• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Paleo in PDX

Living, moving & eating well in Portland, Oregon

  • Home
  • About
  • What is SCD and Paleo?
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Side dish
    • Snacks
    • Treats
  • Contact

Sweet Potato Crust Pizza with Dairy-Free Pumpkin Seed Pesto

Sweet potato crust pizza

I did it! I made a grain-free pizza crust that’s not soggy, too starchy, loaded with nuts or complicated.

What’s the secret? Sweet potato!

Mashed sweet potato mixes with spices, nutritional yeast, eggs and coconut flour to create this AMAZING crust. Then, it’s topped with a super easy dairy-free pumpkin seed pesto and veggies.

And, guess what? You can even pick up the slices and eat it with your hands! That is hard to accomplish with grain-free pizza, unless the crust is made from a super starchy base, like with tapioca or arrowroot starch (too much of that doesn’t sit well with me. Anyone else?).

Okay, enough chatter. Go make this pizza ASAP!

Cheers and enjoy!

Sweet potato crust pizza

Sweet potato crust pizza
Print
Sweet Potato Crust Pizza with Pumpkin Seed Pesto
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

A savory, herb-filled sweet potato pizza crust made without nuts, gluten, dairy or grains and topped with a dairy-free pumpkin seed pesto and your favorite toppings.

Course: Dinner, Lunch
Cuisine: Dairy-free, Gluten-free, Grain-free
Keyword: dairy-free pizza, gluten-free pizza, grain-free pizza, pizza
Servings: 2
Ingredients
Sweet potato crust
  • 1 cup cooked mashed sweet potato (I used white sweet potato)
  • 2 eggs, preferably pasture-raised
  • 2 tsp apple cider vinegar
  • 3 Tbsp coconut flour
  • 2 Tbsp nutritional yeast
  • 1 tsp baking soda
  • 1 tsp dried oregano
  • 1/2 tsp granulated garlic or garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • Black pepper, to taste
Pumpkin seed pesto
  • 1 cup fresh basil
  • 1/2 cup fresh cilantro
  • 1/2 cup raw pumpkin seeds, preferably sprouted
  • 1/4 cup avocado oil or extra virgin olive oil
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • Sea salt and black pepper, to taste
Instructions
For the crust:
  1. Preheat oven to 375 degree F and line a baking sheet with parchment paper.  Set aside.

  2. Mix all the crust ingredients together in a large bowl until a dough forms. Once ready, place on prepared baking sheet and use hands to shape into roughly a 10" circle that's about 1/4" thick. Place in preheated oven and bake 15-18 minutes.

  3. Next, spread on desired amount of pesto and add veggie toppings of choice. Place back in oven for about 5 minutes.

  4. Slice and serve.
For the pesto:
  1. Add all ingredients to food processor and blend until smooth, scraping down the sides with a spatula as needed. Taste and adjust seasonings to your taste, if needed.
Recipe Notes

You will have leftover pesto with this recipe. Use for another crust or eat with zucchini noodles, scrambled eggs, veggie slices, etc.

 

For a slightly different flavor, make my dairy-free pumpkin seed fennel pesto instead.

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Dinner, Lunch, Recipes Tagged With: dairy-free, dairy-free pesto, easy paleo recipe, gluten-free, grain-free, grain-free pizza crust, healthy pizza, nut-free, nut-free pesto, paleo pizza, pumpkin seed pesto, recipe, sweet potato, sweet potato pizza crust

Previous Post: « Breakfast Taco Egg Muffins
Next Post: Banana Chocolate Chip Muffins »

Reader Interactions

Comments

  1. Gloria W

    September 12, 2018 at 4:26 pm

    What can I use in place of the eggs in the Sweet Potato Crust recipe? I’m allergic to eggs.

    Reply
    • Alisa

      September 12, 2018 at 4:41 pm

      Hi, Gloria! You can try using a flax egg (just Google flax egg if you haven’t done it before — it’s ground flax meal and water, but I don’t remember the ratios). I haven’t it tried it with a flax egg, but it should work! Let me know how it turns out if you try it!

      Reply
  2. Victoria

    September 13, 2018 at 12:33 pm

    This looks delicious! Can’t wait to try. I always make a crust with plantain, can’t wait to try with sweet potato

    Reply
    • Alisa

      September 14, 2018 at 7:08 am

      Thank you, Victoria! It is SO good! I love the idea of a plantain crust too and will have to try it sometime. Hope you love the recipe!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe for email updates



Recent Posts

  • Grain-Free Chocolate Chip Banana Bread
  • 1-Bowl Grain-Free Sunbutter Cookies
  • Healthy Spinach and Herb Yogurt Dip
  • Healthy Bean-Free White Chicken Chili
  • Valentine’s Day Coconut Macaroons

Archives

Categories

Footer

Privacy Policy

Copyright © 2023 · Paleoinpdx.com

 

Loading Comments...