Gluten-Free Sweet Potato Pizza
This gluten-free sweet potato pizza recipe is naturally , kid-friendly, and crazy simple. Perfect for busy weeknight dinners—ready in under an hour!
You know what? I never thought I’d be the kind of person making pizza out of sweet potatoes. But here we are, and honestly, this has become one of my favorite weeknight shortcuts when my kids are begging for pizza and I’m trying to keep things light and gluten-free.
This sweet potato pizza is one of those recipes that sounds almost too simple to be good. You’re literally using a baked sweet potato as your crust—no mixing, no rising, no complicated gluten-free flour blends that cost a fortune. Just one vegetable, a hot oven, and your favorite toppings.
It’s become my secret weapon for dinner options for kids who claim they “don’t like vegetables.” Plot twist: they don’t even notice they’re eating a whole sweet potato when it’s covered in melted cheese and pepperoni.
And for those of us watching our intake, these low calorie yummy meals clock in way under traditional pizza without sacrificing that cozy, satisfying feeling.
Table of Contents
Ingredients
| Pizza Crust | Amount |
|---|---|
| Sweet potato (medium) | 1 (about 10 oz/300 g) |
| Toppings | Amount |
|---|---|
| Pizza sauce | 2 to 4 tbsp |
| Shredded mozzarella | 3 to 4 tbsp |
| Olive oil | optional |
| Toppings of choice | sliced onion, roasted vegetables, chicken breast, ham, or your favorites |
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil. This keeps cleanup super easy, which is always a win in my book.
Step 2: Cut the sweet potato lengthwise into 2 halves, then place them cut-side down on your prepared baking sheet. Bake for 30 to 40 minutes, or until they’re soft enough that a fork slides through like butter. The smell alone will make your kitchen feel cozy and welcoming.
Step 3: While those are baking, line another baking sheet with parchment paper and give the surface a light brush of oil to prevent any sticking later. Once your sweet potatoes are done, carefully transfer them to this second prepared sheet.
Step 4: Here’s where it gets fun—place one baked sweet potato half between two sheets of parchment paper. Using a rolling pin or even the bottom of a heavy pan, gently smash it down, then carefully roll it out into a thin, even, round pizza shape.
It should look like a rustic, golden-orange crust. Remove the upper piece of parchment paper and repeat with the second half if making two pizzas.
Step 5: Top your crust with pizza sauce (I’ve got a simple homemade pizza sauce recipe that works beautifully), shredded mozzarella, and whatever toppings make your heart happy. My kids love pepperoni and olives, while I’m all about roasted red peppers and fresh basil.
Step 6: Transfer your pizza back to the oven and bake at 350°F (180°C) for 8 to 12 minutes, or until the cheese has melted into golden, bubbly perfection. Keep an eye on it during the last few minutes—you want melty cheese, not crispy edges (unless that’s your thing!).
Step 7: Serve warm and enjoy immediately. Trust me, these taste best right out of the oven when everything’s still gooey and delicious.
Substitutions
Cheese alternatives: If you’re dairy-free or avoiding mozzarella, nutritional yeast gives a nice savory flavor, or try your favorite dairy-free cheese shreds. I’ve tested this with cashew-based mozzarella and it melts beautifully.
Sweet potato swap: Can’t find sweet potatoes? A large portobello mushroom cap or even thick slices of butternut squash work as alternative bases. They won’t taste exactly the same, but they’ll give you that same low-carb, veggie-forward vibe.
Sauce options: Pizza sauce not your thing? Pesto, olive tapenade, or even a drizzle of balsamic reduction create completely different flavor profiles. This is where you can really make these gluten free recipes sweets or savory depending on your mood.
Troubleshooting
Crust falling apart? Make sure your sweet potato is thoroughly baked and soft before smashing. If it’s even slightly undercooked, it won’t hold together well. Also, don’t roll it too thin—aim for about ¼-inch thickness for the best structural integrity.
Too watery? Sweet potatoes can release moisture when baked. After smashing your crust, if you notice excess liquid, gently pat it with a paper towel before adding toppings. This keeps everything from getting soggy.
Toppings sliding off? Use a light hand with wet ingredients like sauce and go easy on watery veggies. I learned this the hard way after my first attempt looked like a delicious landslide.
Storage & Meal Prep
Store any leftover sweet potato pizza in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 5-7 minutes to crisp things back up—microwaving makes it soggy, so resist that temptation.
For meal prep, you can bake and smash your sweet potatoes up to 2 days ahead, then store them in the fridge until you’re ready to top and bake. This makes weeknight dinner ridiculously quick when you’re already starting with pre-prepped crusts.
Serving Suggestions
Serve your sweet potato pizza alongside a simple green salad with lemon vinaigrette for a complete meal. The fresh, crisp greens balance out the rich, warm pizza perfectly.
