White Sweet Potato Crust Pizza {Grain-Free, Low-FODMAP, Gut-Friendly}
This gut-friendly pizza crust is made with just a few simple ingredients — white sweet potato, arrowroot starch, and coconut flour — for a nourishing twist on pizza night. Topped with roasted tomatoes, homemade pesto, and Kalamata olives, it’s flavorful, satisfying, and perfect for sensitive digestion.
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!