Gluten-Free Sweet Potato Pizza Bases
Naturally gluten-free pizza crusts made from roasted sweet potato, eggs, tapioca flour, and ground almond. The dough is wet and sticky, shaped with a spoon onto parchment, then baked until crispy. Perfect for topping with pizza ingredients or serving as standalone appetizers. Store in the refrigerator or freezer for later use.
Ingredients
Instructions
- 1
Roast sweet potato until cooked, peel, and measure 300 grams.
- 2
Beat eggs in a bowl, add cooked and mashed sweet potato, mix well.
- 3
In a separate bowl, combine tapioca flour, ground almond, salt, pepper, and garlic powder, mix thoroughly.
- 4
Add dry mixture to the bowl with eggs and sweet potato, stir until homogeneous dough forms.
- 5
Distribute dough in small portions onto parchment paper using a spoon to shape, as the wet dough cannot be handled by hand.
- 6
Bake in preheated oven at 400°F for 10 minutes.
- 7
Remove baked bases and transfer to another rack to cool and dry.
- 8
Top with desired toppings and bake again to serve as mini pizzas, or store for later use.
Tips
The dough is very wet and sticky; use a spoon to portion and shape rather than handling by hand.
Cool bases on a second rack to allow air circulation and promote drying.
Bases can be frozen for extended storage beyond refrigerator shelf life.
Good to Know
Refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat before topping and serving.
Prepare and bake bases up to 2 days in advance. Store in refrigerator or freeze. Thaw before topping and rebaking.
Top with desired pizza toppings and rebake, or serve plain as an appetizer.
Common Mistakes
Do not attempt to knead or handle the dough by hand to avoid tearing and losing structure; use a spoon to shape.
Do not skip the cooling step on a second rack to avoid soggy bases; air circulation is essential for crispness.