if you’re on the hunt for a tasty and sturdy pizza crust that’s both vegan and gluten-free, this sweet potato chickpea pizza crust is exactly what you need!
made with simple ingredients like sweet potato, chickpea flour, and flax meal, this crust is packed with flavor, easy to make, and perfect for holding all your favorite toppings.
let’s explore the taste, texture, nutritional benefits, and how to make this wholesome pizza crust.
taste & texture
this sweet potato pizza crust offers a wonderful balance of flavors, with the natural sweetness of the sweet potato complemented by the savory spices.
the chickpea flour adds a subtle nuttiness, while the flax meal brings a slight earthiness.
the crust bakes up firm and sturdy, making it perfect for any toppings you choose, but still has a soft, slightly chewy interior that makes each bite satisfying.
nutritional content
this crust is not just delicious—it’s nutritious too.
sweet potatoes are rich in vitamins a and c, fiber, and antioxidants, making them an excellent base for this recipe.
chickpea flour adds a good dose of protein and fiber, while flax meal brings in omega-3 fatty acids and even more fiber.
this crust is a balanced combination of healthy carbs, fats, and protein, making it a great option for a wholesome meal.
how to make sweet potato pizza crust
making this sweet potato pizza crust is straightforward and doesn’t require any fancy ingredients.
start by cooking the sweet potatoes until they’re soft, then mash them until smooth.
mix in the flax meal, chickpea flour, corn starch, oil and seasonings. once the dough is mixed, spread it out on a baking sheet, shape it into your desired crust thickness, and bake it until it’s firm and slightly golden around the edges.
after 15 minutes, i like to flip the crust, and the toppings, and bake again until everything is perfectly cooked, which takes about 15 minutes.
topping options
this sweet potato pizza crust is incredibly versatile, so you can get creative with your toppings.
i kept it classic with vegan cheese, tomato sauce, and fresh tomatoes, which pair beautifully with the subtly sweet crust. here are a few other topping ideas:
- mediterranean: hummus, roasted red peppers, olives, and fresh arugula
- bbq: bbq sauce, grilled veggies, and red onion
- mushroom lover’s: sautéed mushrooms, vegan cream sauce, and fresh thyme
the sweet potato choice
for this recipe, i used hannah sweet potatoes, also known as white sweet potatoes.
they have a mildly sweet flavor and a firm texture, which helps create a sturdy crust.
however, if you have orange sweet potatoes on hand, they will work just as well.
the orange variety tends to be a bit sweeter and softer, which might make the crust slightly more tender, but it will still hold up beautifully to any toppings you choose.
storage options
if you have leftovers, storing them is simple.
let the pizza cool completely, then store it in an airtight container in the fridge for up to 3 days.
to reheat, pop it in the oven at 350°f (175°c) for about 10 minutes, or until the crust is crispy again.
you can also freeze the baked crust (without toppings) for up to a month.
just thaw, add your favorite toppings, and bake when you’re ready to enjoy.
why you’ll love it
this sweet potato pizza crust is a game-changer for anyone looking for a vegan and gluten-free pizza option.
it’s flavorful, sturdy, and nutritious, making it the perfect base for any toppings you love.
whether you’re following a specific diet or just want to try something new, this crust is sure to become a favorite.
plus, it’s an easy way to incorporate more veggies into your meals in a fun and satisfying way.
next time you’re craving pizza, give this sweet potato crust a try. it’s a delicious twist on a classic that’s sure to impress.
if you like my Obsession-Worthy Sweet Potato Chickpea Pizza, you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
Vegan Spicy Peanut Cashew Salad
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Crowd-Pleasing End of Summer Salad
Delicious Broccoli and Tofu Curry Pasta Salad
Vegan Mexican Street Corn Salad
Good to Glow Fresh Summer Salad
Refreshing and Light Vegan Watermelon Feta Salad
Restaurant Style Vegan Chicken Caesar salad
are you going to make my Obsession-Worthy Sweet Potato Chickpea Pizza?!
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Ingredients
Method
- cook the sweet potato: -peel and chop the sweet potatoes into cubes. -steam or boil until soft, about 10-15 minutes. -mash the sweet potatoes until smooth and let them cool slightly.
- prepare the dough: -in a large mixing bowl, combine the mashed sweet potatoes with ground flax meal, corn starch, chickpea flour, avocado oil, baking powder, garlic powder, onion powder, and sea salt. -mix well until a dough forms. the dough should be slightly sticky but firm enough to hold together. -if it feels too wet, add a bit more chickpea flour; if too dry, add a splash of water.
- shape the crust: -preheat your oven to 400°f (200°c). -line a baking sheet with parchment paper or lightly grease it. -place the dough onto the prepared baking sheet and use your hands or a rolling pin to spread it into a pizza crust shape, about 1/4-inch thick.
- bake the crust: -bake the crust for about 15 minutes or until it’s firm and slightly golden around the edges. -gently flip the crust halfway through baking.
- add toppings and bake again: -add your favorite vegan pizza toppings. -return the pizza to the oven and bake for about an additional 15 minutes until the toppings are cooked and the crust is crispy.
- serve: -let the pizza cool slightly before slicing and serving.
What could I use instead of chickpea flour? I have everything else the recipe calls for, but not that 😔
all purpose flour should work! 🙂
This recipe is so so tasty, I made it two days in a row this weekend! 😍 thank you Mary 🫶🏼
aaaah love to hear that, thank you!!