Sweet Potato Pizza Base (3 Ingredients, No Flour, No Gluten) -

3 Ingredients No Flour No Gluten High Fibre

⏱️

Prep Time

10 mins

🔥

Bake Time

35 mins

🍕

Serves

2 people

📊

Calories

320 kcal

What if you could make a crispy, satisfying pizza base with just 3 ingredients — and it was completely flour-free, gluten-free, and packed with nutrients? This Sweet Potato Pizza Base is about to change pizza night forever.

Sweet potato brings natural sweetness and beta-carotene. Almond flour adds healthy fats and a nutty depth. One egg binds it all together into a surprisingly sturdy, flavourful base that holds your toppings beautifully. No yeast. No waiting. No compromise.

🍠 Why This Pizza Changes Everything

3️⃣Only 3 ingredients for the base

🚫No flour, no yeast, no gluten

🍠High fibre + beta-carotene

🌾Naturally gluten-free

⚡Ready in 35 minutes

😍Crispy, satisfying, delicious

🍕 Sweet Potato Pizza Base

3 Ingredients · No Flour · No Gluten · High Fibre · Naturally Healthy

📋 Ingredients

For the Base

✓250g sweet potato, cooked and mashed
✓90g almond flour
✓1 egg

Toppings

✓3 tbsp red pesto
✓Mozzarella, torn
✓Olives, halved
✓Pine nuts
✓Fresh basil to finish

👩‍🍳 Instructions

Cook the sweet potato — bake, steam, or microwave until completely soft. Mash until perfectly smooth with no lumps. Let cool slightly.

Preheat oven to 180°C (350°F). Mix almond flour and egg into the mashed sweet potato until a soft, pliable dough forms.

Spread onto a lined baking tray into a thin pizza shape — about 25–30cm round. Smooth the edges with wet fingers.

Bake the base for 20–25 minutes until golden and firm. This is key — don’t skip this step or your base will be soggy.

Add toppings — spread red pesto, add mozzarella, olives, and pine nuts. Bake for another 8–10 minutes until cheese is melted and golden. Finish with fresh basil! ✨

📊 Nutrition (per serving)

320

Calories

14g

Protein

28g

Carbs

18g

Fat

Fibre

💡 Pro Tips for Perfect Results

🍠Dry the sweet potato well — excess moisture makes the base soggy. After mashing, spread on a plate for 5 minutes to let steam escape.
📏Spread it thin — aim for about 5mm thickness. Thicker bases take longer to crisp up and can remain soft in the middle.
🔄Flip halfway through base baking for maximum crispiness on both sides before adding toppings.
🍕Don’t overload toppings — a lighter hand keeps the base crispy. Less is more with a sweet potato pizza base!

❓ Frequently Asked Questions

Can I replace almond flour?

Yes! Oat flour or coconut flour work as substitutes. Use slightly less coconut flour (70g) as it absorbs more moisture.

Can I make it vegan?

Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 mins). The base will be slightly less firm but still delicious.

Can I make bases ahead of time?

Yes! Bake the base, cool completely, wrap in cling film and refrigerate for up to 3 days or freeze for 1 month. Add toppings and bake when ready.

What other toppings work well?

The base pairs beautifully with tomato sauce + buffalo mozzarella, hummus + roasted veggies, or cream cheese + smoked salmon for a gourmet twist.

Made This Pizza? 🎉

Drop a comment below! Tag someone who needs to try this healthy pizza base this weekend. 🍕🍠

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Sweet Potato Pizza Base (3 Ingredients, No Flour, No Gluten)