This vegan, gluten-free sweet potato pizza crust is as nourishing as it is flavorful. Steamed 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.
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?
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 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.
Sweet Potato Pizza Crust | Vegan & Gluten-Free
Ingredients
- 5 1/2 cups (28 ounces) peeled and small-cubed sweet potatoes
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon fine-grain sea salt
- Pinch of chili flakes
Instructions
- Be sure to measure out 5 1/2 cups of sweet potato cubes (i.e., don't estimate based on the number of potatoes). Steam the sweet potato cubes in a steamer or over the stove for 30 minutes or until fork-tender.
- 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.
- Preheat oven to 400F.
- Add the steamed sweet potatoes to a large mixing bowl and mash them.
- 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 and all of the oat flour has been incorporated. The mixture should resemble a loose bread dough—sticky and damp yet slightly stretchy.
- Line a round perforated pizza pan (i.e., vented) with parchment paper.
- Scoop the sweet potato dough onto the lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
- Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
- Remove from the oven and let cool slightly.
- Add desired toppings (e.g., pizza sauce, vegan parmesan, artichokes, cherry tomatoes, basil) and return the pan to the oven and cook for another 5 to 10 minutes or broil for 5 minutes, until the toppings reach desired doneness.
- Slice and serve immediately.
- Refrigerate leftovers* for up to 4 days.
Notes
**To reheat leftovers: Preheat the oven to 400F. Spread the leftover pizza slices onto a parchment-lined baking pan, and bake for 8 to 10 minutes, or until warmed through and the bottom of the slices becomes slightly crisp.
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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!
Amazing!! I was just craving pizza and you have saved the day :) Thank you!!
this looks out-of-this-world! yummmyyy!!! pinning this delicious wonder ;-) I am totally going to try this soon, it sounds totally ah-mazing!
Thanks so much for your sweet words and pinning, Michele! I hope you enjoy the recipe :)
I think you just created my new favorite pizza! Goodbye Gino’s it’s been nice.
Haha, that’s amazing! Gino’s… probably one of the few non-vegan pizzas I still miss. Deep dish will be my next undertaking :)
Trying this tonight for myself, the hubs and the baby!
I hope you and your family enjoyed it, Beth! :)
this looks amazing!
Thanks, Cristina!
This looks and sounds mighty delicious! Love the sweet potato crust and your choice of toppings :)
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 :)
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!
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!
I just made this!! Omg!! Soooo delicious!! Thank you!!!
Thank YOU for commenting with such awesome feedback, Christy! So happy you’re enjoying it so much :)
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! :)
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!
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!
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 :)
hello, sounds like a wonderful recipe, can you please tell me the nutritional values thanks so much
Can you use regular flour? My life does not necessitate gluten-free food products.
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!
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?
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!
This.. Is.. AWESOME! Seriously..I could destroy that whole pizza. The taste is ridiculously 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!
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!
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
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!
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 :)
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!
It’s in the oven right now, looks sooo good i can’t wait!
I hope you enjoy it, Pascale!
Is there a grain free flour I could use besides oat flour? Do you think coconut flour wold work?
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!
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!!
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!
Thanks Ashley! I will definitely let you know if I give it a try :) Fingers crossed!
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!
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 :)
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!
Soooo good! Just made this loaded with veggies.. holds together really well too. :)
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!
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! :)
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!
Buckwheat is from the rhubarb, not wheat. That is a very strong flavor .
Looks awesome! Thank You!
This looks amazing but what can you substitute the almond meal for if you have a nut allergy?
For anyone interested, I tried this recipe tonight using about 1/2 cup almond flour (blanched) and 1/4 cup arrowroot flour instead of the oat flour, and it was amazing! Topped it with pesto, tomato, and mozzarella. Yum!! Thanks for this recipe!
Hi, Karen! You’re welcome. Thanks for sharing your adjustments to make it grain-free!! I know that so many people will appreciate this, and I can’t wait to try it myself.
Oh hooray! Thanks so much Karen – I hadn’t thought about the arrowroot flour, but that’s perfect! Can’t wait to try it again.
Thanks for the tip.
This looks so amazing! Can’t wait to try this combo for a crust!
This looks delicious. I’m just wondering: do you think this would still taste good and work well without the oil?
