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Sweet Potato Crust Pizza (Gluten-Free, No Yeast)

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes
Cuisine: Fusion
Course: Main Course
Servings 2
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Description

A gluten-free, no-yeast Sweet Potato Crust Pizza with a real-food dough made from mashed sweet potato, almond flour, and eggs. The crust bakes up sturdy (thanks to one key FLIP), then gets topped with homemade sauce, baked chicken, veggies, and plenty of mozzarella.

Ingredients
 

For the crust (dough)

  • 2 medium-to-large sweet potatoes
  • 1 tbsp olive oil for coating the potatoes and greasing the tray
  • 3 large eggs
  • 1 cup almond flour
  • 1 tbsp pink Himalayan salt adjust to how salty your salt tastes
  • 1 tbsp dried oregano

For the homemade pizza sauce

  • 143 g about 5 oz tomato paste
  • Handful of basil fresh or frozen
  • 1 tbsp dried oregano
  • 1 tsp black pepper
  • 1 tsp salt

For the toppings

  • Baked chicken finely chopped
  • 300 g about 10.5 oz mozzarella, grated
  • 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 and prep: Preheat the oven to 180C / 350F. Wash the sweet potatoes well and poke holes all over them with a fork so steam can escape.
  • Bake the potatoes: Lightly coat them with olive oil and bake for about 20 minutes. Test with a knife through the center. If it slides in easily they're done, and if not, bake another 5 to 10 minutes.
  • Cool and mash: Let the potatoes cool enough to handle, peel off the skins, and mash thoroughly with a fork or masher until smooth.
  • Mix the dough: In a bowl, combine the mashed sweet potato, eggs, almond flour, salt, and oregano. Mix well into a thick, spreadable dough.
  • Shape the crust: Line a baking tray with parchment and lightly grease it with olive oil. Spread the dough into a round pizza shape and even it out with the back of a spoon (thinner crust crisps up more).
  • Bake the crust with a FLIP: Bake at 180C / 350F for 30 minutes total. After 15 minutes, check the crust, and if it's set enough to handle, carefully FLIP it over on the tray. (If it isn't set, give it another 5 to 10 minutes first.) Poke the top gently with a fork and return it to the oven for the remaining 15 minutes.
  • Cool the crust completely: Let it cool all the way before saucing so it stays crisp.
  • Make the sauce: Stir together the tomato paste, basil, oregano, black pepper, and salt in a small bowl. No cooking needed.
  • Sauce and top: Spread the sauce evenly over the cooled crust. Layer on the baked chicken, bell peppers, onion, corn, and olives, then finish with a generous layer of mozzarella.
  • Final bake: Bake at 180C / 350F for 15 to 20 minutes, until the cheese is melted and bubbling and the veggies are cooked. Rest a minute or two, then serve hot (or cooled, your call).

Notes

  • The FLIP matters most: Flipping the crust halfway through cooks the base from both sides so it doesn't stay soggy. Don't skip it.
  • Cool before saucing: A warm crust plus wet sauce softens everything, so let the crust cool fully.
  • Know your salt: Salt shows up in both the crust and the sauce, so taste as you go if yours is a strong one.
  • Firmer mash, firmer crust: If your mashed sweet potato is very wet, the dough sets slower, so drain or mash it well.
  • Make it dairy-free: The crust and sauce are already dairy-free, so swap the mozzarella for your favorite dairy-free cheese.
  • Make-ahead: The crust freezes well on its own. Bake and cool it, freeze it flat, then top and do the final bake when you're ready.
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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