Easy 3-Ingredient Vegan Sweet Potato Pizza Crust
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.
Servings: 6
Calories: 201kcal
Ingredients
- 2 medium sweet potatoes 2 cups mashed
- 2 cups whole wheat flour see notes for substitution
- 1 teaspoon salt
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Calories: 201kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 430mg | Potassium: 399mg | Fiber: 7g | Sugar: 3g | Vitamin A: 10691IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg