Pepperoni Hot Honey Sweet Potato Pizza (Print Version)
Crispy sweet potato crust topped with pepperoni and hot honey drizzle
# What You'll Need:
→ Sweet Potato Crust
01 - 2 cups grated raw sweet potato (about 14 oz)
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 kosher salt
08 - 1/4 teaspoon freshly ground black pepper
→ Toppings
09 - 3/4 cup pizza sauce
10 - 1 1/4 cups shredded mozzarella cheese
11 - 3 oz sliced pepperoni
12 - 1/2 medium red onion, thinly sliced
13 - 1/3 cup sliced jarred hot cherry peppers
→ Hot Honey Drizzle
14 - 1/4 cup honey
15 - 1 to 2 teaspoons hot sauce (such as sriracha)
→ Garnish
16 - Fresh basil leaves
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet or pizza pan with parchment paper and lightly brush with olive oil.
02 - In a large mixing bowl, combine the grated sweet potato, eggs, Parmesan, almond flour, garlic powder, oregano, salt, and black pepper. Stir thoroughly until a sticky, uniform dough forms.
03 - Transfer the sweet potato mixture onto the prepared pan. Using your hands or the back of a spoon, press and shape it into a 12-inch round, approximately 1/4 inch thick. Smooth the edges for an even finish.
04 - Bake the crust for 20 minutes until golden and set. Remove from the oven and gently press down any areas that have puffed up during baking.
05 - Spread the pizza sauce evenly across the baked crust. Sprinkle the shredded mozzarella in an even layer over the sauce.
06 - Arrange the pepperoni slices, red onion rings, and hot cherry peppers over the mozzarella.
07 - Return the pizza to the oven and bake for 10 to 12 minutes, until the cheese is melted, bubbling, and lightly golden.
08 - While the pizza bakes, combine the honey and hot sauce in a small saucepan. Warm gently over low heat, stirring until blended. Alternatively, microwave in a heatproof bowl for 10 to 20 seconds and stir.
09 - Remove the pizza from the oven. Drizzle generously with the prepared hot honey and scatter fresh basil leaves over the top. Slice into wedges and serve immediately.
# Expert Advice:
01 -
- The sweet potato crust gets crispy on the edges while staying tender inside, and nobody guesses it is grain free unless you tell them.
- Hot honey drizzled over spicy pepperoni creates that addictive sweet heat combination that makes you reach for another slice before finishing the first.
02 -
- Squeezing excess moisture from the grated sweet potato is the single most important step, because skipping it means a soggy crust that never fully crisps no matter how long you bake it.
- Flipping the crust after the initial 20 minute bake gives you an extra crispy bottom, which is worth the extra minute of careful maneuvering with a wide spatula.
03 -
- Let the crust cool for two minutes after the first bake before adding toppings, because a too hot surface will melt the cheese into the sauce and you lose that beautiful layered look.
- Taste your hot honey on a spoon before drizzling, and adjust the heat level by adding more hot sauce in tiny increments until it hits the exact sweet spicy balance you crave.