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Healthy Sweet Potato Crust Salad Pizza {gf,v}

Updated: Mar 19, 2021

When life hands you sweet potatoes, you make sweet potato pizza crust! That's the saying, right? Okay, this is one you don't wanna miss. Let's be honest, vegetable crust pizza is a vibe; If you haven't hopped on that train yet, you're missing out. This recipe took me three tries to perfect, but now it's the recipe of mine I'm most proud of. This pizza is vegan and gluten free, but still tastes like any ordinary, bomb a$$ pizza. The crust is super simple; the dough forms with the use of only one blender. What I love about this recipe is that the pizza crust is crispy enough that you can eat it like a normal slice of pizza. I also love this version because it's a tossed salad pizza! I tossed the hearty greens with one of my homemade dressings and added some fresh veggies. This is a perfect dinner that all the fam will enjoy- seriously, my dad loved it, maybe even more than I did. Get yourself some sweet potatoes because it's pizza time!



Prep time: 10 minutes

Cook time: 25 minutes

Serving size: 4


Pizza Crust:

2 medium sweet potato

1/2c potato starch

1c oat flour

1/4c buckwheat flour

1 tbs olive oil

2tbs nutritional yeast

1tbs tahini

2tbs Trader Joes gluten free rice crumbs

1/2tsp onion powder and garlic powder

1/4tsp pink salt

Basil and oregano to taste

Pizza Toppings:

1c each: romaine, baby kale, spring mix

1/4c mushrooms

1 tomato

1/4c shredded carrot

Rao's Homemade tomato sauce

Sprinkle of nutritional yeast and lemon pepper

Salad Dressing:

2tbs olive oil

1/2tbs white wine vinegar

Splash of balsamic vinegar

1 small clove garlic

Juice from 1/2 lemon

A few cracks of lemon pepper, pink salt, and red chili flakes


1. Preheat oven to 400 F and prep a pizza stone with olive oil.

2. Poke holes in sweet potato and microwave for 3-4 minutes.

3. Once sweet potato is cooked and easy to scoop out, scoop out the sweet potato into the blender {throwing out the skin}.

4. Add the remainder of the crust ingredients to the blender and blend on high until a dough consistency begins to form.

5. Remove from blender and transfer to a bowl to knead and form and ball.

6. Transfer to the pizza stone and roll out the dough.

7. Place in the oven {without toppings} and cook for 13 minutes. Turn to broil for 2 minutes to crisp, but watch closely.

8. While the crust cooks, make the salad.

9. Rinse, chop, and mix the romaine, kale, and spring mix.

10. Shred the carrot, slice the tomato.

11. Chop the mushrooms, season with pink salt and black pepper, and air fry for 7 minutes at 350 F.

12. Then, make the dressing by adding all dressing ingredients to a small bowl and mixing well.

13. Combine greens and vegetables, add the dressing, and toss.

14. Remove the crust from the oven, add the sauce, and place back in the oven for 8 minutes. Place on broil for 2 additional minutes.

15. Remove from oven, add the tossed salad, sprinkle with additional nutritional yeast, and serve!


Be sure to shoot me an email with your feedback or message me on IG @welnesswithmak, so I can see your beautiful recreations! I'd love to highlight them on my feed. Also, don't forget to follow me to stay up to date with new healthy, mouthwatering recipes, life updates, fitness routines, and all things wellness. I look forward to connecting with you!


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