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Sweet Potato Pizza Crust Recipe

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4.1 from 11 reviews

This Sweet Potato Pizza Crust recipe offers a gluten-free alternative to traditional pizza dough using naturally sweet mashed sweet potatoes combined with rice and tapioca flours. Baked to perfection, the crust is slightly crispy yet tender, providing a delicious base for a variety of toppings. Perfect for those seeking a nutritious, flavorful, and easy-to-make homemade pizza dough.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Pizza, Main Dish
  • Method: Baking
  • Cuisine: American, Gluten-Free
  • Diet: Gluten Free

Ingredients

Sweet Potato Crust

  • 1 cup mashed sweet potato (about 235 g)
  • 3/4 cup white rice flour
  • 1/3 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • cooking spray

Instructions

  1. Prepare Sweet Potato: Peel and chop one medium sweet potato into approximately 3 cm chunks. Boil in a pot with water for about 10 minutes until fork-tender. Drain and discard the water, then mash the sweet potato thoroughly until smooth, yielding 1 cup (235 g).
  2. Preheat Oven: Set your oven to 375°F (190°C) to warm up for baking the crust.
  3. Make Dough Mixture: In the pot or mixing bowl, add the white rice flour, tapioca flour, baking powder, and salt to the mashed sweet potato. Mix thoroughly with a spoon until combined.
  4. Knead Dough: Allow the mixture to cool slightly to handle comfortably. Use your hands to knead the dough into a ball. Adjust consistency by adding tiny amounts of water or oil if the dough feels too dry, or add more rice flour if it is sticky. Aim for a dough similar in texture to typical pizza dough.
  5. Roll Out Dough: Spray cooking spray on a sheet of parchment paper and place the dough on it. Cover with another sheet of parchment paper and use a rolling pin to roll out the dough to about 0.7 to 1 cm thickness and your preferred shape.
  6. First Bake: Remove the top parchment paper but keep it. Transfer the parchment paper with the rolled dough on a baking sheet. Bake in the oven for about 10 minutes to set and partially cook the crust.
  7. Flip Crust: Remove the crust from the oven and place the second parchment sheet on top again. Carefully flip the dough over to the other side, removing the now bottom parchment paper. Let cool a few minutes if too hot to handle.
  8. Add Toppings and Bake: Add your favorite pizza toppings on the crust. Return the pizza to the oven and bake for an additional 10 to 18 minutes, depending on the volume and type of toppings you use.
  9. Serve and Store: Remove pizza from the oven and enjoy immediately. Store leftovers in the refrigerator for up to 3-4 days.

Notes

  • Using a kitchen scale helps achieve accurate measurements, especially for the mashed sweet potato.
  • Adjust dough moisture gradually to get the right texture; a slightly sticky dough is manageable with light dusting of rice flour.
  • Keep both parchment sheets to aid in rolling and flipping the dough without tearing.
  • Baking the crust before adding toppings ensures it holds together well and prevents sogginess.
  • Customize toppings as desired, but keep bake times in mind depending on ingredient density.
  • Store leftovers wrapped tightly in the fridge and consume within 3-4 days for best freshness.

Find it online: https://cheftinaskitchen.com/sweet-potato-pizza-crust-recipe/