Sweet Potato Pizza Crust with Mexican-Style Toppings

This sweet potato pizza crust is made from just a handful of pantry ingredients: a raw sweet potato, rolled oats and an egg, blitzed in the food processor and baked into a golden, sturdy round you can actually pick up. It's naturally a little sweet, full of fiber, and the perfect base for a pile of smoky Mexican-style toppings like salsa, black beans, peppers and melty cheese.

If you've ever made a cauliflower pizza crust, you know the drill: chop, rice, steam, then wring out what feels like a gallon of water in a towel, all for a crust that can still flop over when you lift a slice. This one is so much easier. There's no squeezing and no pre-cooking. Everything goes into the food processor raw, you press the dough into a circle on parchment, and the oven does the rest.

Our favorite way to top it is Mexican-style. Cumin, chili powder and smoked paprika on the sauteed peppers play really nicely with the slight sweetness of the crust, and black beans make it a filling vegetarian dinner. But once you've got the crust down, you can take it in any direction you like.

Key Ingredients & Substitutions

• Sweet potato. One large sweet potato (about 12 ounces) makes a 10-inch crust. Peel it and dice it small so the food processor can break it down into a smooth, dough-like mash. Orange-fleshed sweet potatoes give you that gorgeous golden color; white or purple ones work too, the crust just won't look as sunny.
• Rolled oats. The oats are the "flour" here. Blend them to a fine crumb before adding the sweet potato so the dough holds together. For a gluten-free pizza, use certified gluten-free rolled oats and check your salsa label. Quick oats work in a pinch; steel-cut oats don't.
• Egg. The egg binds the crust so it bakes up firm enough to slice and hold. It's the reason this crust is vegetarian rather than vegan (see the Variations section for an egg-free option).
• Salsa. Jarred salsa stands in for pizza sauce and brings tomato, onion and a little heat all at once. Use mild or hot, whatever you like on your chips. Spread a thin layer, though; a watery salsa can make the center soft. Red enchilada sauce is a great swap.
• Black beans. Canned black beans add protein and make each slice more satisfying. Rinse and drain them well. Pinto beans or a thin layer of refried beans work just as well.
• Cheese. A bagged Mexican shredded cheese blend melts beautifully, but plain cheddar, Monterey Jack or pepper Jack are all good choices. Crumble a little cotija or feta on top after baking if you want a salty finish.

Helpful Tips

Bake it on parchment, right on the oven rack. This is the secret to a crisp center. Shape the crust on a sheet of parchment paper, then slide the paper straight onto the middle oven rack instead of baking it on a pan. Hot air reaches the bottom of the crust, so it dries out and firms up instead of steaming. A rimless baking sheet or pizza peel makes it easy to slide the parchment in and out.

Aim for a ½-inch crust. Press the dough into a 10-inch circle that's about ½ inch thick all the way across. Much thinner and the edges can burn before the center sets; much thicker and the middle stays soft. Wet hands keep the dough from sticking while you shape it.

Bake until the edges are golden. The crust needs 30 to 35 minutes on its own. It's ready when the edges are light golden brown and the top looks dry and slightly cracked. Let it cool for 10 minutes before topping; it firms up as it cools.

Keep the toppings light. This crust is sturdy, but it isn't a yeasted dough. Pile on too much and you'll be eating your pizza with a knife and fork (still delicious, just not very pizza-like). A thin layer of salsa, a scattering of beans and veggies, and just enough cheese to hold it all together is the sweet spot.

Cook the toppings while the crust bakes. Sauteing the onion and peppers with the spices takes about 10 minutes, so you can do it while the crust is in the oven. Cooking the veggies first also drives off their moisture, which helps keep the crust crisp.

Variations

• Pesto and veggies. Swap the salsa for a thin layer of sun-dried tomato pesto and top with spinach, mushrooms and mozzarella.
• Classic margherita. Spread with a little marinara, add sliced fresh mozzarella and tomatoes, and finish with fresh basil after baking.
• BBQ chickpea. Use barbecue sauce as the base and top with chickpeas, red onion, smoked gouda and a handful of cilantro.
• Extra spicy. Leave the seeds in the jalapeno, use hot salsa and pepper Jack, and finish with a drizzle of hot sauce.
• Vegan version. You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) and use your favorite vegan shreds. Be aware that the crust will be more fragile without the egg, so press it a little thicker, bake it a few minutes longer until the top is fully dry, and keep the toppings especially light.
• Mini pizzas. Divide the dough into four small rounds for personal pizzas. Start checking them at about 20 minutes.

Serving Ideas

We love this pizza finished with diced avocado, chopped fresh cilantro and diced tomato right after it comes out of the oven. A dollop of sour cream or Greek yogurt, a squeeze of lime, or a spoonful of guacamole on each slice takes it over the top.

Between the fiber in the sweet potato and oats and the protein in the beans, one or two slices make a pretty filling meal. Round it out with something crunchy and fresh, like easy Mexican slaw with cilantro-lime dressing, or a simple green salad. For a Mexican-inspired dinner party, serve it alongside vegan jackfruit tamales and a big bowl of chips and salsa.

