Sweet Potato Crust Breakfast Pizza
This sweet potato crust breakfast pizza is a delicious and healthy way to start your day. The crust is made with grated sweet potato, almond flour, and coconut flour, and it's topped with your favorite breakfast toppings. It's a great way to use up leftover sweet potato, and it's also a good source of fiber and protein.
I first came up with this recipe when I was looking for a healthy and delicious way to use up some leftover sweet potato. I had tried making sweet potato pancakes before, but I wasn't really happy with the results. They were too dense and gummy. So I decided to try making a sweet potato crust pizza instead. I used almond flour and coconut flour to make the crust, and I topped it with my favorite breakfast toppings. The results were amazing! The crust was crispy and flavorful, and the toppings were perfectly cooked. I've been making this recipe ever since, and it's always a hit with my family and friends.
Sweet Potato Crust Breakfast Pizza Sweet Potato Crust Breakfast Pizza Sweet Potato Crust Breakfast Pizza Sweet Potato Crust Breakfast Pizza
Prep time: 15 | Cook time: 25 | Serves: 2
Ingredients
  • 1 medium sweet potato, peeled and grated
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs
  • 1/2 cup bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese
Instructions
  1. Preheat your air fryer to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine the sweet potato, almond flour, coconut flour, oregano, salt, and black pepper.
  3. Add the eggs and mix until well combined.
  4. Spread the mixture into a 9-inch pizza pan. Use your fingers to press the mixture into an even layer.
  5. Bake for 15-20 minutes, or until the crust is golden brown and cooked through.
  6. Remove the crust from the air fryer and top with your favorite toppings.
  7. Return to the air fryer and bake for an additional 5 minutes, or until the toppings are heated through.
  8. Slice and serve.
Why It Works
  • The sweet potato crust is a good source of fiber and protein.
  • The almond flour and coconut flour make the crust crispy and flavorful.
  • The toppings can be customized to your liking.
  • It's a great way to use up leftover sweet potato.