Sweet Potato Crust Pizza
  • Email Email
  • Print Print

Sweet Potato Crust Pizza

Submitted by: Tracy de Waard

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Servings: 4

Gluten-free, egg-free pizza crust... pizza night just got BD friendly for those who can't eat egg! Recipe credit to Lizzie Fuhr, POPSUGAR Fitness.


    3 med. sweet potato

    1 c. almond flour

    1 tsp. baking soda

    1 tsp. Italian seasoning

    1 tsp. sea salt

    1/2 c. tomato paste

    1/2 c. mozzarella cheese

    1 c. mixed vegetables

    2 pce. uncured bacon


Peel and cut sweet potatoes into quarters and steam or boil for 20 minutes or until soft, when knife pierces the flesh.

Preheat oven to 390ºF/200ºC.

Grate cheese. Pre-cook bacon a little and slice into bits. Dice/slice 1 cup of your favorite vegetables for topping.

Drain sweet potatoes from water and mash well in a large bowl.

Combine 1 cup of sweet potato mash, almond flour, baking soda, Italian seasoning, and sea salt in a large bowl; stir or knead well with your hands until mixture resembles a ball of orange pizza dough. (Mine was not quite dough consistency, but it didn't seem to matter.)

Line baking sheet or pizza tray with parchment paper, and press out the dough into a large circle. (I needed to wet my hands to press mine out without it sticking. The dough should be about ½-inch thick.

Bake in oven for 15-20 minutes or until edges are slightly browned. Keep an eye on it as it is liable to burn easily.

Remove your pizza base from the oven and add tomato paste, cheese, vegetables of choice (I used onion, tomato, and mushroom), then bacon. Grill for 3-5 minutes until cheese is melted. Watch closely, as the edges may burn.

Remove from oven, slice into four servings and add basil, rocket, or herbs of choice and enjoy while hot.

Notes: Feel free to sub where you wish - bacon for another protein, pizza sauce in place of tomato paste, other varieties of cheese.