Sweet Potato Crust Pizza

Here is a moment of truth – I have not been a big fan of regular pizza ( I know I know…gasp!!) but it is true, the rich tomato sauce and the gooey cheese really does nothing for me. So, when Pizza is ordered at home I happen to be the odd one out who is looking for something else to eat.

But now……..this beautiful plant based pizza starting from the crust to the cheese was a delight to make and absolutely delicious and satisfying to eat. The first time I made it, it was gone in minutes, the second time I made doubles and even froze some baked crust for next time. Now this has become a go to recipe that I make over weekends. The plan usually is to have the extra crusts prepared for the weekdays.

A little about the crust – sweet potato is the star here. Not only are sweet potatoes are high in nutrients and complex carbs, they also offer a natural binding to the dough. I found that roasted sweet potatoes add the most flavor but I also tried microwaving ( after making some fork holes) for 6-8 mins and it does the job. Make sure the potatoes are well washed and you can use the skin as well if you like. I have added some raw cauliflower also.

Golden flax is a wonderful ingredient that will provide the additional binding needed for the dough. The mix is 1tbsp of ground flax to 3 tbsp of water put aside for 5 mins or so.

I have used a mixture of whole wheat flour and some sweet sorghum flour. You can use the flour that works for you. Gluten free would work fine.

Vegan Pizza

The recipe here is for 1 large or 2 small pizzas and is directional but as you work with the dough you will know if you need extra flour or moisture. I doubled this recipe and froze the extra pizza after baking the crust.

Plant based Pizza

  • Servings: 4
  • Difficulty: Medium
  • Print

A nourishing and delicious plant based Pizza with a sweet potato crust


    Sweet Potato and Cauliflower Crust
  • 1 large or 2 small roasted sweet potatoes
  • 1/4 head of cauliflower ( about 2 large chunks)
  • 1 cup whole wheat flour
  • 1/4 cup sweet sorghum flour
  • 2 tbsp ground golden flax soaked in 6 tbsp of water for 5 mins
  • 1 tbsp baking powder
  • 1 tsp dried herbs such as oregano, parsley etc
  • salt to taste

    Vegan Pesto
  • 1 cup organic walnuts ( soaked for an hour and rinsed)
  • 6 cups fresh basil leaves
  • 1 cup parsley
  • 1 tsp salt
  • fresh ground pepper
  • 4 – 5 cloves of garlic
  • 1/2 tsp Grated Lemon zest
  • Juice of one lemon
  • 2 tbsp nutritional yeast


  1. In a blender, make the vegan pesto by first blending all the ingredient except the nutritional yeast. Once the consistency is smooth add the yeast and blend some more and adjust the salt.
  2. Make the Mozzarella and let it rest ( your can make this ahead of time or use a store bought one)
  3. Get the oven heated up to 375 degrees
  4. Using your food processor, add the cauliflower and grate it, add the roasted sweet potato ( you can use the skin too) and then add the soaked flax and pulse for a couple of rounds
  5. Mix the dry ingredients in a bowl
  6. At this point you can take out the wet ingredients from the food processor to a separate bowl to knead by hand but I have chosen to use the processor so left them there
  7. Start adding the dry to the wet and knead until a ball of dough is formed.
  8. Cover and let it rest for 10 mins
  9. Using a Pizza stone or a parchment lined pan, start shaping the dough in a circular form about 1/4 inch thick. A little bit of olive oil on your hands may help and also helps to use it lightly on the pizza stone.
  10. You will bake the crust for 8-10 minutes on one side, flip with the help of a pan or circular plate and bake for another 10 mins
  11. Top with vegan pesto, veggies of your choice and the vegan mozzarella. Bake at 450 for 3-5 mins and enjoy.

Here are some other Vegan recipes:

2 thoughts on “Sweet Potato Crust Pizza

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