Ever since starting my gut healing journey, I’ve had to get creative in the kitchen. Meals that once felt easy or comforting no longer agree with me, and I quickly realized that variety and flavor were key to making this lifestyle sustainable. Additionally, my family recently started a Friday pizza and movie night tradition, and I didn’t want to feel like I was missing out. Enter: my white sweet potato pizza crust. It’s simple, nourishing, and honestly one of the best things I’ve eaten in months. This recipe takes a classic comfort food and transforms it into something that feels indulgent yet is completely supportive for digestion – proof that healing food can still taste amazing.
Why White Sweet Potato?
When it comes to creating a gut-friendly pizza crust, white sweet potatoes are the perfect base. They’re naturally starchy, which helps bind the crust without needing gluten or complicated ingredients, and they bake up with that perfect pizza texture we all know and love: crispy edges and a little bit soft in the center.
Nutritionally, white sweet potatoes are rich in fiber, vitamin C, potassium, and antioxidants, all of which support digestion and overall wellness. Unlike orange sweet potatoes, the white variety tends to be lower in FODMAPs, which makes them easier to tolerate for those with sensitive digestion or conditions like SIBO and IBS. Their mild, slightly sweet flavor also balances savory toppings without overpowering them.
By using white sweet potato in place of refined flour or packaged gluten-free mixes, you get a whole-food crust that’s simple, nourishing, and gentle on the gut. It’s a comfort food upgrade that works perfectly for family pizza night while still supporting your digestive health.
How It Fits a Gut-Healing Lifestyle
One of the hardest parts of a gut-healing journey is finding ways to enjoy the foods you love without triggering symptoms. Pizza is a classic comfort food, but traditional crusts made with refined flour, gluten, or even packaged gluten-free mixes can be tough on digestion. This white sweet potato crust changes that.
By relying on gentle, whole-food ingredients, this recipe avoids common gut irritants while still delivering that familiar pizza-night experience. The white sweet potato base is naturally lower in FODMAPs, making it a better choice for sensitive stomachs. You can also use water-based cooking if you choose to steam your sweet potato.
Toppings and Variations
For this version, I kept things fresh and Mediterranean-inspired with roasted grape tomatoes, a generous spoonful of homemade pesto, and a handful of Kalamata olives. The sweet potato crust pairs beautifully with the juicy, caramelized tomatoes and the herbaceous pesto. It’s a simple combination that feels both vibrant and satisfying.
That said, this crust is incredibly versatile and can be customized in so many ways. For a classic spin, try topping it with a light tomato sauce, sautéed zucchini, and dairy-free cheese. For something heartier, add poached chicken, caramelized onions, and roasted peppers. You could even go seasonal with toppings like sautéed mushrooms and sage in the fall, or fresh basil and zucchini ribbons in the summer.
White Sweet Potato Crust Pizza {Grain-Free, Low-FODMAP, Gut-Friendly}
Ingredients
- 1 large white sweet potato baked or steamed
- 3 tablespoons arrowroot starch or tapioca starch
- 2 tablespoons coconut flour
- Sea salt to taste
- 1 pint grape tomatoes
- Homemade pesto see note
- Kalamata olives optional
- Any other toppings of choice
Instructions
- Preheat the oven to 400°. Line two baking sheets with parchment paper.
- In a medium size mixing bowl, combine the baked sweet potato flesh (skin removed), arrowroot starch, coconut flour, and sea salt. Use your hands or a hand blender to mix until incorporated and a dough is formed.
- Place the ball of dough in between two pieces of parchment paper, and use your hands or a rolling pin to form a round crust about 1/4 inch thick. Remove the top sheet of parchment paper, and place the crust with the bottom sheet of parchment paper on a baking sheet. Set aside.
- Place grape tomatoes on a second baking sheet lined with parchment paper. Spray with cooking spray and coat with sea salt.
- Bake both the tomatoes and the crust for 20 minutes, until the edges of the crust are turning golden brown, and the grape tomatoes have softened.
- Spoon about ⅓ cup of the pesto onto the cooked crust, top with roasted tomatoes and olives. Bake for about 5-10 more minutes. Enjoy!
