Paleo Superfood Pizzas with Dairy-Free & Gluten-Free Sweet Potato Crust
Prep time
Cook time
Total time
You will need to allow time for baking the sweet potatoes and the sweet potato crust, but the actual hands-on time for this flavorful recipe is quite minimal! Don't be tempted to use leftover sweet potatoes. They won't be as starchy as they are when freshly prepared.
Recipe type: Entree
Cuisine: Tunisian
Serves: 4 small pizzas
  • 2 medium sweet potatoes
  • 1 cup almond flour
  • ¼ cup arrowroot
  • 1 large egg
  • ¼ teaspoon salt
  • ½ cup mild harissa sauce
  • 4 ounces mushrooms, thinly sliced
  • 1 bunch asparagus, thinly sliced on a bias
  • ½ cup canned chickpeas, rinsed
  • 2 tablespoons chopped walnuts
  1. Adjust 2 oven racks to the upper and lower positions, and preheat your oven to 450°F.
  2. Line 2 baking sheets with parchment paper.
  3. Wrap the sweet potatoes in aluminum foil and bake for 1 hour or until very tender.
  4. Let the potatoes cool until you can handle them. Remove the peel and mash the sweet potatoes in a large mixing bowl. Beat the potatoes with a hand mixer on medium-high for 1 minute or until smooth.
  5. Add the almond flour, arrowroot starch, egg, and salt to the sweet potatoes, and beat for 1 minute or until smooth. You should have about 4 cups of “dough.”
  6. Drop 2 (1-cup) scoops of the sweet potato dough, 6-inches apart, onto each prepared pan. Pat each of the four scoops into a ¼-inch-thick circle. You should have four small pizza crusts.
  7. Bake the sweet potato crusts for 10 minutes. Rotate the pans from top to bottom and front to back on the racks. Bake for 10 minutes more, or until the crusts are set.
  8. Spread the harissa sauce evenly on the crusts. Top with the mushrooms, asparagus, chickpeas and walnuts.
  9. Bake the pizzas for 15 minutes, or until bottoms are golden brown and vegetables are tender.
Nutrition Information
Serving size: 1 pizza Calories: 400 Fat: 18g Carbohydrates: 50g Sugar: 15g Fiber: 11g Protein: 13g
Recipe by Go Dairy Free at