20 Sep Wholesome Sweet Potato Pizza Base
Gluten-free, grain-free and easily made plant-based pizza base made with sweet potato.
Friends. This might as well be THE BEST alternative pizza base I’ve ever tried. Am I bias? Totally. But I’ve also had some of the best feedback from the community over on Instagram on this recipe (originally heart-shaped pizza).
While we’re on the honesty train I might as well be entirely transparent and let you know that this is probably the recipe I’ve remade the most for dinner. Crispy, wholesome and filling pizza base made with roasted sweet potato is something you need to try!Jump to Recipe
Make it your own
You can use only ½ cup almond flour, ½ cup coconut flour instead of 1 cup just almond flour. This will, however, result in a softer base that isn’t as crispy as with just using almond flour.
To make the base vegan you can substitute the egg with one flax egg & 6 tablespoons of water, although you won’t get the same result in terms of crispiness.
You can store this pizza base in the fridge for 2 – 3 days or frozen for 1 month. If you want to use a frozen base, first defrost in the oven for 10 minutes. Then add all the ingredients before grilling.
Have fun with it!
Use the back of a spoon to form heart shapes. You can use wet fingers to gently mold the edges of the crust. Or you can scoop all the dough into a piping bag and pipe heart-shaped pizza bases and smooth out with the back of a spoon.
As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!
Wholesome Sweet Potato Base Pizza
- 2 cups sweet potato from roasted sweet potatoes
- 1 egg
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Italian seasoning or oregano
- Tomato puree
- Nutritional yeast
- Baby Marrow
- Spring onion
- Mint leaves
- Roast sweet potatoes at 200° Celsius for 1 hour, until they are very soft.
- Once they have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
- In a large mixing bowl, add sweet potatoes, and use a hand mixer to whip the sweet potatoes until they are smooth.
- Add the rest of the ingredients and use the hand-mixer again to mix well.
- Preheat oven to 180° Celsius.
- Line a baking tray with baking paper. Scoop “dough” in heaping ½ cups.
- Wet your fingers, and lightly press down on the top of each mound.
- Cover 1 mound of dough with another piece of parchment, and then use a flat-bottomed smooth plate to press down until the sweet potato is about 2cm in diameter.
- Bake the base for 30 minutes.
- Top the base with sauce, or other toppings, as desired.
- Return topped pizzas to the oven for 12 – 20 minutes (depending on how many toppings are added). A basic cheese pizza will bake in 12 minutes, but a pizza loaded with tons of veggies will take 20.
- Use the back of a spoon to form heart shapes. I like to use wet fingers to gently mold the edges of the crust. Or you can scoop all the dough into a piping bag and pipe heart-shaped pizza bases and smooth out with the back of a spoon.
Some other things you might like :
- December + NYE Playlists
- Vegan Blueberry & Basil Kombucha Floats
- Vegan Cinnamon, Date and Orange Buns
- Dairy-free Spiced Rooibos Cake
- Gluten-free Ma’amoul Cookies