Sweet Potato Pizza

Sweet potato pizza.jpg

Serves 1

This is my version of the Medical Medium’s recipe. Not only is it healthy, delicious, gluten and dairy-free,  but it’s really easy and fun to make. Sweet potatoes are so good for you.  They support almost every function for which the liver is responsible inside of our bodies. Customize these yummy pizza’s by using whatever toppings your heart desires.  I put veggies on mine; my kids went with the traditional margarita version.


  • 2 sweet potatoes per pizza – to yield about 1 cup cooked sweet potato

  • 3 tbsp. arrowroot starch

  • 3 tbsp. coconut flour

  • 1 tsp. dried oregano

  • 1 tsp. sea salt

  • ½ - 1 cup Rao’s Marinara sauce

  • Toppings of your choice – I used sliced red onions, sliced mushrooms, asparagus, basil and arugula.  Feel free to use mozzarella cheese if not dairy free.

  • Dried oregano, salt and pepper to taste


  • Preheat oven to 400 degrees.   Wash and bake potatoes until soft, around 45 min.

  • Remove potatoes from oven. Peel and mash with a fork until smooth.  Measure out 1 cup of mashed sweet potato and leave the rest for another crust.

  • Add the sweet potato to a bowl with the coconut flour, arrowroot starch, dried oregano and sea salt.  Mix until combined and formed into a dough,

  • Prepare a baking sheet lined with parchment paper and place the dough on top.  Using your hands spread the dough to ¼ inch thickness.  Bake in the oven for 30-40 minutes, until hardened on top. 

  • Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible.  Discard the garlic.

  • Add the tahini, salt, pepper, apple cider vinegar and cumin to the bowl.  Whisk until thoroughly blended.

  • Add water 2 tablespoons at a time, whisking after each addition until smooth.  By 6-8 tablespoons dressing should be perfectly creamy and smooth.


  • Toss arugula with a little extra virgin olive oil.

  • Assemble the bowl beginning with arugula on the bottom.  Top with quinoa, veggies, sliced avocado and pumpkin seeds.  Drizzle with tahini dressing.  Season with additional salt and pepper.

  • Enjoy!

  • Leftover tahini dressing can be stored in the refrigerator covered for about 1 week.  Dressing may thicken with time so whisk in additional cold water as necessary to thin.