2 Greek flatbread pizzas with sweet potato flatbread, hummus, peppers, olives, avocado, onions, tomatoes and parsley on a blue plate.

Greek flatbread pizzas

  • Author: Denise
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 6 pizzas 1x


Greek flatbread pizzas combine a homemade sweet potato flatbread and hummus with Greek veggie toppings and an oil free vinaigrette. Guilt-free winner.




  • 2 cups mashed sweet potatoes (2 medium sweet potatoes cubed should be plenty).
  • 23 cups whole wheat flour (you can use white flour or gluten-free such as chickpea).
  • ½ tsp. salt


  • 1/3 cup red wine vinegar or white balsamic vinegar
  • 1 clove garlic finely minced
  • 1 tsp. liquid sweetener such as date syrup, Agave syrup or vegan honey
  • 1 tsp. oregano


  • 1 cup hummus
    • 1 15 oz can chickpeas
    • 1 Tbsp. tahini
    • 23 cloves garlic minced
    • 1 lemon, juiced
  • 1 cup cherry tomatoes, sliced in half
  • 1 green bell pepper sliced
  • 1/2 cup black or kalamata olives, pitted and sliced
  • 1 small red onion, sliced
  • 1 avocado diced
  • 1/2 cup flat leaf parsley chopped


Timing tip

  1. Prepare the hummus, toppings and vinaigrette while the sweet potatoes simmer.
  2. Finish up those last few things while the flatbread bakes (15 minutes).


  1. Peel and dice the sweet potatoes into cubes. Place the sweet potato in a medium pot, cover with water and bring the pot to a boil. Turn the heat down and simmer until the potatoes are easily pierced with a fork (15-20 minutes).
  2. When the potatoes are done, drain and then mash them. Allow them to cool a bit while you measure out the flour and salt.
  3. In a medium bowl, mix together 2 cups of the flour and ½ tsp. salt. Keep another cup of flour on hand so you can add it if necessary.
  4. Add 2 cups of mashed sweet potato and mix well (use your hands if you dare). Add more flour if necessary until you have a dough that will form a ball. The dough will naturally be sticky, but you want it to hold its shape so you can form the flatbread.
  5. If your hummus and toppings are already made, preheat the oven to 4250 F (2200 C).
  6. To make the flatbread, divide the dough and form 6 equally sized balls (if you are making 1 big pizza, then start rolling it out to fit your pizza pan). Use a rolling pin or your hands to make the sizes and shapes you want. ¼ inch (or just a bit more) is a good rule of thumb.
  7. Bake the flatbread for 8 minutes until it starts to puff up and brown. Get rid of air pockets by lightly pressing on them with a spatula. Flip the flatbread and bake for another 4-5 minutes until the flatbread is slightly browned and not hard.


  1. To make the hummus, drain and rinse 1 can of chickpeas, mine 2-3 cloves of garlic, juice 1 lemon and gather 2 Tbsp. tahini. Put everything in a blender or food processor. Blend until smooth, adding a few tablespoons of cold water until you achieve the consistency you want.


  1. To make the vinaigrette, combine 1/3 cup red wine vinegar, 1 clove minced garlic, 1 tsp. liquid sweetener and 1 tsp. dried oregano in a small bowl or glass jar. Mix until well combined.

Make the pizzas

  1. Prepare your desired toppings.
  2. Smear a generous portion of hummus on the flatbread, top with the veggies (don’t forget the parsley).
  3. Drizzle with vinaigrette right before serving.


  • White sweet potatoes can be substituted for orange. Use the same amounts of potato to flour. The resulting dough will be a bit less sweet (although the orange isn’t overpowering).
  • If you use chickpea flour, have at least 4 cups on hand. The dough will be quite sticky as you mix it up. Keep adding flour, it will firm up. Bake it according to the directions.
  • Bake flatbread ahead of time and reheat in the microwave or wrap loosely in foil and pop them into the oven. This makes a great quick meal or snack.
  • Category: Main Courses
  • Method: Bake
  • Cuisine: Greek

Keywords: Greek flatbread pizzas