Sweet Potato Flatbread with Rapini & Caramelized Onion

Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.

TREND ALERT: Is sweet potato crust the new cauli crust? Say hello to the newest alternative to traditional pizza.

FOR THE WELLNESS OVERACHIEVER: To add nutty flavor and healthful fatty acids, sprinkle 2 tbsp hemp seeds over flatbread when it comes out of the oven. Hemp seeds contain plant- based omega-3 fatty acids, which help fight inflammation in the body.

Prep Time
20 min
45 min


  • 2 tbsp olive oil + additional for brushing

    12 oz sweet potato, peeled and cut into 3-inch chunks (about 1 medium to large sweet potato)

    ¾ cup old-fashioned rolled oats (TRY: Hodgson Mill Old Fashioned Thick Cut Oats) (TIP: For a gluten-free crust, choose gluten- free oats.)

    1½ cups grated Emmenthal cheese, divided

    ¼ cup tapioca starch

    2 large eggs

    3 tbsp ghee, melted

    1¼ tsp sea salt, divided

    1 large sweet onion, halved and thinly sliced

    ½ bunch rapini (about 4 oz), cut into 2-inch pieces

    ¼ tsp red pepper flakes


1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and brush center with oil.

2. To a food processor, add sweet potato, oats, ½ cup cheese and tapioca. Pulse until finely chopped. Add eggs, ghee and ½ tsp salt; pulse until mixture is well combined and has a thick consistency.

3. Transfer mixture to prepared sheet and press into a 10-inch oblong shape. Bake for 25 to 30 minutes, until dry and brown at the edges. Set aside.

4. Meanwhile, in a large skillet on medium, heat oil. Add onion and sauté until caramelized, about 3 minutes. Add rapini, pepper flakes and remaining ¾ tsp salt. Continue to sauté until rapini is tender, about 5 minutes.

5. Top crust with onion-rapini mixture and remaining 1 cup cheese. Bake for 10 minutes. Let cool 10 minutes before serving.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 353
  • Carbohydrate Content 25 g
  • Cholesterol Content 107 mg
  • Fat Content 23 g
  • Fiber Content 3 g
  • Protein Content 12.5 g
  • Saturated Fat Content 11 g
  • Sodium Content 498 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g