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Friday, October 30, 2026Oct 30
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Courters’ Kitchen: No need for flour with this delicious sweet potato crust pizza

We made this pizza using sweet potato as the base for the crust. The toppings include Mexican chorizo, black olives, pico salsa, onion and a chipotle sauce on the side. Served with a simple arugula salad, it made for a delicious meal, and it was simple to make.
We made this pizza using sweet potato as the base for the crust. The toppings include Mexican chorizo, black olives, pico salsa, onion and a chipotle sauce on the side. Served with a simple arugula salad, it made for a delicious meal, and it was simple to make. We made this pizza using sweet potato as the base for the crust. The toppings include Mexican chorizo, black olives, pico salsa, onion and a chipotle sauce on the side. Served with a simple arugula salad, it made for a delicious meal, and it was simple to make.

By Barry Courter 3 min read

BARRY: In all of the years we’ve been doing this monthly feature for the paper, I don’t recall a dish that elicited as many questions as this pizza did before we made it. But I guess that’s to be expected when you plan to make the crust out of sweet potatoes.

KELLEY: True, we both wondered if it would hold up or be soggy or fall apart. And, quite frankly, we wondered if it would be any good.

BARRY: And my brother, the former owner of Pisa Pizza here in town and a man who prides himself on his traditional flour crust, perhaps asked the most basic question: Why?

It’s a fair question. Why mess with perfection?

KELLEY: Well, we like to try things, and after making a pizza with cauliflower as the crust last week