This easy 3-ingredient vegan sweet potato pizza crust recipe makes a medium-sized, oil-free healthy pizza ready for loading with sauce and your favorite toppings.
No pizza lovers are left behind for this one. We make this simple pizza crust with whole wheat flour to keep it plant-based and nutritious. Still, you can quickly adapt it to any flour, including gluten-free oat or almond flour, and still have a healthy pizza crust. Read on for instructions and pro tips.
This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!
Table of Contents
Why You'll Love This Recipe
Healthy vegan pizza crust. 3-ingredients emphasizing whole foods, no oil, and no compromises. Sweet potatoes bind the crust meaning this crust is eggless (vegan or otherwise).
Make ahead. Pre-baked pizza bases can be made days ahead of time. They can also be made in batches using any size or shape of the pan you happen to have. The pizza police don't care if it's perfectly round, square, or a creative pizza shape.
Sweet potatoes and more. Sweet potatoes are an excellent base for pizza crust because they add flavor, fiber, nutrients, and moisture.
📋 Key Ingredients, notes, & substitutions
Whole wheat flour. This is the perfect recipe for whole wheat flour because you complete grain nutrition and fiber in a substantive pizza base. Plus, it's crispy where you like it and chewy where you need it to be. You can adjust for any flour if you want to make a substitution. Some flours, such as gluten-free chickpea or oat flour, will make a stickier dough and require additional flour. We've made sweet potato pizza dough with different flours, and they've all been sauce and topping-worthy.
Sweet potatoes. Use two medium or one giant sweet potato. And the beauty of this recipe is that you don’t need to be limited to orange sweet potatoes or yams. Experiment with purple or Japanese sweet potatoes. You can also use white potatoes using the principles of our favorite potato tortilla recipe. And if you have leftover sweet potatoes, this is their ultimate use.
Salt. A teaspoon of salt balances the sweetness of the potatoes. If you are salt-free, omit it. You can also add ½ a teaspoon of garlic powder as a substitute. For extra flavor, you can also add Italian seasoning or nutritional yeast.
- You can boil, steam, or bake sweet potato cubes. I tend to steam them because they collect less moisture than boiling and take less time than baking. It’s all up to you.
- Mash the potatoes with the salt or other spices you might be using. If you want lump-free potatoes, use a food processor or electric beater. Otherwise, a fork or hand masher will be fine. A few lumps never hurt anyone.
- Use a guideline of equal parts of mashed sweet potato and flour. For this reason, starting with the sweet potatoes and adding the flour is easier. That way, you can adjust as you go.
- The sweet potatoes can make a sticky dough. Place a little extra flour in a small bowl. Before adding the dough ball, dust your surface and your rolling pin with flour. This keeps you from digging dough-covered fingers into your flour sack.
Baking & Flipping
- After rolling the dough, transfer it to a pizza stone or pizza pan lined with parchment paper. This keeps it from sticking and makes it easier to flip over.
- Start with a preheated oven. This helps the crust cook evenly. Keep an eye on the crust as the baking time can vary depending on individual oven temperatures and pizza pans.
- Flipping the crust can be accomplished in several ways. The goal is to turn the pizza base over and get it back onto your pizza pan. I find it easiest to slide the crust off the pizza pan and onto a cutting board or large tray. Then, lay the pizza pan over the top, grasp the edges of everything and flip it over. Remove the cutting board and peel back the parchment paper. Flipped and ready for baking side 2!
- The baked side of the crust shouldn’t need parchment paper as it won’t stick to the bottom of the pan.
💭 Frequently Asked Questions
If you want a more ‘bready’ crust, add a teaspoon of baking powder to the flour before mixing it with the sweet potatoes. If you make this crust with yeast, mix it with a cup of flour and add this first to the sweet potatoes. Allow the dough to rise for 30 minutes before rolling it. Make sure the sweet potatoes are warm.
If you can mash them, you can make pizza dough with them. Even leftover mashed potatoes can be mixed with flour and turned into a delicious pizza dough.
For an alternative to flour, consider grinding rolled oats until you have enough to mix the sweet potatoes. You can grind oats with quinoa or millet for a gluten-free pizza crust.
🍽 What to serve with sweet potato pizza crust
The great thing about pizza crust is that you can top it with just about anything and end up with a delightful pizza. In addition to traditional veggie toppings such as red onion, peppers, or mushrooms, here are a few of our premium pizza toppers, including vegan cheese. The sauce can be anything from leftover pasta or tomato sauce to pesto rosa. Looking for a fresh, new flavor? Try artichoke pesto!
🌡️ Storage, reheating, & freezing
Wrap leftover pizza slices in foil or plastic wrap or place them in an airtight container in a single layer. Store them in the refrigerator or freeze them. If you freeze the crust, thaw it in the oven, covered with foil, so it doesn't brown too much.
Easy 3-Ingredient Vegan Sweet Potato Pizza Crust
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- 2 medium sweet potatoes - 2 cups mashed
- 2 cups whole wheat flour - see notes for substitution
- 1 teaspoon salt
- Peel the sweet potatoes and dice them into bite-sized cubes, place them into a large pot and cover them with water. Alternatively, you can steam them in a basket steamer.
- Once the sweet potatoes are fork-tender, drain and transfer them to a large bowl. Then, use a fork, potato masher, or hand blender to mash the potatoes.
- Start by adding 1 cup of flour to the sweet potatoes, mixing until all the flour is absorbed. Continue adding flour until you can form a ball of dough. The dough will be sticky but should have enough flour that you can handle it. As a guide, use equal amounts of sweet potatoes to flour.
- Place the dough on a lightly floured surface. Add more dough if necessary until you can roll and handle it. Roll the pizza crust to about ¼ of an inch.
- Preheat the oven to 400 F (200 C). Line a pizza pan or pizza stone with parchment paper and lay the pizza crust over it. You can adjust the shape as needed.
- Bake the first side of the pizza crust for 10 -15 minutes until it is lightly browned.
- Remove the pizza pan from the oven. Gently slide the pizza crust and the parchment paper onto a flat surface like a cutting board. Lay the pizza pan over the top and then flip everything over. Peel away the top layer of parchment paper.
- Place the crust back into the oven and bake for another 5-10 minutes until it is crispy and brown.
- Add sauce and toppings to your pizza and bake at 400 F (200 C) until the toppings are as done as desired. Cut the pizza into slices and enjoy!
- This recipe yields a pizza about 13 inches in diameter using a round pizza pan. Nutritional information is based on serving only 4 (2 slices each) of the crust.
- You can also make this crust using leftover mashed sweet or white potatoes. Just use the guideline of equal amounts of potatoes to flour.
- Lining the pizza pan with parchment paper keeps it from sticking and makes it easier to flip. The crust won’t stick once you flip it, so there’s no need for parchment paper after flipping.
- Add one teaspoon of baking powder to the flour if you want a lighter, more 'bready' texture. Add 1 teaspoon of yeast to the first cup of flour for a yeast crust and allow the dough to rise for at least 30 minutes. Be sure the potatoes are warm enough to activate the yeast.
- If you freeze the crust, thaw it in the oven, covered with foil, so it doesn't brown too much.
Nutritional information is an estimation only.