I just made this last night. The flavor was great, but mine turned out be too mushy on the inside. Is this how it’s supposed to be or did I do something wrong? Thanks :)
Hi, Nan! I’m glad you enjoyed the flavor, but I’m sorry that the center didn’t set for you. It should be evenly set throughout the crust and definitely shouldn’t be mushy on the inside. It’s hard to know exactly what went wrong, but here are a couple thoughts/questions:
1) Did you measure out exactly 5 1/2 cups of sweet potatoes? Because sweet potato size varies significantly, it’s important to measure out the diced cups prior to steaming. If you had more than 5 1/2 cups, it could definitely lead to a mushy center.
2) What type of pan did you use? Non-pizza pans can cause the crust to steam which can lead to a mushy texture.
3) How thin was the crust prior to baking?
Hi! Yes, I did measure the sweet potatoes and followed the recipe exactly as far as I know. I used parchment on a round pizza pan and pressed it out to what appeared to me to be a good thickness, but maybe not.
I just made this! It is fantastic! Better than most non-vegan non-gluten free pizza by far! The flavor is incredible. I had to sub flax seeds but that didn’t negatively affect the flavor. For toppings I used my homemade sauce, minced garlic, bell peppers, and onions. Topped it off with peperoncinis and red pepper flakes. Thank you so much! This recipe is so worth the time and will become a regular in my life!
Hi, Jess! I’m so glad you’re enjoying the sweet potato crust! Thanks for taking the time to share your feedback and substitutions. It’s helpful to know that flax seeds work well. LOVE that you added pepperoncinis! They are one of my favorite jarred foods ever, and I can’t wait to add them the next time I make this crust. Thanks for that tip! :)
I just made this tonight. I love it. It is full of flavor. Even my husband liked it and he doesn’t like sweet potatoes at all. I used scallions, mushrooms, jalapeño, grape tomatoes, and fresh basil. I sprinkled fresh grated parmesan cheese.
OK wow. Yep this recipe rock the socks off my five-year-old, four-year-old, and three-year-old! I used lightly sautéed onions, peppers, and mushrooms for the toppings and it was divine! The only thing I would tweek, is that I would spread the crust a little thinner next time. In any case it was fantastic and I’m super grateful for this recipe especially since we have recently gone fully raw / vegan. Thank you!
Excited for this almost AIP Pizza. We are going back on AIP in February. So it was a good time to try this out. My pizza looked great but turned out to just have a perfect looking crispy top to mashed potatoes. Which were still tasty. I think maybe my crust was too thick. I’m trying a small one with the left over batter now. This one looks better but I cooked it for about twice as long. I checked your directions and I think I went thinner then the 1/2 in. Do you have any additional tips. I know I should have done a check of the bottom after the pre cook. So that’s my first mistake. Thank you for this recipe. I’m excited to keep playing with it and taking out the almond for AIP
Thank you for your feedback! I went in and adjusted the recipe after I read your comment (i.e., changed 1/2″ to 1/3″ because it yields a more even bake), because the more I’ve made this (close to 25 times at this point), the more I realize how temperamental can be!
I’m including this recipe in my cookbook and through recipe testing, I noticed that some testers had great success with it while others found the center was too mushy/mashed potato like. I’m not keen on putting out recipes with so much variability, so for the book I actually cut the recipe in half which made the results reliable across different kitchens. I’m rambling here, but all this is to say that the next time you make it, I would either 1) try cutting the recipe in half or 2) prepare the recipe as is, divide the dough into two pieces, and spread each out over a pizza pan to bake separately. The baking time for a half recipe/half the amount of dough is typically 22 to 25 minutes + another 5-10 minutes once you add toppings. You know, now that I’m writing this all out, I’m thinking I should just go in and add this into the recipe notes too, so I’ll make sure to do that as well.
One last problem-solving tip is to make sure you measure the sweet potatoes precisely using the cup measurements rather than eyeing the amount or going by the total count of sweet potatoes. If the ratio of sweet potatoes gets too high, the result will be mushy and mashed potato like rather than dough like.
I hope this helps and thanks again for your feedback! It’s reminded me that I need to tighten up some of the tips within the recipe! :)
If the sweet potatoes need to be so precise, why don’t you also include a weight for those of us with kitchen scales? Depending on the size of your cubes, you can get a variation on how much potato fits in 5 1/2 cups. Alternately, a measurement of the mashed potatoes would be good.
