mix the tomato paste, basil, oregano, black pepper, and salt in a small bowl. No cooking needed.
• Spread sauce evenly over each cooled crust. Add the chicken, bell peppers, onion, corn, and olives. Finish with mozzarella.
• Bake at 180°C / 350°F for 15 to 20 minutes, until the cheese is melted and bubbling. Let rest for a minute, then serve.

Notes

• The FLIP in steps 7-8 is the key to a firm crust. Don't skip it.
• Use pre-cooked toppings since the final bake is short.
• Crusts freeze well on their own. Bake, cool, freeze flat, then top and do the final bake when ready.
• Reheat leftovers in the oven, not the microwave.

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