Gluten-Free Sweet Potato Pizza
August 31, 2026
A grain-free pizza crust built on whipped roasted sweet potato and almond flour — sturdy enough to slice, soft enough to still feel like real pizza.
Chef's note: Roast the sweet potatoes the day before — the puree needs to be fully cool or the dough turns to paste.
Instructions
- Roast the sweet potatoes at 420°F for 1 hour 20 minutes, until they are very soft.
- Once the potatoes have cooled, scoop out the flesh and measure out 2 cups of sweet potato puree.
- In a large mixing bowl, whip the sweet potato with a hand mixer until smooth.
- Add the rest of the crust ingredients and use the hand mixer again to mix well.
- Preheat the oven to 425°F.
- Line a cookie sheet with parchment paper and scoop the dough onto the sheet, shaping it square to the pan — wet fingers help smooth and shape it.
- Bake the crust for 30 minutes.
- Top the crust with sauce, cheese, or other toppings, as desired.
- Return the pizza to the oven for 12–20 minutes, depending on the toppings.
Cut it into squares straight off the sheet pan and serve it hot, while the edges are still crisp.
Justin Mackey