I’m excited to try this, with an almond meal sub… other than that, it meets all our dietary restrictions! So many GF pizza crusts have eggs in them :-(
Hi, Maria! Including a weight is a good idea (didn’t have a kitchen scale at the time I wrote the recipe but do now and could add one). Truthfully, the note is in there simply to serve as an additional prompt to measure the sweet potato cubes as opposed to relying on the number of potatoes. Initially, I didn’t have the note about measuring precisely (although the cup measurement was there), and a few people skipped the measuring in favor of using two sweet potatoes. Since sweet potato size is all over the map (I’ve seen two sweet potatoes yield anywhere from 4 cups to 10 cups of cubes), not measuring whatsoever can lead to a hot mess of a pizza crust, so I added the note to emphasize the cup measurement. Long story short, it’s important to measure the cubes out by the cup but there’s some wiggle room and despite whether you have a few grams more (or less) sweet potato, the crust will still turn out as it should. Bottom line, if you small dice the sweet potatoes (1/3-inch to 1/2-inch cubes) and measure in cups, you’ll be set! Glad you’re looking forward to trying the recipe and that it meets all of your dietary requirements. Hope you enjoy it! Best, Ashley
I just tried this with the Okinawan sweet potatoes we have here in Hawai’i. It made a deep purple crust – so pretty contrasting the red sauce, green basil, and yellow squash blossoms!
Hi
I just came across your recipe and I am excited to try it out. I would like to know what I can replace with the almond meal? Will coconut or surghum flour work ?
Thank you
Hi, Amena! Coconut flour will not work (wayyy too absorbent — it will drastically alter the texture). You can use cashew meal or raw sunflower seed meal if you have those. If not, I’d try adding in more oat flour (2-4 tbsp more).
Could almond flour be used instead of almond meal?
Hi, Brenda! Yes, almond flour can be substituted for almond meal. Enjoy!
So glad I found this recipe, thank you! I substituted the chia and the oat flour with gluten-free flour. Didn’t add the extra water and it came up an absolute treat! Will definitely be a staple in our house! x
I’ve used this recipe twice in the past 3 days. So delicious! I modified the seasonings and toppings. 1St time rosemary and thyme crust with a garlic infused olive oil baste for the sauce topped with chicken, tomatoes, and spinach with mozz and a balsamic drizzle. It was amazing!! The sweet potatoes really brought out the flavors. Tonight I really switched it up- garlic, ginger, and onion for the crust, soy-housin marinated steak, with a housin sauce, carrots, spinach, tomatoes, mozz, and a peanut butter drizzle. Love love loved it!! This is such a versatile recipe I can’t wait to make another one!! Thank you so much for the great inspiration!
Ashley, this looks great. Can’t wait to give it a try, especially since so many people have left comments about how wonderful it tastes.
This was not my favorite alt crust option because texture is not even close to real crust- sort of like thin baked oatmeal texture. But it doesn’t taste bad. I weighed out my 5 1/2 cups to be 800 grams sweet potato. I think this is too much as it made a large pizza and a small personal pan. Small could be picked up, large almost could. Cooked on pizza stone for 35 min & it was starting to brown all over. I think the thinner the better for this one. My 3 yr old did eat the whole small one, so maybe smaller is just the way to go. I topped 1/2 BBQ chicken style and the other with kale pesto, carmelized onion and bacon bits (obviously we aren’t vegan). Thank you for the creative, whole food recipe!
Hi, Heather! Thank you for your thoughtful feedback — I really appreciate it. I completely agree that this recipe works better as a thinner, smaller crust. It’s one of the few recipes that is being reprinted in my cookbook (coming out in December), and I ultimately ended up cutting it in half to make a smaller, thinner pizza (along with making a few other small changes to perfect it). I added a note in the recipe notes here about halving it but won’t be able to share the fully updated recipe until the book comes out.
One follow-up question: did you make your own oat flour? I’m only curious because the texture shouldn’t be anything near oatmeal, but I suppose it could happen if the oats weren’t ground into a fine enough flour.
This was so so yummy—-except the crust baked into the wax paper and we could not separate it. Next time I will forgo the wax paper and just use olive oil to avoid sticking.
Hi, Bethany! Thanks for sharing your feedback, and I’m glad you enjoyed it! But eek! Wax paper is not at all the same thing as parchment paper (which is what is noted in the recipe). It’s a common and easy mix-up to make (I’ve certainly done it), but wax paper should NEVER be used for baking as it melts in the oven and will adhere to whatever it’s touching. Parchment paper, on the other hand, is excellent for baking and creates a perfect non-stick surface (much better than olive oil does). Here’s an article on the differences if you’re interested in reading up: http://www.marthastewart.com/269281/parchment-vs-wax-paper
I made this pizza last night. ABSOLUTELY delicious! My husband loved it as well. I used coconut flour instead of the oat flour/almond meal and a flax/chia blend as opposed to just chia. The crust had to bake for closer to an hour. I didn’t read the note to split the crust into 2 until after I started or I probably would have done that but either way, YUMMY pizza! Can’t wait to try some of the other recipes. Also, I used an Italian seasoning blend that had basil and oregano in it. I topped mine with jalapenos, red onions, tomatoes, artichoke hearts, green onions, cilantro and mushrooms (and chicken for my husband).