It also makes a fun appetizer. Cut it into 16 small wedges instead of 8 slices and set out the toppings so everyone can add their own.

Storing & Freezing

Leftover pizza keeps in an airtight container in the fridge for up to 3 days. Reheat slices in a 400°F oven or an air fryer for 5 to 8 minutes so the crust crisps back up; the microwave works, but it will soften the crust. A plain baked crust (no toppings) also keeps in the fridge for up to 4 days, so you can bake it ahead and have pizza night ready to go.

The baked crust freezes really well. Let it cool completely, wrap it tightly in plastic wrap and then foil (or slide it into a large freezer bag), and freeze for up to 3 months. There's no need to thaw it: add your toppings straight to the frozen crust and bake at 400°F for 12 to 15 minutes, until the crust is hot and the cheese is melted.

You can also freeze leftover topped slices. Freeze them on a tray until firm, then wrap individually and store for up to 2 months. Reheat from frozen in a 400°F oven for about 15 minutes. Add any avocado, cilantro or fresh tomato after reheating, since they don't freeze well.

More Vegetarian Pizza Recipes

If you loved this sweet potato crust, here are a few more vegetarian pizzas to try:

• Sweet Potato Pizza with Kale and Caramelized Onions
• Fresh Corn, Poblano, and Cheddar Pizza
• Spicy Mango Pizza with Black Beans and Zucchini
• 50 Vegetarian Pizza Recipes

📖 Recipe

Sweet Potato Pizza Crust with Mexican-Style Toppings

from Oh My Veggies

This easy sweet potato pizza crust is made with raw sweet potato, rolled oats and an egg, then baked until golden and topped with salsa, black beans, spiced peppers and melty cheese. Use certified gluten-free oats for a gluten-free pizza.

Print Pin Save Saved!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8 slices

Cook ModePrevent your screen from going dark

Equipment

• Food processor
• Parchment paper
• Skillet

Ingredients 

US Customary - Metric

For the sweet potato pizza crust:

• ¾ cup rolled oats, use certified gluten-free oats for a gluten-free crust
• 1 large sweet potato, about 12 ounces / 340 g, peeled and diced
• 1 egg
• ¼ teaspoon garlic powder
• ½ teaspoon salt

For the toppings:

• 1 tablespoon olive oil
• ½ red onion, thinly sliced
• 1 bell pepper, any color, cored and thinly sliced
• 1 jalapeño pepper, cored and thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 8 ounces jarred salsa, mild or hot
• ½ cup canned black beans, drained and rinsed
• ½ cup Mexican shredded cheese blend
• cilantro, avocado and/or diced fresh tomato, for topping

Instructions

Prepare the sweet potato pizza crust:

• Preheat the oven to 400°F and set a rack in the center position. Cut a 14-inch piece of parchment paper and set it on a rimless baking sheet, pizza peel or flat cutting board.
• In a food processor fitted with the S-blade, blend the oats to a fine crumb. Add the raw diced sweet potato, egg, garlic powder and salt, then process until the mixture is smooth and dough-like, scraping down the sides as needed.
• Transfer the dough to the parchment paper. With damp hands, press it into a 10-inch circle about ½ inch thick. Slide the parchment off the baking sheet directly onto the oven rack and bake for 30 to 35 minutes, until the edges are light golden brown and the top looks dry. Slide the parchment back onto the baking sheet and let the crust cool for at least 10 minutes before topping.

Prepare the toppings:

• While the crust bakes, warm the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook for 3 minutes. Add the bell pepper, jalapeño, cumin, chili powder and smoked paprika and cook for about 7 minutes more, stirring often, until the peppers are tender. Turn off the heat.
• Spread a thin layer of salsa over the cooled crust. Top with the black beans and the cooked pepper mixture, then sprinkle with the cheese. Keep the toppings light so the crust stays crisp.
• Slide the topped pizza, still on its parchment, back onto the oven rack and bake at 400°F for about 10 minutes, until the cheese is melted.
• Top with cilantro, avocado and/or diced tomato, cut into 8 slices and serve.

Notes

Sweet potato crust recipe barely adapted from Pinch of Yum's Sweet Potato Pizza Crust.

Keep the toppings light. Too much salsa or too many toppings will make the center soft.

Make ahead and freeze: the baked, cooled crust keeps in the fridge for up to 4 days or in the freezer, tightly wrapped, for up to 3 months. Top it straight from frozen and bake at 400°F for 12 to 15 minutes.

Storage: refrigerate leftover slices in an airtight container for up to 3 days and reheat in a 400°F oven or air fryer.

Nutrition (estimated per serving)

Calories: 141kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 451mgPotassium: 349mgFiber: 4gSugar: 4gVitamin A: 6864IUVitamin C: 23mgCalcium: 84mgIron: 1mg

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Keyword: Mexican-Style Pizza, Pizza with Sweet Potato Crust, sweet potato pizza crust, vegetarian pizza

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!