Sweet Potato Flatbread with Rapini & Caramelized Onion

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

Get access to everything we publish when you sign up for Outside+.

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