Can you freeze this crust as well as your split green pea crust for future use? I work long long hours and like to make batches of food on the weekend so that my week day meals are quick to prepare.
Hi, Dee! I know others have had success baking, freezing, and thawing this crust, and I have a feeling the split green pea crust will also freeze well. I’d recommend thawing the pre-baked crust, then topping, and baking until the toppings reach the desired doneness.
hi I would like to try this but we do not have cups as measurements in uk so can you tell me in kilos and grams . Also do you have to use gluten free flour . I am trying a vegan diet now and what flour shall I use instead of the gluten free one please ? Can’t wait to try this when got all ingredients. Thank you
Hi, there! At this time, I don’t have the measurements in kilos and grams, but I’ve made a note to calculate them the next time I make the recipe. As for alternatives to the oat flour, I believe spelt flour or whole wheat flour will also work, but I can’t say for certain as I haven’t tested the recipe with those substitutes. If you have old-fashioned rolled oats and a food processor, you can make oat flour by processing the oats for 4 to 6 minutes, or until ground into a fine flour. Hope this helps!
Hi Ashley thank you I will try that with the rolled oats. Found out my friend has the measuring cups . I will attempt this recipe soon when gathered the ingredients and then let you know how mine is cheers love your recipes thank you
Just made this – fantastic!! Great recipe Ashley!! We added kale for crispy kale chips and sundried tomatoes. YUM!
Fantastic topping ideas. Happy to hear you enjoyed the recipe, Jessica! Thanks for taking the time to come back and share your feedback! xo
Love this recipe! Great flavor! I do wish there was a weight measurement for the cooked potato, as I frequently use leftover baked sweet potato for this…
Greetings Ashley! Any tips for a crunchier crust? Baking stone or metal tray? 1/3 from top or 1/3 from bottom?
Thanks!
Hi, Craig. I’d recommend spreading it out thinner (maybe 1/8-inch to 1/4-inch thick instead of 1/3″), spreading it out over parchment paper, and baking it in a vented pizza pan as noted in the recipe or directly on the rack in the oven. You’ll probably need to reduce the baking time depending on how thin you go, but this should do the trick. Enjoy!
Thank you Ashley! I bet those tips will help. We’ve never had a “vented” pizza pan before so that wasn’t on my radar (note: I don’t believe it uses the word vented anywhere above). But great recipe and thank you for your time and talent to bring your creativity and provide new options for families like mine!
We are not vegans by any means, but I am giving up sugar and wheat flour in part because I find foods like pizza, crackers, bread, etc enjoyable but unsatisfying and “addictive” so I never want to stop eating them. I found this pizza more satisfying and delicious and didn’t feel like I was sacrificing anything (except maybe a bit more time to make it). Also, both my 4 and 1 year old ate it without complaint which is a near miracle for something made of vegetables in this house. lol Cheers!
You’re welcome, Craig! And you know what, you’re right. For some reason, I was thinking that all pizza pans are vented/perforated, but I was so wrong. Just did some quick research, and there are many, many types of pizza pans. I’ll add a note to the recipe. Thanks for pointing this out!
Also, completely relate to the feeling you described while eating sugar and wheat-based products: enjoyable but unsatisfying. No matter the amount, that feeling of complete satiation always feels as if it’s just another bite out of reach. Happy to hear you found this version more satisfying and that your little ones enjoyed it too! Always makes me smile to hear about veggie-averse kids embracing (secretly) veggie-laden meals. Thanks for taking the time to share your feedback, Craig. I really appreciate it!
It was love at 1st bite! I made this a few weeks ago and then again last weekend. Without a doubt, this is THE best pizza crust I have EVER had, hands down! It tastes so fresh, so spicy, so incredible…I’d better stop, I may have to make another one this weekend! I have been sourcing for a good vegan pizza recipe for 4 years and tried anything and everything that even vaguely sounded good; alas, I was always wrong. Now I’m set for life! Thank you. Thank you. Thank you. it’s simply the BEST!
PS. If I could have given it 10 stars, I would have!
Should have read searching, not sourcing !