These also work beautifully as appetizers for game day or holiday gatherings. Cut them into smaller wedges and let everyone customize their own toppings—it’s basically a healthier, gluten-free twist on pizza bites that even non-gluten-free guests devour.
Variations
Kid-friendly version: Keep toppings simple with just sauce and cheese, maybe some pepperoni or cooked ground beef. My pickiest eater won’t touch a vegetable normally, but cover it in cheese and suddenly it’s acceptable.
Dairy-free option: Skip the cheese entirely or use your favorite dairy-free alternative. Load up on flavor with extra herbs, garlic, sun-dried tomatoes, and nutritional yeast for that umami kick.
Breakfast pizza twist: Top your sweet potato crust with a fried egg, crumbled bacon or sausage, and a sprinkle of cheddar. It’s like a deconstructed breakfast sandwich that works perfectly for lazy weekend mornings or brunch.
Mediterranean style: Well… this version is my personal favorite. Spread hummus instead of pizza sauce, then add roasted red peppers, kalamata olives, artichoke hearts, and a sprinkle of feta. Finish with fresh arugula after baking for something that feels fancy but takes zero extra effort.
Gluten-Free Sweet Potato Pizza FAQs
Can I make this ahead and freeze it?
Yes! Bake and smash your sweet potato crusts, then freeze them flat in freezer bags for up to 3 months. When you’re ready to eat, top while still frozen and add about 5 extra minutes to the baking time.
How do I keep the crust from getting soggy?
The key is not overloading with sauce and using ingredients that aren’t too wet. Pat any watery vegetables dry before adding them, and consider pre-cooking items like mushrooms to release excess moisture.
What’s the best way to get an even crust thickness?
Start from the center and work your way out with gentle, even pressure. Don’t worry about making it perfectly round—rustic and homemade looks way better than trying for Instagram perfection anyway.
Can I use purple sweet potatoes for this recipe?
Absolutely! Purple sweet potatoes work just as well and create a gorgeous, Instagram-worthy crust. Just keep in mind they can be slightly drier, so you might want a bit more sauce or a brush of olive oil.
Best toppings for picky eaters?
Start simple with just cheese and one or two familiar items like pepperoni or ham. According to research on children’s eating habits, repeated exposure to new foods in familiar formats helps expand their palates over time.
Final Thoughts
Man, oh man, this sweet potato pizza has saved so many weeknight dinners at my house. It’s proof that gluten free recipes don’t have to be complicated or require a pantry full of specialty ingredients.
Whether you’re navigating gluten-free eating for health reasons or just looking for creative dinner options for kids that pack in some veggies, this recipe delivers. It’s as flexible as you need it to be—dress it up with gourmet toppings for date night or keep it simple with sauce and cheese for Tuesday dinner chaos.
The beauty of using sweet potatoes as a base is that you’re getting fiber, vitamins, and natural sweetness that balances savory toppings perfectly. Plus, at roughly 200-250 calories per personal pizza (depending on your toppings), it fits beautifully into low calorie yummy meals that actually satisfy.
Try pairing this with my dairy-free banana bread for weekend brunch, or serve alongside the paleo banana bread for a sweet-and-savory spread that covers all your bases.
Happy cooking, friends! And remember—gluten-free eating is about finding what works for your family, not perfection. If your sweet potato pizza looks a little wonky, it’ll still taste amazing.
Gluten-Free Sweet Potato Pizza
Equipment
- Rimmed baking sheet
- Parchment paper
- Rolling Pin
- Oven
Ingredients
Pizza Crust
- 1 medium sweet potato about 10 oz (300 g)
Toppings
- 2-4 tbsp pizza sauce
- 3-4 tbsp shredded mozzarella
- olive oil optional
- toppings of choice sliced onion, roasted vegetables, chicken breast, ham
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or foil.
- Cut the sweet potato lengthwise into 2 halves, then place them cut-side down on your prepared baking sheet. Bake for 30 to 40 minutes, or until they’re soft enough that a fork slides through easily.
- Line another baking sheet with parchment paper and give the surface a light brush of oil to prevent any sticking. Once your sweet potatoes are done, carefully transfer them to this second prepared sheet.
- Place one baked sweet potato half between two sheets of parchment paper. Using a rolling pin or even the bottom of a heavy pan, gently smash it down, then carefully roll it out into a thin, even, round pizza shape about ¼-inch thick. Remove the upper piece of parchment paper and repeat with the second half if making two pizzas.
- Top your crust with pizza sauce, shredded mozzarella, and whatever toppings you prefer.
- Transfer your pizza back to the oven and bake at 350°F (180°C) for 8 to 12 minutes, or until the cheese has melted and is bubbly.
- Serve warm and enjoy immediately.
