Vegan Gluten Free Sweet Potato Pizza Crust, Crispy Wasabi Sweet Potato Strips & Spinach Chive Dipping Sauce
Cook time
Total time
Pizza Crust Version 2 (more oat flour)
  • 1¼ cup oat flour (I ground up rolled oats)
  • 1 cup cooked sweet potato (peeled and chopped into chunks)
  • 1 tsp baking powder
  • sea salt
  • ½ tsp Italian seasoning
  • ½ tbs nutritional yeast
  • pinch red hot pepper flakes, optional
  1. Preheat oven to 400F.
  2. Pre-cooking the sweet potato at an earlier time helps to cut down on the prep, since cooking it can take a bit of time and waiting for it to cool adds to that. Blend the cooked sweet potato with the oat flour until smooth and creamy. You may need to scrape down the sides with a spatula. I used a Vitamix, but it is possible to do it with a smaller blender. You may just have to do it in more than one batch.
  3. Transfer mixture into a bowl and add in the rest of the ingredients and mix until everything is combined.
  4. Line a baking sheet with parchment paper and spread or roll the mixture evenly onto it. I made my crust about ½" in thickness. Unlike the previous version above, this dough ends up being slightly dryer and easier to work with since it had more oat flour. Both versions taste great and cook well, but if you want to be able to roll out your dough and make a smoother and more circular pizza crust, then this recipe variation will work best!
  5. Bake for around 20-25 minutes. You can either add topping halfway through baking or after you've baked the crust.
Recipe by Calm Mind Busy Body at