This is the ultimate gluten-free pizza crust. Why? Because I created it to basically adapt to any dietary need. It is vegan, gluten-free, oil-free, nut-free option, egg-free, egg substitute-free, gum-free and sugar-free and of course, only 8 ingredients! All of those are usually listed in a pizza crust recipe or especially, a gluten-free pizza crust. It also does not contain 3-4 different flours and gums like pretty much all gluten-free pizza crusts contain! You only need to purchase 1 flour!!
The magic.......is potatoes!! Just 4 easy steps: Boil, Blend, Spread, Bake! This idea came to me after the amazing success of my Sweet Potato Caramel Muffins. I just had to try potatoes again, but instead in a pizza crust. I have been using Bob's Red Mill gluten-free pizza crust blend, which is great, but it has 6 flours, 2 gums, sugar, yeast and oil and also requires egg/egg substitute! It is fine for an easy fill-in, but I wanted to create something healthier, easier and much more flavorful. THIS IS IT.
My version isn't several different flours, it is just simply, mainly potatoes!
I have heard of cauliflower pizza crust and seen a bazillion recipes for it, but the problem with that, is that my hubby is severely forbidden to eat cauliflower because of his arthritis. There are sooo many foods he cannot eat that cause inflammation in his poor body. Cauliflower, unfortunately, is one of the bad ones. His body actually thrives off of potatoes, it is a needed food in his diet.
So, a big inspiration for this pizza crust, was my hubby. Gluten-free Potato Pizza Crust to the rescue!
Here are some images and details to show you what the dough should look like before/after blending and before baking, etc.
This bad boy couldn't be any easier. No baker's yeast, no rise time, not a long list of ingredients, nada. The potatoes also magically act as a binding effect, so you don't even need egg substitutes. Just prepare the crust by boiling the potatoes, blend them with the ingredients and prebake the crust. Then just add whatever toppings you like and bake to crispy, golden deliciousness!
So, you know the drill by now, you've GOT to make this and come back and leave me feedback here! I worked soooo hard on this one for you guys, trying to create something that would suit just about anybody. You can also take a photo and tag me on Instagram @thevegan8 and make sure not to forget hashtag #thevegan8, so I don't miss it!
- 6 medium red potatoes, unpeeled (740 g)
- 3 tablespoons creamy almond butter (or tahini for a nut-free version, sunbutter is not recommended)
- 1½ teaspoons fine sea salt
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ¼ cup nutritional yeast
- ¾ cup + 1 tablespoon potato starch, not potato flour (130 g)
- ¼ cup oat flour (I just grind up GF quick cooking oats into a fine flour, then measure)
- Optional for a kick: ½ teaspoon red pepper flakes
- This is not a wheat crust and is made without yeast, so don't expect it to rise the same way. It is made with mainly potatoes, afterall, but so delicious! It is a more dense, thin crust, which I prefer. So, it's not a thick, fluffy type of crust. It is kind of like a giant hashbrown, crispy on the outside, soft and chewy on the inside! It is also just 4 main easy steps: Boil potatoes, blend ingredients, spread dough and bake!
- "BOIL" It is important to follow each step for the best results. First, add the potatoes to a large pot covered with water. Bring to a boil and boil for 25-30 minutes, until completely tender when pierced. Add them to a large bowl and allow to cool for 15 minutes. Papertowel off any excess water. Tip: While the potatoes are boiling, combine the dry ingredients into a medium bowl well with a whisk: salt, baking powder, garlic powder, nutritional yeast, potato starch & oat flour. If you grind your own oats, make sure to only measure out ¼ cup oat flour. Set aside.
- "BLEND" Preheat the oven to 400 degrees and line a pizza pan with parchment paper, do not use foil! Rough chop the potatoes in the bowl and add them to a food processor and blend until completely smooth. Note: you will likely need to do this in 2 batches, if you don't have at least an 11 cup food processor, otherwise it will overflow. Once smooth, scrape out the potato and measure only 3 cups, in case you have excess. Make sure to level the potatoes off with your finger. Add the almond butter/tahini and prepared dry ingredients to the potatoes and mix very well with a spoon until it all comes together. The dough will be very sticky.
- "SPREAD" Add the dough to the lined pizza pan and using the back of the spoon, spread it out into a pizza shape around 12 inches or so. Drag the spoon around, focusing on pulling from the center. The key to this pizza is spreading the dough out thinly and evenly, no more than ¼ inch in thickness, so it bakes properly and cooks evenly. Drag the spoon around the edges to create an indention of sort, so it creates a nice crusty edge. The dough will be very sticky. Alternatively, you could place a piece of parchment paper on top and press the dough that way, it will look flatter and have less of an edge that way, but it's up to you.
- "BAKE" Bake for 15 minutes. It will be very golden and still soft, but will crisp up at the 2nd bake. Now that you've made your pizza crust, let's add some yummy toppings! If you add veggies, make sure they are partially precooked. I prebaked my bell peppers at 400 degrees for 10 minutes, just to soften them some. I added BBQ sauce, bell peppers, field roast veggie sausage and olives on top. Bake once more at 400 degrees for another 10-15 minutes until the crust is very crispy and a dark golden color. Enjoy!