This Amazing Sweet Potato Pizza Crust is now one of my favorite gluten free bread recipes. It is super versatile and really yummy. Many gluten free breads have no texture, they are dough-y and just not worth the calories.
Most gluten free bread products leave a bad taste in my mouth…literally! This one is different. It’s nutrient dense with great texture and flavor. You’ll love it. I liked the pizza crust so much I created a sweet version as well…kind of like a scone but not so dry.
Great Texture and Flavor
This sweet potato crust looks like a scone when it is baked and has the inside texture of a zucchini or banana bread. You could make it savory and use it as a sandwich bread or make it sweet and use it like toast.
Make it Quick!
Cut your prep time by baking a batch of sweet potatoes, peeling and storing in the freezer. Then when it’s time to make your sweet potato crust you just thaw out the prebaked sweet potatoes and whip up the dough.
We had left over Costco rotisserie chicken of course your dog would probably love it but…
I wanted to use it for company somehow. I served this as a Pesto Chicken Pizza to company and even the husbands liked it! Win!
The finished product should be firm on the outside, light and airy on the inside.
This recipe was adapted from The Soccer Mom blog.
Savory Sweet Potato Pizza Crust
- 3 medium dark orange or red sweet potatoes about 2 cups
- 1 large egg from pasture raised chickens
- 1/2 cup almond flour or almond meal
- 1/2 cup Bob's Red Mill 1-1 Gluten Free Flour Mix
- 1/2 teaspoon fine grind Celtic sea salt
- 1 teaspoon Bob's Red Mill aluminum free baking powder
- 1/2 teaspoon Bob's Red Mill aluminum free baking soda
- 1 Tablespoon Braggs Raw Apple Cider Vinegar
For Pizza Crust
- 1 teaspoon dried basil
- 1 teaspoon dried organic oregano
- 1 teaspoon organic garlic powder or 1 clove minced garlic
- 1 teaspoon organic onion powder
For Sweet Bread
- 2 Tablespoons coconut sugar
- 1 teaspoon Kjornte Cinnamon or Saigon Cinnamon
- 1/2 teaspoon ground nutmeg
- 1-1/2 teaspoons cardamom seeds crushed in pestle or 1 teaspoon ground cardamom
- For the best texture and flavor bake the sweet potatoes in a 450-degree oven for 30 minutes to an hour. You know they are done when you can “squish” them…the skin will be firm but the inside is super soft.
- Preheat pizza stone in oven while you are making the dough.
- Remove the peel from the sweet potatoes and measure 2 cups.
- Add the rest of the ingredients including the spices, depending on if you are making a savory crust or a sweet bread.
- Make the dough by mixing well for 2-3 minutes until well blended and thick. It should look like a brownie batter.
- Bake this on a pizza stone…even if it is the sweet variety…it helps the bottom of the crust cook. Line the pizza stone with parchment paper or use a silicon baking mat.
- Divide the dough in half if just for one person, use entire dough for 2-3 people. Drop the dough in the middle of the pizza stone and use a wet spatula to move it out to the edges of the pizza stone. It should be about ½ inch thick and will double in size.
- Bake dough at 400 degrees for 15 minutes and check it. It cooked very quickly in my oven. The original recipe says bake for 30 minutes. You use your good judgement with your oven.
- The finished product should be firm on the outside, light and airy on the inside.
- Allow to cool for 10 minutes, slice with a pizza cutter
- Serve with fresh sliced tomatoes on top and a nice big salad with vinaigrette dressing.