If you’re looking for a nutrient-packed homemade pizza recipe that’s both delicious and easy to make, this sweet potato pizza with arugula pesto will hit the spot. It’s naturally gluten-free (depending on your flour choice), full of fresh garden flavor, and perfect for a light dinner or an impressive lunch.
This vegetable-based pizza crust is a great alternative to traditional pizza dough, and it’s a creative way to use up seasonal produce like sweet potatoes and arugula. Topped with creamy goat cheese, shredded chicken, and tangy artichoke hearts, this recipe is wholesome, satisfying, and totally Instagram-worthy.
Sweet Potato Pizza Crust (Makes 2 medium-sized crusts)
This simple crust recipe is naturally gluten-free and loaded with fiber and vitamins from sweet potatoes. It’s perfect for anyone following a healthy, gluten-free, or veggie-forward lifestyle.
Ingredients:
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3 small to medium sweet potatoes, peeled and cooked (roasted or boiled)
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¾ cup flour of choice: brown rice flour, oat flour, almond flour, or all-purpose
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1 egg
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1 teaspoon salt
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½ teaspoon garlic powder
Instructions:
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Preheat oven to 400°F (200°C).
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Blend the sweet potatoes, sweet potatoes, flour, egg, salt, and garlic powder until smooth and creamy (you’ll need about 1 ½ cups mashed).
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Divide the dough into two portions and press each one onto a parchment-lined baking sheet into a round crust (about ¼ inch thick) and place a second sheet of parchment on top and lightly press down (bake with parchment paper on top).
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Bake for 20–25 minutes until the crust is firm and golden around the edges.
Arugula Pesto
This vibrant pesto adds a peppery kick and is packed with antioxidants, calcium, and heart-healthy fats. Arugula is also high in vitamin K and great for digestion — a true supergreen!
Ingredients:
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2 large handfuls (about 1 cup) fresh arugula
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⅓ cup pine nuts (toasted or raw — substitute walnuts if preferred)
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⅓ cup olive oil
- Juice from 1/2 a Lemon
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2 garlic cloves (or 3 for a spicy kick!)
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Pinch of sea salt
Instructions:
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Add all ingredients to a food processor or blender.
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Pulse until smooth and creamy. Adjust salt and oil to taste.
Toppings
Here’s where the flavor really shines. These toppings complement the sweetness of the crust and the bite of the arugula pesto perfectly.
Suggested Toppings:
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2 cooked chicken breasts, shredded or sliced
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1 jar of artichoke hearts, drained and chopped
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A handful of fresh arugula
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Crumbled goat cheese
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Toasted pine nuts
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Light olive oil drizzle
Assembly
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Once crusts are baked, spread arugula pesto evenly over each.
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Top with chicken, artichoke hearts, goat cheese, and pine nuts.
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Return to the oven for 5–7 minutes to warm everything through and lightly melt the cheese.
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Remove, top with fresh arugula, and drizzle with olive oil before serving.
Pro Tips
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Make the crusts ahead and freeze for quick weeknight meals.
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Swap in mozzarella or feta if goat cheese isn’t your thing.
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Want to make it vegetarian? Skip the chicken and add roasted mushrooms or zucchini.
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For extra crunch, bake the crusts on a pizza stone or preheated cast iron pan.
💬 Final Thoughts
This homemade sweet potato pizza is a fantastic way to embrace garden-to-table eating. Whether you’re following a gluten-free diet or just looking for a fresh twist on traditional pizza night, this recipe brings together clean ingredients and bold flavors in every bite.
