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3 Ingredient Sweet Potato Pizza Crust

40 reviews / 4.6 average

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?

How To Make Our Sweet Potato Pizza Crust (50 Sec):

Sweet potato crust pizza on a pan.

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:

  1. a sweet potato
  2. some rolled oats
  3. 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.

Sweet potato crust ingredients in a food processor.

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

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

Sweet potato crust.

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 crust.


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Sweet Potato Pizza Crust slice held by hand.

3 Ingredient Sweet Potato Pizza Crust

  • Author: Pinch of Yum
  • Total Time: 1 hour
  • Yield: 2 servings (2 individual pan pizzas or 1 crust that can be divided between 2 people) 1x


3 ingredient sweet potato pizza crust – all you need is sweet potatoes, rolled oats, and an egg! SUPER easy hand-holdable healthy pizza crust!


  • 1 medium sweet potato, peeled
  • 2/3 cup rolled oats
  • 1 egg
  • 1/2 teaspoon salt
  • a pinch of garlic powder
  • 1 tablespoon olive oil


  1. 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.
  2. 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 1/4 to 1/2 inch thick.
  3. 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.
  4. Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.


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.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Dinner
  • Cuisine: American

Keywords: pizza crust, healthy pizza crust, sweet potato recipe, sweet potato pizza crust

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  1. Pinch of Yum Logo

    Just wondering if I can use ground flax seeds with water as an egg substitute to make this vegan? Do you think that work work the same to bind the ingredients?

    1. Pinch of Yum Logo

      Good question – I haven’t tried it but it seems to me like it would work! 🙂 If you try it, let us know! I’m sure others would benefit from that as well. Thanks Ali!

        1. Pinch of Yum Logo
          Tessa cTomlinson

          Okay, here’s the play by play, it worked! However, I used white flesh Japanese sweet potato, roasted and peeled them (didn’t realize the recipe called for raw, my bad), put a large dusting of cornmeal on the pan, and did not flip the pizza as the recipe suggested, so basically a whole new recipe….and it’s vegan (thanks to flax egg), loaded with veg and SOOO good 🙂

          1. Pinch of Yum Logo
            Rosalyn Amber

            I am 2 years late, but I was wondering did you make the flax egg beforehand, or did you just put 1 tbsp flax egg and 3 tbsp water in the food processor??

      1. Pinch of Yum Logo
        Christine Arboleda

        I was just wondering do you cook the sweet potato before? You blend it with the other ingredients?

  2. Pinch of Yum Logo

    Love this idea! It looks so crispy. I haven’t tried the cauliflower pizza crust trend yet but it was on my list… I’ll have to put it on hold while I try this first instead. Honestly, I feel like anything at all is a sufficient vehicle for cheese 😉 But can’t wait to give this one a try since it looks so perfect!

      1. Pinch of Yum Logo

        I know this is “gluten free” but in addition to gluten limitations, I cannot have oats either – any chance you know if coconut flour or almond flour or something else would work? This sounds so yummy!

  3. Pinch of Yum Logo

    Last time I made this it was really dry. Do you have any tips on how to ensure it is not to crunchy and dry?

    1. Pinch of Yum Logo

      Hmm, what do you mean by dry? the top/bottom surfaces should get dry (otherwise it would be too wet/soggy to handle) and the edges will likely get a little bit of crunch like a regular pizza crust (as pictured). But the inside of the crust stays pretty soft, especially once it’s baked with toppings on it. Maybe try baking it for less time or adding less oats if you felt like you wanted it to be less dry – but just be aware that if it’s too heavy and wet, it won’t hold together like a pizza crust.

    2. Pinch of Yum Logo

      Add about a tablespoon of oil to the recipe while blending. I prefer frying the crust rather than baking. Not as healthy, but the taste is much better.

  4. Pinch of Yum Logo

    I am not sure if this is a ridiculous question, but confirming if the sweet potato is cooked or uncooked when you put it in the food processor?

      1. Pinch of Yum Logo

        I prefer to steam the sweet potato before binding with the oats and egg. Reduces cook time in the oven. Also I spread it out flat in a large frying pan to cook with lid on. Takes about 5min each side on med to low heat. Put your topping and cover for a bit. This makes the crust stay crunchy. I do make pizza sauce and it still manages to hold.

  5. Pinch of Yum Logo

    Just curious, when you say medium sweet potato, can you give me a rough size in grams . They just vary in size so much that I’m worried I’ll screw up the recipe with too much or not enough. Cheers!

    1. Pinch of Yum Logo

      Hey Wendy! For sure! I would guess the amount comes out to a loose 1 1/2 cups when peeled and cut up in chunks. I don’t normally weigh foods – I am going to bust out the scale today though for a baking project so I will weigh a sweet potato and report back if I think of it. 🙂

  6. Pinch of Yum Logo

    This looks great! I was wondering if you could use egg whites instead of a whole egg and how much you think you should use?

    1. Pinch of Yum Logo

      Gah, good question. We never tried it with just egg whites. I would say whatever would be the equivalent of one egg white would be my best guess. LMK if it works out for you! I’m sure others would benefit from that. 🙂

  7. Pinch of Yum Logo

    Could you use creamy cauliflower sauce on this? What Veggies would you suggest with that combo…

  8. Pinch of Yum Logo

    Do you think this recipe will work in a Vitamix, I don’t have a food processor. Thanks

  9. Pinch of Yum Logo

    Cooked or uncooked sweet potato?. Can you substitute with pumpkin or normal potato? If yes, what weight ? thank you

  10. Pinch of Yum Logo

    Approximately what weight do you consider a “medium” sweet potato? They vary so much in size and I don’t want to ruin the recipe!

    1. Pinch of Yum Logo

      hard to say on weight specifically – I don’t normally weigh foods! but when it was all cut up in chunks, it was probably a loose 1 1/2 cups. If you have a bigger one, just add a little more oats to get it to hold together.

  11. Pinch of Yum Logo

    It’s that simple!? I might try it some time this weekend! Thanks for sharing this amazing recipe! 🙂 xx

  12. Pinch of Yum Logo

    Thank you Lindsay ! Looks great & I’m thinking break that baby up & dip something too.

  13. Pinch of Yum Logo

    Okay, Lindsay, you. are. officially. my.new. hero!! Cauliflower crusts just weren’t doing it for me either! Just got a case of sweet potatoes at the Farmers Market and can’t wait to try this recipe. I’m thinking pizza and a movie with my hubby! Oh,boy!