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Sweet Potato Pizza Crust

Sweet potato pizza crust combines mashed sweet potato with a soft, sticky flour dough for a tender, lightly browned base. Bake it on a parchment-lined sheet until dry to the touch and at least 160°F in the center.
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Prep Time 15 minutes
Cook Time 32 minutes
resting time 5 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 10 ounces), scrubbed
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 egg large
  • 1 tbsp olive oil

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 microwave

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Pierce the sweet potato all over with a fork.
  4. Microwave it on a microwave-safe plate for 5–8 minutes, turning halfway through, until very tender.
  5. Let it rest until cool enough to handle.
  6. Peel the sweet potato and mash the flesh until smooth.
  7. Whisk the flour, baking powder, and salt together in a medium bowl.
  8. Add the mashed sweet potato, egg, and olive oil, then stir until a soft, sticky dough forms.
  9. Place the dough on the prepared baking sheet and cover it with a second sheet of parchment.
  10. Press the dough into a 12-inch round about 1/4 inch thick.
  11. Remove the top parchment.
  12. Bake for 22–28 minutes, until the crust is set, dry to the touch, browned at the edges, and at least 160°F in the center.
  13. Let the crust rest on the baking sheet for 5 minutes before adding pizza toppings.

Notes

For an even crust, press the dough to a uniform thickness of about 1/4 inch. Refrigerate the baked crust for up to 3 days or freeze it for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.