Gluten-Free Sweet Potato Crust Prosciutto & Fig Pizza

Celiac.com 09/02/2025 - Pizza has long been a staple of comfort food, but for those navigating a gluten-free lifestyle, traditional crusts are off the table. Over the years, creative cooks have crafted alternative bases using everything from cauliflower to chickpea flour. One of the most flavorful and nutrient-dense innovations is the sweet potato crust — naturally gluten-free, rich in vitamins, and beautifully chewy. This recipe blends the earthy sweetness of mashed sweet potatoes with tapioca starch and ground flaxseed to create a flexible, satisfying base that rivals any wheat crust.

Pairing this hearty foundation with savory prosciutto, creamy goat cheese, and the luscious sweetness of fig jam creates an elegant balance of flavors. The finishing touches — fresh arugula and a balsamic drizzle — lend brightness and acidity, rounding out this gourmet pizza that feels equally at home at a dinner party or a weeknight meal. It’s a modern twist inspired by the rustic Italian tradition of pairing figs and cured meats — once a farmer's indulgence and now a foodie's delight.

Ingredients

For the Sweet Potato Crust

• 1 cup mashed sweet potato (about 1 large sweet potato, peeled and boiled until soft)
• ⅓ cup tapioca starch
• 2 tablespoons ground flaxseed
• 1 tablespoon olive oil
• ½ teaspoon salt

For the Toppings

• 2 tablespoons fig jam
• 2 ounces prosciutto, torn into bite-sized strips
• 2 ounces goat cheese, crumbled
• 1 cup fresh arugula
• Tomato slices
• 1 tablespoon balsamic glaze or reduction
• Freshly cracked black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.
2. In a medium bowl, mix the mashed sweet potato, tapioca starch, ground flaxseed, olive oil, and salt until a smooth, dough-like mixture forms. It should be slightly sticky but hold together well.
3. Spread the dough on the prepared parchment paper, forming a circle or oval about 10 inches wide and ¼-inch thick. Use damp hands or a spatula to smooth the surface.
4. Bake the crust for 18–20 minutes, or until the edges are lightly golden and the center is firm to the touch.
5. Remove the crust from the oven. Spread the fig jam evenly over the surface, then layer on the prosciutto, tomato slices and sprinkle with goat cheese.
6. Return the pizza to the oven for an additional 5–7 minutes, just until the cheese softens and the prosciutto edges begin to crisp.
7. Remove from the oven. Top with fresh arugula and a generous drizzle of balsamic glaze.
8. Slice and serve warm, with a few cracks of black pepper on top if desired.

Conclusion

Celiac.com Sponsor (A12):
This gluten-free Sweet Potato Crust Prosciutto & Fig Pizza is a symphony of flavors and textures, showcasing how satisfying and inventive gluten-free meals can be. Whether you're hosting friends or treating yourself to a nourishing dinner, this pizza offers a beautiful contrast of sweet, salty, creamy, and fresh — all layered on a chewy, naturally gluten-free crust that brings both nutrition and comfort to the table. Serve it with a crisp salad or a glass of white wine for the perfect finish.