Gluten-Free Sweet Potato Pizza Crust (No Yeast)
Today we are making Gluten-Free Sweet Potato Pizza Crust with no yeast required! If you’re looking for a gluten-free pizza crust that’s both nourishing and incredibly delicious, this Sweet Potato Pizza Crust recipe is just what you need. Unlike traditional pizza dough, this crust is made without any yeast and instead relies on the natural sweetness of a boiled sweet potato for structure and flavor. With chia seeds acting as the perfect egg replacer and a combination of almond flour and gluten-free all-purpose flour, this pizza crust offers a light yet satisfying base for your favorite toppings.
What’s special about this recipe is how nutrient-dense each ingredient is. The sweet potato brings a subtle earthiness and boosts the fiber and vitamin content of your pizza, while the chia seeds add extra protein and omega-3s. The cashews, blended with nutritional yeast, provide a savory, cheesy flavor that perfectly complements the herbs and spices. With just a few simple steps, you can create a pizza crust that’s not only gluten-free but also rich in wholesome ingredients.
Whether you’re topping it with your favorite vegan cheese or going for a fully-loaded veggie pizza, this crust holds up beautifully. The slight crispness around the edges pairs wonderfully with the soft interior, making it perfect for pizza night or a healthier twist on a classic comfort food. It’s an easy, no-yeast, gluten-free option that delivers both on taste and texture!
Why You’ll Love This Gluten-Free Sweet Potato Pizza Crust
Nutrient-Packed and Flavorful: This pizza crust goes beyond just being gluten-free—it’s loaded with nutrients from the sweet potato, chia seeds, and cashews. The sweet potato adds a subtle natural sweetness and a boost of vitamins and fiber, while the chia seeds bring omega-3s and plant-based protein. You’re not just indulging in pizza; you’re enjoying a wholesome meal with every slice!
No Yeast, No Fuss: If you’re looking for a quick and easy pizza crust recipe that doesn’t require yeast, this one’s for you! The combination of almond flour, gluten-free all-purpose flour, and baking powder ensures a light and crispy texture without the need for proofing. Perfect for those nights when you’re craving pizza but don’t want to wait for dough to rise.
Substitutions
Gluten-Free All-Purpose Flour: Bob’s Red Mill brand is the best (and my go-to brand for many things). Do not swap oat flour or any nut flour for this.
Cashews: Almond flour is the best substitute, then almond meal. Almond flour is ground almonds, but the almonds do not have their skins on when ground. The almonds in almond meal keep their peel.
Nutritional Yeast: Nutritional yeast is a deactivated yeast commonly used in vegan and plant-based cooking for its savory, cheesy flavor. It comes in the form of yellow flakes or powder and is often added to dishes to enhance flavor without using dairy. You can find this online (Bob’s Red Mill brand is great, once again) or in health food stores. A lot of times, I have found it at my local grocery store in the health food aisle as well. Do not substitute.
Chia Seeds: Use chia meal or flax meal (which are chia or flax seeds, ground to a powder).
Extra-Virgin Olive Oil: Swap in avocado oil.
Gluten-Free Sweet Potato Pizza Crust Recipe Notes
- Make sure to boil the sweet potato until it’s very soft and easy to mash. A well-cooked potato will blend better with the flours, helping to create a cohesive dough. If it’s too firm, the dough might end up lumpy and harder to work with.
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If you make this Gluten-Free Sweet Potato Pizza Crust, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Gluten-Free Sweet Potato Pizza Crust (No Yeast)
Equipment
- Large Pot to boil the sweet potato
- Spice Grinder
- Potato Masher
- Baking Tray 14×9-inch
- Pizza Cutter
Ingredients
- 1 medium sweet potato boiled and peeled
- 1 tbsp chia seeds
- 3 tbsp lukewarm water
- 2 tsp nutritional yeast
- ½ cup raw cashews
- 1⅓ cups gluten-free all-purpose flour
- 1 tbsp extra-virgin olive oil
- ½ tsp baking powder
- ⅛ tsp pink salt
- ⅛ tsp garlic powder
- ⅛ tsp oregano
- vegan cheese
- vegan pizza sauce
Instructions
- Preheat oven to 400 degrees F.
To Boil the Sweet Potato
- Bring a large pot of water to a boil over high heat. Cut the sweet potato in quarters, then add to the pot. Turn the heat to medium, and continue to check the sweet potato every few minutes. It will take around 15 minutes to have a medium-hard texture to be pierced with a fork.
For the Chia Egg
- While the sweet potato cooks, form the chia egg. Mix together the chia seeds and water in a small bowl. Set aside for 15 minutes.
For the Pizza
- Blend together the raw cashews and nutritional yeast in a spice grinder, until a powder forms.
- Using a potato masher, mash the remaining ingredients (except sauce and cheese), along with the nutritional yeast and cashew mixture, in a large bowl.
- Once the mixture is fully incorporated, line a baking tray with parchment paper. Grease the parchment paper with some olive oil for extra measure – the pizza crust will easily stick to the paper.
- Pat down the pizza crust evenly into the baking tray.
- Add pizza sauce, followed by vegan cheese, your favorite toppings and more vegan cheese to top.
- Place the pizza in the oven to bake for 40 minutes at 400 degrees F, rotating the tray halfway.
- After 40 minutes, remove the pizza from the oven.
- Cut it into 6 slices using a pizza cutter. Dip into your favorite sauces and enjoy!
Notes
- Storage
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- Store in an airtight container in the refrigerator for up to 1 day.
