Thursday, March 24, 2016

Potato Crusted Pizza

recipe from: Wild Carrot Cooking Class


  • 2 cups shredded potatoes
  • 2 eggs beaten
  • 1/4 cup sorghum or other gluten-free flour
  • 1/2 cup Parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 T pesto
  • 1 T olive oil


  • Preheat oven to 375 degrees
  • Prepare a baking sheet with parchment paper (Be sure to use parchment!) Lightly oil the parchment paper.
  • Mix all ingredients together in a bowl
  • Spread mixture evenly over parchment paper to desired size. (If you have a pizza stone, you may want to spread the mixture to a size that will fit onto your pizza stone, so you can transfer it to your stone later.)
  • Bake 20-40 minutes (depending on size and thickness). Remove from oven when the crust is dry and golden brown.
  • Heat your pizza stone if you have one.
  • Flip your crust over onto the heated pizza stone (if you do not have a stone, simply flip it over onto your baking sheet to help crisp up the other side of the crust)
  • Top pizza, then bake 10-12 minutes till it looks good!

Pizza Topping Ideas:
  • Pesto or Tomato Sauce w/ Roasted Veggies, fresh herbs and cheese
  • Pesto w/ Prosciutto, fresh mozzarella and arugula
  • Tomato sauce w/ bacon, cheese, onions and mushrooms
  • Tomato sauce w/ feta cheese, Greek olives, and fresh or sauted spinach 

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