Sweet Potato Pizza Crust


I love the zucchini pizza crust so I wanted to give this one a shot. Here are a few tips: Don’t make the pizza too large. You want it to be 10-12″ otherwise you won’t be able to pick it up and eat it like a regular pizza crust. Go light on the toppings…I clearly didn’t in the picture because I was so hungry, but the less weight, the easier it will be to eat and hold together. I sprayed parchment paper with non-stick oil spray, or you can brush olive oil. Next time, I may just use a non stick baking sheet and skip the parchment paper.


  • 1 Sweet Potato
  • 1 Egg
  • 1/4 Cup All Purpose Flour
  • 1 TBS Parmesan Cheese
  • 1 TSP Garlic Powder
  • 1 Cup Goat Cheese
  • 1 Bundle Swiss Chard
  • 1 Clove Garlic
  • 2 Sausages
  • 1/2 Cup Tomato Sauce (I use Pastene Kitchen Ready)


For the Pizza Crust:

  1. Peel the skin off the potato, dice it into 1 inch cubes, and food process it until it is the texture of coarse salt.
  2. Preheat oven to 400 degrees.
  3. Transfer to a large mixing bowl, and mix with the egg, flour, parmesan cheese, and garlic powder (also salt/pepper to taste).
  4. Arrange a non stick baking sheet, brushed with 1-2 TBS olive oil, and place the potato mixture in the center.
  5. Take a piece of parchment paper over the potato mixture, and spread evenly into a circle about 10-12″ in diameter and about 1/4 inch thick.
  6. Bake 20 minutes until the edges are brown.
  7. Take the pizza out, add the pizza sauce.
  8. Add the sausage and Swiss chard.
  9. Finish with goat cheese.
  10. Place back in oven for 10 minutes until cheese is melted and serve.

For the Swiss Chard

  1. Rinse, and dry thoroughly.
  2. Slice the greens off the center stem.
  3. Roughly chop the greens.
  4. Heat a sauté pan with 1 TBS olive oil.
  5. Add 1 clove chopped garlic to the pan, sauté for 30 seconds.
  6. Add the greens, season with salt and pepper.
  7. cook 2-3 minutes on medium heat until wilted and set aside.

For the Sausage:

  1. Peel the casing off.
  2. Heat a sauté pan on medium heat with 1 TBS olive oil.
  3. Cook the sausages, breaking apart until no pink shows – about 15 minutes.
  4. Set aside.

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