Sweet Potato Pizza Crusts [Gluten-Free]

All the taste of a great pizza without the gluten! Combining wholesome chickpeas and high-fibre sweet potatoes to create the perfect base for your favorite toppings! (Our favorite: sautéed broccoli and rocket with a spicy tomato sauce! Let your imagination be your guide.)

26 g
123 g
6.5 g


221 g raw, peeled sweet potato (1 1/2 cup cubed)

1 tbsp water (to help blend smooth)

1 1/2 cup Garbanzo bean flour / Chickpea Flour (173g)

3/4 cup + 2 tbsp Tapioca Starch (119g)

3 tbsp nutritional yeast (45ml)

1 tbsp onion powder (15ml)

2 tsp oregano

1 tsp Italian Seasonings

1 tsp garlic powder

1/3 cup water (75ml)


Preheat oven to 400F. Bring water to a boil, and cook the sweet potato for 6 minutes or so until for tender. Drain, and let cool down a bit. Then process in a food processor with 1 tbsp water, and let it run on high until it’s super smooth. 

In the meantime, combine the remaining ingredients in a medium mixing bowl, except water.

Add the smooth sweet potato mixture to the mixing bowl. Add the water. Mix until a dough forms, with a dozen spoon or with your (clean) hands.

The mixture should resemble a loose dough or thick batter.

Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands – make two smaller personal pizza crusts.

Cover with parchment paper to roll them out if necessary. (Make the pizza crusts pretty thin, but not too thin, other wise the crusts will crack. Less then 1/2 inch.) Bake the crusts for 15 minutes, carefully flip, bake 5 more minutes.

Set your oven to 425F.

Top the pizza crusts with your favorite pizza sauce, toppings and vegan cheese!

Bake for 5 minutes or so. 

(Or more if needed. You can also set your oven to broil instead. But make sure you watch closely.)


2 servings 

(1 serving = small pizza crust)

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