3 Ingredient Sweet Potato Pizza Crust

Friends. Let me introduce you to my new favorite thing: the 3 Ingredient Sweet Potato Pizza Crust.

This is a not overly sweet-potato-y, perfectly easy hand-held sweet potato pizza crust that is made with three ingredients and is versatile enough to go with both traditional tomato-mozzarella toppings and less-traditional pizza situations such as a bbq chicken pizza party. Yes, I know, right? IT’S ALL SO NEW AND EXCITING.

Do you guys remember the cauliflower crust craze? Is that still going viral all over the place? I would consider myself a huge cauliflower fan and a big supporter of using cauliflower as a healthier alternative for certain things. Like say, for example, the creamy cauliflower sauce recipe that is literally the most popular recipe on this little blog. Ummm what? Who knew.

But for all my love of everything cauliflower, I never fully got on that Cauliflower As Pizza train. I tried, but straight up sogginess dominated all my cauliflower crust attempts, and I never fully forgave it for the fact that I had to eat it with a fork and the leftovers would turn into mush. Delicious mush, but still. Blasphemy. Pizza should never be mush.

Pizza is one of those foods where even if you go astray and use some non-traditional ingredients and get a little funky with it, you should, at the very least, always, always, always be able to pick it up with your hands. It’s just a personal food conviction, okay?

Pizza = hand held.

Which is convenient because this crust = made with sweet potatoes and oats and an egg = STILL hand held. and I see no cauliflower for miles.

Or, at the very least, has about 800x more hand-held potential than any other 3-ingredient vegetable-based crust that I’ve ever made.

Let’s take it from the beginning. You mostly need THREE THINGS:

a sweet potato
some rolled oats
one egg

Pulse those all together in the food processor and then add a few more things if you don’t feel too strongly about breaking the three ingredient rule – for example, salt, garlic powder or fresh garlic (we’ve done both), and/or a little Parmesan cheese which we haven’t tried but, to be honest, sounds like the best idea ever for us cheese eaters in the group.

You literally take that mixture, press it on a pan, and bake it.

The end. This is your crust. You just worked a miracle.

It cuts into slices nicely, it can be picked up wth your hands assuming you don’t overload it with every topping known to humanity (not that I’ve ever done that ever in my life ever), and it is the definition of REAL FOOD meets CONVENIENCE meets DELICIOUS.

Guys! This is a weeknight pizza game-changer.

For the record, I still love a regular pizza crust above all else. Hello, weekend lyfe. And for the record, I am willing to try again on the cauliflower crust if anyone has a great recipe to share with me in the comments. You know I like to keep an open food mind about these things. Please share. Educate me.

But also, it’s time to throw most if not ALL of my support for vegetable pizza crusts behind this easy any-night-of-the-week beauty: the three ingredient sweet potato pizza crust.

Low maintenance, versatile, hand-hold-able, healthy, simple, real food made easy… gah it all just makes me happy beyond happy.

SWEET POTATO PIZZA CRUST VIDEO:

Print 3 Ingredient Sweet Potato Pizza Crust
Author: Pinch of Yum Serves: 2 servings (2 individual pan pizzas or 1 crust that can be divided between 2 people)
Ingredients

1 medium sweet potato, peeled
⅔ cup rolled oats
1 egg
1/2 teaspoon salt
a pinch of garlic powder
1 tablespoon olive oil

Instructions

Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.
Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands - you can either make two smaller crusts (you'll get more crispy edge surface area) or one larger crust. Crusts should be about ¼ to ½ inch thick.
Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.
Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.

Notes When you peel the parchment paper off, the crust will want to stick to the parchment paper. Just do this slowly and carefully - it should work fine, and even if a few little tiny bits of crust come off with the parchment, your crust will still hold together. If it's really an issue, stick it back in the oven for a few minutes with the parchment paper ON TOP to dry it out. This will make it easier to pull off.

If the hand-holdable factor is of importance to you, I would let the crust cool and dry out a little bit before baking. High-moisture toppings such as tomato sauce and mozzarella cheese can really do a number on the hand-holdability of this crust and might require some fork action. We found the BBQ Chicken pizza toppings (BBQ sauce, chicken, cheese, red onion, cilantro) were the most likely to give us a crust that was still hand-holdable even after baking.
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