Gluten-Free Sweet Potato Crust Pizza

10th time’s the charm! I kid you not, this pizza crust took me 10 tries to get it just right. It’s just thick enough, with a doughy, soft bite and a little crisp around the edges. Yum, yum, and yum is all I have to say. You can pick it up like an actual pizza slice and it holds up with a healthy dose of sauce and toppings. My fiancé, Matt, and I have eaten a variation of this pizza almost every week now for the past 2 months and it has been worth all the tries and a few mishaps (like the one that turned out similar to mashed sweet potatoes topped with pizza toppings, that was an experience lol). I love this pizza because it’s hardy, gluten free (!), uses affordable ingredients, and can be personalized with your favorite pizza sauces and toppings. My personal favorite has been to add marinara on top with goat cheese and basil. The options are endless though! If you give this a try, I’d LOVE to hear what you think of this recipe and see your variations- Send me a picture at @alittledough.eats on Instagram or at and I’ll share with the insta community to show it off!!

A few other toppings  that I think would be delicious are:

  1. Pesto + roasted veggies + cheese (or without)
  2. Barbecue sauce + chicken + thinly sliced onions + gorgonzola Cheese

Enjoy! And happy Memorial Day weekend!

Gluten-Free Sweet Potato Crust Pizza

(Makes 2-3 servings (2 small pizzas), gluten-free, refined carbohydrate free)

The crust:

  • 1 large sweet potato, chopped
  • 2 cups rolled oats (certified gf oats as needed)
  • 1 tsp baking powder
  • 1 tbsp arrowroot starch (can sub cornstarch)
  • 1 tsp salt
  • 1 tsp oregano (optional)
  • 1 egg
  • 1-2 Tbsp olive oil

Toppings as pictured:

  • marinara sauce
  • goat cheese 
  • a handful of basil leaves

Preheat the oven to 400F. In a medium pot filled halfway with water, add in the chopped sweet potato chunks and let boil at medium heat until a fork can pierce through the potatoes easily (roughly 10 minutes). While the potatoes are cooking, add 2 cups rolled oats into a high speed blender and blend on high for 10 seconds (or more as needed) to make oat flour. Transfer the oat flour to a large bowl and add the baking powder, arrowroot starch, salt, and oregano.

Once the sweet potatoes are cooked through, drain the water out and add the potatoes into your high speed blender. Pulse until a fairly smooth consistency is made, almost like mashed potatoes. Empty this mixture into the oat flour mixture and add the egg. Using a wooden spoon, or your hands (careful if the sweet potato is hot!), mix all the ingredients together until a dough is formed. Avoid over mixing this dough as the oat flour can turn into a gummy consistency – not what we want! Just enough mixing to do the job is perfect.

Place parchment paper on a large baking sheet and drizzle about 1 tbsp of olive oil on top of the parchment paper so the pan is slightly covered in oil. Divide the pizza dough into two portions on the parchment paper, and drizzle another 1 tbsp of olive oil on top of the pizza doughs. Then by using your hands, shape both doughs into a rounded pizza shape, roughly 1/2 inch thick.

Place the pizza into the preheated oven and bake for 20-22 minutes.

If you are using the marina, goat cheese, and basil topping as noted above, add the marinara sauce (enough to cover the surface) on top of the crust after the initial 20-22 bake time. Bake for another 5 minutes once the marinara has been added and then remove from the oven and crumble goat cheese on top with pieces of basil. Serve fresh!

If you are using your own topping combination and a cheese other than goat cheese, I suggest adding these toppings just after you top the pizza with your sauce of choice and bake for 5 minutes. If your cheese is having a hard time melting, feel free to broil the top of the pizza for 1-2 minutes (keep a close eye while putting the oven on broil!). Add any fresh herbs at the very end to prevent burning, then dig in!

Keeps best stored in the refrigerator for up to two days.