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So. Good. We are in love over here! Already dreaming up how to use it as pie crust and perhaps morning toast.
Friends. Let me introduce you to my new favorite thing: the 3 Ingredient Sweet Potato Pizza Crust.
This is a not overly sweet-potato-y, perfectly easy hand-held sweet potato pizza crust that is made with three ingredients and is versatile enough to go with both traditional tomato-mozzarella toppings and less-traditional pizza situations such as a bbq chicken pizza party. Yes, I know, right? IT’S ALL SO NEW AND EXCITING.
Do you guys remember the cauliflower crust craze? Is that still going viral all over the place? I would consider myself a huge cauliflower fan and a big supporter of using cauliflower as a healthier alternative for certain things. Like say, for example, the creamy cauliflower sauce recipe that is literally the most popular recipe on this little blog. Ummm what? Who knew.
But for all my love of everything cauliflower, I never fully got on that Cauliflower As Pizza train. I tried, but straight up sogginess dominated all my cauliflower crust attempts, and I never fully forgave it for the fact that I had to eat it with a fork and the leftovers would turn into mush. Delicious mush, but still. Blasphemy. Pizza should never be mush.
Pizza is one of those foods where even if you go astray and use some non-traditional ingredients and get a little funky with it, you should, at the very least, always, always, always be able to pick it up with your hands. It’s just a personal food conviction, okay?
How To Make Our Sweet Potato Pizza Crust:
Pizza = hand held.
Which is convenient because this crust = made with sweet potatoes and oats and an egg = STILL hand held. and I see no cauliflower for miles.
Or, at the very least, has about 800x more hand-held potential than any other 3-ingredient vegetable-based crust that I’ve ever made.
Let’s take it from the beginning. You mostly need THREE THINGS:
- a sweet potato
- some rolled oats
- one egg
Pulse those all together in the food processor and then add a few more things if you don’t feel too strongly about breaking the three ingredient rule – for example, salt, garlic powder or fresh garlic (we’ve done both), and/or a little Parmesan cheese which we haven’t tried but, to be honest, sounds like the best idea ever for us cheese eaters in the group.
You literally take that mixture, press it on a pan, and bake it.
The end. This is your crust. You just worked a miracle.
It cuts into slices nicely, it can be picked up wth your hands assuming you don’t overload it with every topping known to humanity (not that I’ve ever done that ever in my life ever), and it is the definition of REAL FOOD meets CONVENIENCE meets DELICIOUS.
Guys! This is a weeknight pizza game-changer.
For the record, I still love a regular pizza crust above all else. Hello, weekend lyfe. And for the record, I am willing to try again on the cauliflower crust if anyone has a great recipe to share with me in the comments. You know I like to keep an open food mind about these things. Please share. Educate me.
But also, it’s time to throw most if not ALL of my support for vegetable pizza crusts behind this easy any-night-of-the-week beauty: the three ingredient sweet potato pizza crust.
Low maintenance, versatile, hand-hold-able, healthy, simple, real food made easy… gah it all just makes me happy beyond happy.
3 Ingredient Sweet Potato Pizza Crust
- Total Time: 1 hour
- Yield: 2 servings (2 individual pan pizzas or 1 crust that can be divided between 2 people) 1x
Description
3 ingredient sweet potato pizza crust – all you need is sweet potatoes, rolled oats, and an egg! SUPER easy hand-holdable healthy pizza crust!
Ingredients
- 1 medium sweet potato, peeled
- 2/3 cup rolled oats
- 1 egg
- 1/2 teaspoon salt
- a pinch of garlic powder
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. 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 – you can either make two smaller crusts (you’ll get more crispy edge surface area) or one larger crust. Crusts should be about 1/4 to 1/2 inch thick.
- Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
- Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.
Notes
When you peel the parchment paper off, the crust will want to stick to the parchment paper. Just do this slowly and carefully – it should work fine, and even if a few little tiny bits of crust come off with the parchment, your crust will still hold together. If it’s really an issue, stick it back in the oven for a few minutes with the parchment paper ON TOP to dry it out. This will make it easier to pull off. If the hand-holdable factor is of importance to you, I would let the crust cool and dry out a little bit before baking. High-moisture toppings such as tomato sauce and mozzarella cheese can really do a number on the hand-holdability of this crust and might require some fork action. We found the BBQ Chicken pizza toppings (BBQ sauce, chicken, cheese, red onion, cilantro) were the most likely to give us a crust that was still hand-holdable even after baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner
- Cuisine: American
Keywords: pizza crust, healthy pizza crust, sweet potato recipe, sweet potato pizza crust
One More Thing!
This recipe is part of our collection of easy baking recipes. Check it out!
Cook the potato before putting in the food processor? or not?
Nope, it is raw!
I just made this sweet potato pizza crust and I’m in love! It’s so easy and packed with flavor. Can’t believe it only takes three ingredients! Thank you for sharing such a creative and healthy alternative to traditional pizza crust. Can’t wait to experiment with different toppings!
