Vegan thin crust pizza

Vegan thin crust pizza

Pizza! One of my old favorites that I still missed after giving up cheese.

Every new pre-made pizza crust at the store got me excited, until I saw that it contained things such as gluten, dairy, and processed sugars. I was determined to find a pre-made crust so that I could deck out my own pizza at home, because let’s be honest, most vegan pizza tastes terrible. I wasn’t giving up on pizza, but buying pre-made crust was proving to be difficult.

Growing up, my mom often made homemade pizza. I remember the dough being one of the most challenging and time-consuming parts, and I certainly didn’t want to take on a similar endeavor in my tiny apartment kitchen. A proper homemade dough needs to set and rise, and it requires elbow grease to roll out flat. There had to be an easier way for a lazy cook like me, right?

At some point, I found a recipe on Instagram that seemed simple enough to try. Complete with a video that demonstrated step-by-step instructions, I liked its minimalist and fool-proof nature. Excited, I immediately got the ingredients and tested it. It was far too sweet, and the crust was floppy even after cooked. Arghhh….

The pizza crust didn’t turn out how I hoped, but I was on to something. I tried a few more tweaks and eventually found a satisfying recipe. The crust crisps nicely, it complements the taste of my toppings, and adds a unique flair to the traditional pizza flavor. Naturally sweetened with sweet potatoes, it’s also healthy and free of added sugars.

Quick Facts

  • Servings: 2 11-inch personal pizzas
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes



  • 2 cups cooked and mashed sweet potatoes
  • 6 T almond flour
  • 3 T coconut flour
  • 3 T arrowroot starch/flour
  • 1 t sea salt
  • 1 t mixed seasonings of your choice (I generally use a salt-free pizza seasoning)


  • 3-4 T red sauce
  • Garlic, diced
  • Onions, chopped
  • Red peppers, chopped
  • Zucchini, chopped
  • Spinach
  • Miyoko’s Vegan Mozz, crumbled


  1. Peel sweet potatoes and cube. Steam until tender, and then mash in a bowl. Measure out 2 cups and save the rest for later.
  2. Combine dry ingredients (almond flour, coconut flour, arrowroot flour, salt, seasonings) separately and then add to potatoes. Mix and knead dry ingredients into mashed potatoes until an even consistency. Divide dough in half and roll each half into a ball.
  3. Preheat oven to 350° and place a piece of parchment paper on the pizza pan.
  4. Place dough ball in center of the pizza pan and spread outwards with fingers. Spread the crust approximately 1/8 thick. I make the center slightly thinner than the edges so that it cooks evenly.
  5. Pre-bake crust for 5 minutes until the top is dry. Spray or spread a light layer of oil on crust before spreading the tomato sauce. Add toppings.
  6. Bake for 20 minutes or until edges are light brown and crispy, the zucchini is tender, and the “cheese” starts to melt.


  • Compared to regular pizza dough, this dough feels stickier and less stretchy. Don’t worry about the stickiness, because it dries quickly in the oven. The dough is too sticky to roll out with a rolling pin, so just place the dough ball directly on the pizza pan and knead it outwards with your fingers.
  • The dough is weaker than a traditional wheat/diary pizza crust, but the crispiness of a thin crust gives it a little more strength.
  • I don’t layer on vegan cheese as heavily as I would regular cheese. I just add enough to give the pizza juicy flavor and to hold the rest of the toppings together. I use a fork to crumble off the block of “cheese” and to achieve a fancy artisan effect.

And there you have it—a quick and easy pizza crust. If I’m making it for myself, I usually refrigerate the second dough ball for later. This homemade pizza is my new favorite, and now it’s for everyone to share!