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Sweet potato pizza crust - Dr. Pingel

Sweet Potato Pizza Crust

Yields: 8 slices
Servings 1 slice




  • Pizza sauce, to taste (optional)
  • Sliced tomato, to taste
  • Chopped red or green bell pepper, to taste
  • Artichoke hearts, to taste
  • Black olives, to taste
  • Sliced mushrooms, to taste
  • Almond milk mozzarella, to taste
  • Chopped fresh basil, to taste


  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine all the sweet potato pizza crust ingredients, kneading until well-combined. (Alternatively, you may choose to use a food processor.)
  • Roll the dough into a ball, then wrap and refrigerate for 10 minutes.
  • Place a generous amount of parchment paper onto the countertop, sprinkle lightly with additional flour. Remove the dough from the refrigerator and place it onto the flour. Using a rolling pin, roll out the dough into a circular shape (making sure it will still fit on your pizza pan).
  • Use the parchment paper to flip it onto the pizza pan.
  • Poke the dough with a fork to prevent bubbling and bake for 8-10 minutes.
  • Remove the sweet potato pizza crust the oven. Add all the toppings, except for the basil, and bake for 15-20 minutes.
  • Remove, top with the basil, and serve.