This sweet potato pizza crust recipe is a game changer! I love how simple and healthy it is. Can’t wait to try it with all my favorite toppings. Thanks for sharing!
Hi, I was thinking of using this for apple pie crust, just leaving out the garlic powder. Do you think I could assemble the pie and bake all at the same time? Because apples will take longer to cook through than just melting cheese on pizza, I was thinking of not pre-baking the crust. This would so much more nutritious than a Crisco and flour crust!
Hi Amy! Very creative idea! It’s hard to say how this will work since we haven’t tried it. I’m thinking the crust would definitely need to be prebaked since the dough will be pretty wet, and the sweet potato part of the crust would have no way of drying out under the apples if baked together. If you give it a try, let us know!
Can you freeze this crust?
Thank Lindsay – this is an amazing recipe.
I plan to make it and freeze it – ready to prep and bake for my daughter( when she visits) . She has gluten issues BIG TIME!!
Thank you.
Simple is the best.
Your ideas for additions are great as well
Hi! Any suggestion to replace oat ?
Potato starch ?
Tks!
Tried this. Followed recipe to a T and the parchment paper stuck terribly, despite my attempt to be patient and go slow. Crust ended up breaking into bits and I just through them back in the oven and ended up dipping them into my extra-yummy homemade fresh pizza sauce. Tasty, but no pizza, no “hand-held” crust, not by a long shot. 😩
It’s nice, really great. It looks so crispy.
Love this idea! It looks so crispy. I haven’t tried the cauliflower pizza crust trend yet but it was on my list… I’ll have to put it on hold while I try this first instead. Honestly, I feel like anything at all is a sufficient vehicle for cheese 😉 But can’t wait to give this one a try since it looks so perfect!
If a person wants to make these but can’t have any grains, would almond flour be a reasonable substitute?
Great question Amanda! It’s so hard to say since we haven’t tested this with almond flour. It may work ok! Let us know if you give it a try!
How would you store extra? Like cookies in an air right time!
Yes, you can store in an air tight container in the refrigerator!
Just tried this and it came out great! My Friday night pizza now is now super low carb and guilt free! Thanks so much!
Great recipe! Have made several times for my girls 6 months through age 5!! All love it! Thank you!
Made this today. It was super easy. My oven runs hot and I don’t have much control over it so it ended up baking at closer to 425, for the lower end of the time ranges (25 mins/10 mins). I actually didn’t have any trouble with flipping the crusts (I made two) and they were perfectly hand-holdable when cut into quarters. Topped with goat cheese, roasted red peppers, shallot, and balsamic glaze. Will be making again!
Now that’s an amazing pizza! Thanks for the comment, Maura!
Do you cook the sweet potatoes first? Also, what can I use as a substitute for the egg for my vegan friends? Thanks.
You do not cook the sweet potatoes first. We haven’t tested a vegan version of this crust, but you could try using a flax egg. If you give it a try, we’d love to hear back!
Autoimmune Version:
I replaced the oats with 1/3 c. cassava flour, IYA Foods brand, and 1/3 c. tigernut flour, again IYA Foods brand. I also cooked half of it in the toaster oven and then while we were eating lunch, cooked the other half. Was delicious and could be held easily with hand. Thanks for this easy, tasty recipe!
I made this in October with marinara for sauce, mozzarella, turkey pepperoni, Italian sweet chili peppers from our garden, tomatoes and basil from our garden, olives, & onions. It was delicious and held together very well. I’m making it again right now. I’m thinking about using Alfredo sauce, grilled chicken, white cheddar cheese, green onions, Italian peppers and maybe olives bc those are the pizza type ingredients we have on hand. Hopefully it will turn up as good as last time. Thanks for the great recipe! The oats really hold it together!
just for clarity that’s 2/3rds of a cup of oats NOT 2 to 3 or 2/3 or 2 – 3 cups of oats which, as I discovered, will make a very dry mixture which is really not a dough
Do you think you could take the dough and cut in squares and stuff it with a spinach mixture and wrap it up like a won ton and fry it?
We haven’t tried that yet and we’re not sure the crust would hold together well enough to fold. If you end up trying it out though, we’d love to hear!
I’m sorry but I am very disappointed with this recipe . Followed every step and Troyes to sort it out with the notes you gave me so it won’t stick to the paper but girl… you need some grease there. This is really bad baked and is all going to waste. THANK YOU!
So sorry to hear this didn’t turn out for you, Victoria. 😕 Thanks for sharing this feedback with us!
This recipe looks amazing, but a lot of work.
I wish supermarkets sold this type of thing. It’s galling, because there’s definitely a demand.
I made this and it was really good!!
Awesome! We love hearing this, Jacqui! 🙂
There’s such a difference in sizes of sweet potatoes. I wish recipes would include at least a guesstimate of weight or cups. Thanks for considering. I love your recipes.
Wow what a great idea! Can’t wait to try this