Paleo Sweet Potato Pizza Crust Recipe

Who out there is a pizza lover? ME, ME!

I adore pizza – what I don’t adore is the guilt associated with traditional pizza.

Pizza can be a very healthy meal — even made on a standard crust, it’s topped with tomato sauce and protein rich cheese. What makes it unhealthy is taking a white flour crust, topping it with way too much cheese, and then layering on processed meats. Pizza like that is meant for an occasional indulgence!

Pizza made on this Paleo Sweet Potato Pizza Crust is made for everyday eating.

Layer on the veggies, and you’ve got yourself a pretty balanced meal.

My son is a huge pizza fan, but since I am always worried about how to get nutrients into his picky little body, this crust is a great compromise. It’s made from sweet potatoes, almond flour, and eggs – all nutrient dense ingredients (and honestly, almost a balanced meal on its own!).

This is great for anyone on the paleo diet, or who needs to eat gluten free. But as with all my recipes — I recommend gluten free options for everyone, because the way I prepare them, they are made to be high in nutrients. I will never base recipes on starches or empty nutrient ingredients just for the sake of making something gluten free.

  • 2 cups sweet potato from roasted sweet potatoes
  • 1 egg
  • 1 cup almond flour
  • 1/4 cup arrowroot
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Italian seasoning or oregano
  • 1/4 teaspoon sea salt
  • US Customary - Metric


  1. Roast sweet potatoes. I roast my sweet potatoes at 420 degrees F for 1 hour - 1 hr. 20 minutes, until they are very soft.
  2. Once potatoes have cooled, scoop out the flesh, and measure out 2 cups of sweet potato puree.
  3. In a large mixing bowl, add sweet potatoes, and use a hand mixture to whip the sweet potatoes until they are smooth.
  4. Add the rest of the ingredients, and use the hand mixer again to mix well.
  5. Preheat oven to 425 degree F.
  6. Line a cookie sheet with baking paper. Scoop "dough" in heaping 1/2 cups (the recipe will make 4 small pizza crusts).
  7. Wet your fingers, and lightly press down on the top of each mound.
  8. 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 6 inches in diameter. Watch this process in the video above.
  9. I like to use wet fingers to gently mold the edges of the crust, but this is optional.
  10. Bake the crusts for 30 minutes.
  11. Top the crusts with sauce, cheese, or other toppings, as desired.
  12. 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.
  13. For instructions on freezing and reheating pizzas, read notes in post above.

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