Find recipes for your diet

    • no alcohol
    • no beans / legumes / pulses
    • no dried / ground spices
    • no dried fruits
    • no fermented / pickled foods
    • no fresh / raw fruits that don't get cooked by the end of the recipe
    • no grains
    • no meat / poultry
    • no seeds
    Close 
    • 4th of July
    • 5 or fewer ingredients
    • Comfort food
    • Crowds/parties
    • Easter Favorites
    • Elegant evenings
    • Fall favorites
    • Great for kids
    • Halloween Treats
    • Holiday Sweets & Treats
    • Light fare
    • Lunchboxes/on-the-go
    • One-pot meal
    • Passover Celebrations
    • Picnics
    • Quick & easy
    • Spring favorites
    • Summer favorites
    • Thanksgiving
    • Winter favorites
    Close 
    • dairy-free
    • egg-free
    • fish-free
    • gluten-free
    • nut-free
    • peanut-free
    • shellfish-free
    • soy-free
    Close 
    • Diabetic-friendly
    • FODMAPs-friendly
    • Kosher
    • Low histamine
    • Low salycilate
    • Macrobiotic
    • Paleo
    • Raw
    • Vegan
    • Vegetarian
    Close 
Need to filter out additional ingredients? Just type anything you can't eat into the "Keyword" field with a "-" in front, and separate each ingredient in the list with a comma!
Sunday, 05 November 2017 23:13

Six Ingredient Sweet Potato Personal Pizza

Written by
Rate this item
(1 Vote)
Sweet Potato Personal Pizza Sweet Potato Personal Pizza Casey Cromwell
What happens when a celiac is on the hunt for the best gluten free pizza recipe and has some leftover sweet potato in her fridge? She comes up with the sweet potato pizza crust recipe of her gluten free and vegan dreams, of course! This sweet potato pizza is packed with fiber and antioxidants from the sweet potato and chia seeds. Thanks to buckwheat flour, this gluten free pizza crust is also high in iron and offers some plant-based protein. The best part? The sweet potato pizza crust features only six ingredients (excluding water), making this one of the easiest personal pizza recipes out there!

  • Ingredients: (Makes one large or two medium servings)

    1/4 cup of buckwheat flour (ground yourself from buckwheat groats or store bought)
    1/4 cooked large sweet potato (around 8 inches long, 2 inches wide at largest point), mashed
    1 chia egg (1 TBSP ground chia seeds + 3 TBSP water)
    1/8 tsp baking soda
    1 extra TBSP of water
    Spices of choice (I use oregano and thyme)

    Topping ideas:
    Pizza sauce, homemade pesto, vegan coconut milk white sauce, etc
    Leafy greens
    Vegetables of choice (I used sliced summer squash, zucchini and rainbow cauliflower)
    Some of the rest of your sweet potato
    Chickpeas (or other protein)
    Dairy-free Cheese of choice (I used vegan mozzarella from Daiya)
  • Instructions: June 19, 2017
    SIX-INGREDIENT SWEET POTATO PERSONAL PIZZA CRUST (GLUTEN FREE, VEGAN)
    This post is kindly sponsored by Pereg Natural Foods.

    What happens when a celiac is on the hunt for the best gluten free pizza recipe and has some leftover sweet potato in her fridge? She comes up with the sweet potato pizza crust recipe of her gluten free and vegan dreams, of course!

    This sweet potato pizza is packed with fiber and antioxidants from the sweet potato and chia seeds. Thanks to Pereg Natural Food's All Purpose Buckwheat Flour, this gluten free pizza crust is also high in iron and offers some plant-based protein. The best part? The sweet potato pizza crust features only six ingredients (excluding water), making this one of the easiest personal pizza recipes out there!

    Six-Ingredient Sweet Potato Pizza Crust (Gluten Free, Vegan)

    What about the texture of this gluten free pizza crust? This sweet potato pizza crust is chewy, hardy enough to be eaten with your hands and packed with sweet potato undertones that perfectly complement lots of veggie toppings and some creamy avocado on the side.

    Ready to try this sweet potato pizza for yourself? Let's dig in...

    How to Make Your Gluten Free Pizza Crust:

    Start by preheating the oven to 400 degrees Fahrenheit...and by making your chia egg, which needs around 10 minutes to gel! If you don't already have some, grind around one TBSP of chia seeds (in a coffee grinder or powerful blender) into powder. Add one TBSP of the ground chia seeds into a small bowl, followed by three TBSP of water. Mix thoroughly and set aside.

    Now, you need to get the sweet potato ready for your sweet potato pizza crust. As I mentioned earlier, this is the perfect gluten free pizza recipe to use up leftover cooked sweet potatoes. If you don't have any leftovers on hand, though, you can use store-bought potato puree or cook your own. Just poke your sweet potato thoroughly with a fork and microwave (or bake) it until tender. Once cooked, transfer one-fourth of the sweet potato to a bowl and get mashing! I kept the skin on and shredded it, but you can also just use the insides of the sweet potato.

    Done mashing and shredding your 'tater? Add your chia egg (which should have formed a thick, jello-like consistency) and the dry ingredients. Mix well with a fork. If your vegan pizza dough seems too dry (which mine did), add one TBSP of water. By the end, you should have a thick, slightly sticky gluten free pizza dough!

    Now the fun part: shaping your sweet potato pizza crust! My secret is using a piece of plastic wrap to shape my pizza dough on parchment paper, keeping my hands nice and clean! I prefer a thin gluten free pizza crust, so I spread my dough (into the shape of a heart!) until it was around an eighth of an inch thick. For a thicker vegan pizza crust, just leave your dough more compact.

    Once your pizza is properly shaped, sprinkle on a little more spices and pop it in the oven. You'll bake your sweet potato pizza crust for around 30 minutes total. How you split up the time depends on your toppings. Want to add lots of uncooked veggies like I did? Pull out your crust after ten minutes, or when it's still a bit soft but no longer sticky. Because the sweet potato pizza crust already has an earthy, slightly sweet flavor, I left my pizza sauce-less. I just stacked shredded spinach, sliced zucchini, squash, rainbow cauliflower, chickpeas, some extra dollups and sweet potato and a sprinkle of Daiya cheese. Then, I baked my sweet potato pizza for another 20 minutes, or until the veggies were cooked through and the crust felt a little crispy on the edges.

    If you're adding minimal or pre-cooked toppings, bake the crust on its own for around 15 minutes. Then, add your toppings and put your sweet potato pizza back in the oven for another 15 minutes or until cooked through.

  • Serves: 1-2
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Comfort food, Lunchboxes/on-the-go
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Serving suggestions: After your gluten free pizza is done, you can dig in! I served mine with a side salad, steamed green beans and some super creamy avocado.
  • Specialty Diets: Vegan, Vegetarian
Read 483 times
freedible tips!Read the ingredients, call the company and check the tags!
We provide our recipes search function as a free service to the community, and while we do our best to make sure all the recipes our members submit are properly tagged with respect to the ingredients inside, it's critical that you confirm that they're safe for you! Thus, while we invite you to use our search filters as a starting point, by using this service you agree that you are responsible for determining which foods are safe for you and/or anyone for whom you prepare foods found on our site, including reading the ingredients for all products used therein, and contacting the manufacturers directly to confirm that each food has been manufactured in a way that is safe for you. We do our best, but we cannot assume responsibility for any errors of omission or comission in how our recipes are tagged or identified.