This looks great ! If u make extra bases do u know if they can be frozen after the initial cooking ?
Thanks, Lisa! Yes, they can be frozen and reheated after baking. I recommend thawing first and then rebaking in the oven at 400–425F until desired doneness is reached. Enjoy!
I just wanted to thank you for this recipe! I LOVE it! I love sweet potatoes and wanted to give this a try and it did not disappoint! Thank you!
So glad you’re enjoying it, April! Thanks for taking the time to come back and share your feedback—means so much!
Hello! I just wanted to say (like everyone else) that this recipe is incredible! I’ve tried a whole bunch of different pizza bases and most have been great, but this one immediately became mine and my partners favourite last night. I made our normal size pizzas and normally we have enough for lunch the next day. Not this time…not even a crumb left! I am gluten intolerant and unfortunately the rural town I have just moved to have a far smaller gluten free range than what I’m used to. I couldn’t get the Oat flour so used rice flour instead and it was perfect – just in case anyone else is stuck for what they can use!
Thanks so much for sharing such an awesome recipe, it’s going to become very regular in our house, that’s for sure! I’m off to forward the recipe to a bunch of friends and browse more of your site now!
Thrilled to hear you and your partner are enjoying the recipe, Mel! Thanks for taking time out of your day to come back and share your thoughts and adjustments—so helpful for me and for others making the recipe as well. Happy cooking to you!
Hi Ashley,
Just thought I’d stop by again and let you know that we liked it so much we made it again tonight. We might have a sweet potato pizza base addiction!
This makes me so happy, Melissa! The best kind of addiction, indeed. Thanks for taking the time to let me know!
I searched through all the comments about substitutions and didn’t see anything about oil. Could the oil be omitted? I’m WFPB-SOS. From everyone’s comments I feel like I’m going to really like this recipe but I wouldn’t be able to make it often because of the oil.
Hi, Carol! The oil can be omitted and will hold together without it, but (in my opinion) it’s not nearly as good without it and will turn out a touch drier. But again, it will work just fine in terms of holding together as a crust!
Hi Ashley! I was wondering, about how much sweet potato mashed would the 5 1/2 c cubed be? We roast our sweet potato whole and store it in the fridge for the week, and I just happen to have leftovers… This recipe looks delicious by the way!
Hi, Cynthia! I’m so very sorry, but I’m not sure of the measurement with mashed sweet potato. The next time I make it, I’ll take a measurement of the mashed sweet potato and make a note in the recipe.
I’ve made this crust so many times. I love it. It freezes well, too. I was wondering if pumpkin can be used to substitute some of the sweet potato?
Hi, Stayc! So glad you’re enjoying the recipe. It’s possible that pumpkin could be substituted but it might affect the baking time. I once substituted butternut squash for the sweet potato and found that it needed to bake significantly longer. Just something to keep in mind! Happy cooking! :)
Any nutritional info?
By the way it was delicious!
So glad you enjoyed it, Hollie! Thanks for taking the time to come back and share your rating—means so much.
Hi, Hollie! I don’t have nutrition info for this recipe, but there are lots of great calculators online that you should be able to simply drop the blog post link into to calculate.
Love the bright orange crust!
Thanks, Kerrie!
This recipe sounds delicious! Would it still work without the oil?
Hi, Cathy! It still “works” without the oil, but I really don’t recommend omitting it as it yields a crust that’s drier and less flavorful. That little bit of oil works wonders in this crust.
With the introduction of purple sweet potatoes (LOVE them!) I’m making my dough with them instead of regular sweet potatoes and they’ve been a huge success so thank you once AGAIN! Don’t stop creating, the world needs you!
Marcia
Marcia, thank you for the uplifting words of encouragement and kind feedback! Brought a smile to my face. Happy to hear you’re enjoying the recipe and that purple sweet potatoes work well in this recipe, too. I’ll have to try that swap the next time I make this crust!
Ashley, you deserve to have all the words of praise you get & then some. As a cook who is only as good as the recipe she’s following (& I really mean that), I fear my amazing & wonderful husband would starve or be bored to tears if there I hadn’t found a select few people like you. It is me who owes YOU gratitude for the ability to share your creations & magic!
😄😄😁😁
I already have steamed and mashed sweet potato in the fridge. How many cups of sweet potato once it is already steamed and mashed? :)
Hi there! I’m so sorry, but I’m not sure how many cups once it’s already mashed. I recommend using fresh steamed and mashed sweet potato as it begins to dry out once refrigerated.