Pepperoni Hot Honey Sweet Potato Pizza (Printable)
Crispy pepperoni and gooey cheese drizzled with spicy hot honey atop a gluten-free sweet potato crust.
# What You'll Need:
→ Sweet Potato Crust
01 - 2 medium sweet potatoes (about 14 oz), peeled and cubed
02 - 1 large egg
03 - 1/2 cup almond flour
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pizza Toppings
08 - 1/2 cup marinara or pizza sauce
09 - 1 1/3 cups shredded mozzarella cheese
10 - 2/3 cup sliced pepperoni (about 3 oz)
11 - 1 small red onion, thinly sliced (optional)
12 - 1 small red bell pepper, thinly sliced (optional)
→ Hot Honey
13 - 1/4 cup honey
14 - 1–2 teaspoons hot chili flakes or 1 teaspoon hot sauce
15 - 1 teaspoon apple cider vinegar (optional)
→ Garnishes
16 - Fresh basil leaves
17 - Crushed red pepper flakes
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - Steam or boil the peeled and cubed sweet potatoes until fork-tender, approximately 10–12 minutes. Drain thoroughly and mash until completely smooth.
03 - In a large mixing bowl, combine the mashed sweet potato, egg, almond flour, Parmesan cheese, garlic powder, salt, and black pepper. Mix until the mixture is uniform and well incorporated.
04 - Transfer the mixture onto the prepared baking sheet and spread it into a 12-inch round, approximately 1/4 to 1/2 inch thick.
05 - Bake the crust for 20–22 minutes until it is firm to the touch and lightly golden on the edges.
06 - While the crust bakes, gently warm the honey in a small saucepan over low heat with the chili flakes or hot sauce and apple cider vinegar, if using, for 2–3 minutes. Remove from heat and set aside.
07 - Remove the baked crust from the oven. Spread the marinara sauce evenly over the surface. Sprinkle with mozzarella cheese, then layer on the pepperoni slices. Scatter the sliced red onion and bell pepper over the top, if desired.
08 - Return the pizza to the oven and bake for an additional 8–10 minutes, until the cheese is melted and bubbly and the edges are crisp.
09 - Remove from the oven and generously drizzle the hot honey over the pizza. Top with fresh basil leaves and additional crushed red pepper flakes to taste.
10 - Slice into wedges and serve immediately while hot.
# Expert Tips:
01 -
- The sweet potato crust actually holds together better than most gluten free doughs I have tried, no crumbling, no sad floppy slices.
- Hot honey is the kind of trick that makes people think you are a genius cook when it takes literally three minutes to make.
- You get the full pizza experience without any wheat, and nobody at the table will feel like they are eating a compromise.
02 -
- The crust must be fully baked and firm before you add toppings or the whole thing turns into a soggy mess that no amount of cheese can save.
- For a dramatically crispier base, carefully flip the baked crust with a large spatula before adding sauce and toppings, the underside gets extra firm and golden.
03 -
- Spread the crust mixture thinner at the center and slightly thicker at the edges for a more even bake and a natural pizza shape.
- Make a double batch of hot honey and keep the extra in a jar, you will find yourself drizzling it on everything from fried chicken to roasted carrots within the week.