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

yield: 11
Cook Time: 1 hour
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
 

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

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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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