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Paleo Sweet Potato Pizza Crust Recipe

Paleo Sweet Potato Pizza Crust Recipe: Flavorful & Guilt-Free!

Discover the Paleo Sweet Potato Pizza Crust Recipe, a gluten-free and vegan alternative that is quick, flavorful, and healthy.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Gluten-Free, Paleo
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 medium sweet potato can replace with butternut squash for similar flavor
  • 1 cup white rice flour can use regular all-purpose flour if gluten is not a concern
  • 2 tablespoons tapioca flour arrowroot flour can be an alternative
  • 1 teaspoon baking powder ensure it’s gluten-free if required
  • 1/2 teaspoon salt consider reducing based on dietary needs

Equipment

  • Mixing bowl
  • Pot
  • Whisk
  • Rolling Pin
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Peel and chop one medium sweet potato into small chunks and place them in a pot of boiling water. Cook for about 10 minutes or until fork-tender.
  2. Carefully drain the water from the pot and transfer the sweet potato to a mixing bowl. Mash until smooth and creamy.
  3. Preheat your oven to 375°F (190°C).
  4. In a mixing bowl, combine white rice flour, tapioca flour, baking powder, and salt. Whisk together until evenly mixed.
  5. Add the mashed sweet potato to the bowl of dry ingredients and mix until a smooth dough forms.
  6. Roll the dough out between two sheets of greased parchment paper to your desired thickness.
  7. Transfer the rolled dough onto a baking sheet and pre-bake for about 10 minutes.
  8. Remove the crust, flip it over, and add your favorite pizza toppings. Bake for an additional 10-18 minutes.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 28gProtein: 2gFat: 0.5gPolyunsaturated Fat: 0.1gSodium: 180mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 25mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

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