Go Back
Creating a crispy sweet potato crust begins with the right preparation. After baking the sweet potatoes, make sure to thoroughly drain any excess moisture, as this can lead to a soggy crust. Here are some techniques to ensure your crust is crispy yet moist:

Sweet Potato Crust Breakfast Pizza

Start your day off right with a delicious sweet potato crust breakfast pizza. This innovative dish features a nutritious sweet potato base that combines the natural sweetness of sweet potatoes with wholesome toppings like spinach, eggs, and avocado. It's perfect for those looking for a hearty breakfast that caters to various dietary preferences, including vegan and gluten-free options. Enjoy a balanced meal rich in vitamins, protein, and healthy fats while keeping mealtime fun and versatile!
Print Recipe Pin Recipe

Ingredients
  

For the Sweet Potato Crust:

2 medium sweet potatoes, peeled and cubed

1 cup almond flour

1/2 cup grated Parmesan cheese (substitutable with nutritional yeast for a vegan option)

2 large eggs (or 2 flax eggs for a vegan option)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Toppings:

1 cup baby spinach

1/2 bell pepper, diced

1/2 cup cherry tomatoes, halved

4 large eggs

1/2 avocado, sliced

Fresh herbs (such as basil or parsley) for garnish

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Prepare the Sweet Potato Crust:

    - Preheat your oven to 425°F (220°C).

      - In a large pot of salted boiling water, cook the cubed sweet potatoes until they are tender, about 15-20 minutes. Once cooked, drain the water and let them cool slightly.

        - In a mixing bowl, mash the cooked sweet potatoes until they are smooth. Then, add the almond flour, Parmesan cheese (or nutritional yeast), eggs (or flax eggs), garlic powder, onion powder, salt, and black pepper. Mix well until everything is thoroughly combined.

          - On a parchment-lined baking sheet, spread the sweet potato mixture to form a round pizza crust about 1/2 inch thick. Use the back of a spatula to ensure the surface is smooth and even.

            Bake the Crust:

              - Place the crust in the preheated oven and bake for 20-25 minutes, or until the edges turn golden brown and develop a crispy texture.

                Prepare the Toppings:

                  - While the crust is baking, heat a small amount of olive oil in a skillet over medium heat. Add the baby spinach and diced bell pepper, sautéing them until the spinach is wilted and the pepper is tender, about 3-4 minutes. Remove from heat and set aside.

                    Assemble the Pizza:

                      - Once the crust is baked, take it out of the oven and layer the sautéed spinach and bell pepper evenly across the base. Next, scatter the halved cherry tomatoes on top.

                        - Carefully crack the four eggs on top of the pizza, taking care to space them evenly. Season with an additional pinch of salt and pepper as desired.

                          Bake Again:

                            - Return the assembled pizza to the oven and bake for another 10-15 minutes, or until the egg whites are set but the yolks remain runny (or cooked to your preference).

                              Serve:

                                - Once finished baking, allow the pizza to cool for a couple of minutes. Top it with slices of avocado and sprinkle fresh herbs over the top. Slice into wedges and serve warm.

                                  Enjoy your Sweet Potato Crust Breakfast Pizza!

                                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                                      Presentation Tips: Serve the pizza on a large wooden cutting board for a rustic display. Garnish with extra fresh herbs and drizzle with olive oil before serving for a beautiful finish.