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Sweet Potato Pizza Crust (Yeast-Free)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course


  • 2 medium sized sweet potatoes peeled & diced (should yield 1 ½ cups cooked sweet potato)
  • 2 ¼ cups organic all purpose flour or all purpose gluten-free flour
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper


  • Preheat oven to 375ºF
  • Add the diced sweet potatoes into a steamer. Cover with a lid and let steam until fully cooked and tender (about 10 minutes). Set aside to cool.
  • Add the sweet potato to a food processor and blend until it is smooth.
  • In a large bowl, add 1 ½ cups of the sweet potato, egg, all purpose flour, baking powder, garlic powder, oregano, sea salt and pepper. Stir to combine all of the ingredients.
  • It should form into a nice smooth and stretchy dough, with no dry bits.
  • Divide the dough into 3 equal parts - this will make 3 medium sized pizzas. If you prefer 2 large pizzas, divide it in two!
  • Roll out the dough on a well floured surface until it is about ¼ cm thick. This dough can be rolled fairly thin, if you are using a regular wheat flour. If using a gluten-free all purpose flour, you may want to roll it out on a piece of parchment paper, and not quite as thin. I tested this recipe both ways, and the gluten-free flour option was more likely to tear at this point. As long as you are gentle with it, it will be just fine!
  • Bake on a baking sheet or pizza stone for 20 minutes at 375ºF. After 10 minutes, flip the crust over to ensure that both sides get crispy and it bakes evenly. At this point you can add your toppings, or set aside to cool and freeze for later.
Tried this recipe?Let us know how it was!