This flatbread has become our go to pizza base over the last 2 years. With only 6 ingredients, they are very easy to make and don’t take up a lot of time either! PLUS, your pizza can’t be THAT unhealthy if the crust is made of sweet potatoes, right?

We use this recipe almost exclusively for our homemade pizzas now. Anytime Kai is craving pizza, he specially requests this!

Our favorite pizza to make with this flatbread is definitely BBQ chicken pizza – which I will be posting the recipe for soon. HOWEVER, we’ve tried many variations and they always turn out deliciously! We’ve also used them for making wraps, and they turn out excellent! The light sweetness from the sweet potatoes really pairs well with a bit of spice from whatever toppings you are using.

While I used pretty basic spices for this recipe – sea salt, black pepper, onion powder, and garlic powder – you could definitely come up with your own variations! This is the most basic dough that will go with any pizza or wrap you’re making! I’ve also added fresh basil, oregano or even a small amount of pesto if I’m feeling particularly fancy that day, and it always comes out perfectly!

what do i need to make this paleo sweet potato flatbread?

• 3 cups mashed sweet potato – I typically peel, cube and boil my sweet potatoes. You could bake and scrape out the insides of the potato, but that takes longer and is a bit more work
• 2 cups of cassava flour – I used Bob’s Redmill’s cassava flour (you may get different results and need to alter the amount of cassava flour you use if you go with a different brand, but they will still turn out!
• Sea salt
• Black pepper
• Garlic powder
• Onion powder

Ingredients:

• 3 cups of mashed sweet potatoes, cooled close to room temperature so that it can be handled by hand
• 2 cups of cassava flour *see note below
• 1 teaspoon of sea salt
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions:

Notes:

• As I mentioned above, you may get different results if you use a different brand of cassava flour, but your flatbread will still turn out, you may just need to alter the amount of flour that you use! I’d add the flour slowly until you get the desired consistency
• I have made these with all purpose flour before, but usually it turns out to be more of a 1:1 sweet potato to flour ratio. Start adding your flour a little at a time until you get your desired consistency
• I’ve made these ahead of time to use later in the week if I know I will be busy. I typically wrap them in plastic wrap and store in the refrigerator until I am ready to use. They should be fine stored in the refrigerator for up to a week
• Flatbread can also be frozen, I typically store them in a freezer ziplock bag (for up to 3 months). When ready to thaw, I usually take them out of the ziplock bags to fully thaw on a cooling rack, before storing in the refrigerator

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