Potato Crusted Pizza

recipe from: Wild Carrot Cooking Class

ingredients:

• 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

directions:

• 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