Pepperoni Hot Honey Sweet Potato Crust (Printable)

Gluten-free sweet potato crust topped with pepperoni, mozzarella, and hot honey drizzle for a perfect sweet and spicy balance.

# What You'll Need:

→ Sweet Potato Crust

01 - 2 cups grated raw sweet potato (about 400g)
02 - 2 large eggs
03 - 1/3 cup grated Parmesan cheese
04 - 2/3 cup almond flour
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Toppings

09 - 3/4 cup pizza sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 3 oz sliced pepperoni (about 85g)
12 - 1/2 red onion, thinly sliced
13 - 1/3 cup sliced jarred hot cherry peppers (optional)

→ Hot Honey Drizzle

14 - 1/4 cup honey
15 - 1 to 2 teaspoons hot sauce (such as sriracha)

→ Garnish

16 - Fresh basil leaves (optional)

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet or pizza pan with parchment paper and lightly brush with oil.
02 - In a large mixing bowl, combine the grated sweet potato, eggs, Parmesan cheese, almond flour, garlic powder, dried oregano, salt, and black pepper. Mix thoroughly until a sticky, cohesive dough forms.
03 - Transfer the dough onto the prepared pan and press it out into a 12-inch round circle approximately 1/4 inch thick. Smooth the surface and neaten the edges.
04 - Bake the crust for 20 minutes until golden brown and firmly set. Remove from the oven and gently press down any areas that have puffed up.
05 - Spread the pizza sauce evenly across the par-baked crust. Sprinkle the shredded mozzarella cheese in an even layer over the sauce.
06 - Distribute the sliced pepperoni, red onion, and hot cherry peppers evenly over the cheese layer.
07 - Return the pizza to the oven and bake for 10 to 12 minutes, until the cheese is bubbling and lightly golden.
08 - While the pizza bakes, combine the honey and hot sauce in a small saucepan. Warm gently over low heat, or microwave in a heat-safe bowl for 10 to 20 seconds, then stir until well blended.
09 - Remove the pizza from the oven. Drizzle the hot honey over the top and scatter fresh basil leaves if desired. Slice into wedges and serve immediately.

# Expert Tips:

01 -
  • The sweet potato crust crisps up beautifully and you would never guess it is gluten free.
  • Hot honey drizzled over spicy pepperoni creates that addictive sweet heat combo that keeps everyone reaching for another slice.
02 -
  • The grated sweet potato releases a lot of moisture so squeeze it in a clean towel before mixing for a crispier crust.
  • Flipping the crust after the initial twenty minute bake and baking two minutes more on the other side makes it extra crunchy and sturdy.
03 -
  • Use the small holes on your box grater for the sweet potato because a finer grate creates a more cohesive crust that holds together slice after slice.
  • Warm the honey mixture just before serving because the drizzle thickens as it cools and loses that beautiful flowing texture.

Return