4 Step Gluten-free Potato Pizza Crust

4 Step Gluten-free Potato Pizza Crust

This is an incredibly easy gluten-free potato-based pizza crust that will suit almost anybody with allergies. It has a slight, cheesy and nutty flavor and a crispy edge that bakes up beautiful and golden!

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!

4.88 from 8 votes

The 4 Step Gluten-free Potato Pizza Crust

This is an incredibly easy gluten-free potato-based pizza crust that will suit almost anybody with allergies. It has a slight, cheesy and nutty flavor and a crispy edge that bakes up beautiful and golden!
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 1 large 12 inch pizza crust


  • 6 medium red potatoes unpeeled (740 g)
  • 3 tablespoons creamy almond butter or tahini for a nut-free version, sunbutter is not recommended
  • 1 1/2 teaspoons fine sea salt
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 3/4 cup + 1 tablespoon 130g potato starch, not potato flour
  • 1/4 cup 32g superfine oat flour
  • Optional for a kick: 1/2 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, after all, 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!


  1. "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 1/4 cup oat flour. Set aside.
  2. "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.
  3. "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 1/4 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.
  4. "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!

Recipe Notes

*Vegan, gluten-free, oil-free, wheat-free, yeast-free, sugar-free, nut-free option


  1. Crazy Girl! I love that you have potatoes in the crust and I can just picture how nice and crisp the get. I'd definitely add in the red pepper flakes too. I'm going to try this one one the grill too cause I'm thinking it will work great cooking slowly. Awesome.
    • brandi.doming@yahoo.com
      Thank you Angela! It gets so golden and crispy, I was amazed. The interior is soft and chewy, definitely different than fluffy, yeasty pizza dough, but my hubby and I both loved it and so did a couple of my other family members, whom I had try it. My hubby didn't even know if wasn't like "regular" pizza crust. He was shocked when I told him it was almost all potatoes, lol! I think the grill would be awesome, absolutely! I bet it would cook it through beautifully. Let me know if you try it, just make sure to use parchment!! It is STICKY ;)
  2. Poor me, I can't have oats or oat flour. What would you suggest I try?Amber
    • brandi.doming@yahoo.com
      Hi Amber! I think you could probably sub with brown rice flour, and it should work. It may be a little denser, but should still get crispy and still taste yummy. The crust is kind of like a hashbrown texture, crispy exterior, but soft and chewy interior. You could also try subbing with all potato starch instead, but it will be a little drier, but will technically still work. Just eliminate the oat flour and instead use 1 cup total potato starch. I think that should still work. Please let me know if it works!! Thank you!
    • Hey amber I'm curious to know did you try it without the oat flour ?
      • Hi. I did not. Things have changed since the comment was published. I can have Oat flour now. However, I have brown rice flour. So, I might try that substitute as well.
    • We have an oat allergy in the house as well. Thx
  3. Can you bake the potatoes (step 1) instead of boil? I'd love to keep the nutrients in the potato rather than having them float away in the water. Will the recipe still work? (btw I LOVE your blog!)
    • brandi.doming@yahoo.com
      Hi Jaya, I'm not sure, as I didn't try it that way. I always bake my potatoes too, in normal recipes, but I boiled them so they would have more moisture and not form skins. They will dry out a lot in the oven, so I'm just not sure. If you bake them, just bake them just until tender, not browned and then make sure to blend them really well in the food processor. I think it would still work, since the potatoes are so sticky when processed, just when you add the other ingredients, keep stirring until it all comes together, because it looks dry at first, but then will turn wet and sticky. Please let me know how it turns out! Thank you!
  4. Nothing short of briliant, love the potato crust Great idea!! Looks delicious.
    • brandi.doming@yahoo.com
      Thanks so much Suzanne!! xo
  5. Are you SERIOUS!? So potatoes are always, I mean ALWAYS a must for me to put ON TOP of my pizza, but as the crust!?! PURE GENIUS Brandi, you've done it again! I am SO making this STAT.
    • brandi.doming@yahoo.com
      Aww Brittany, you are SO SWEET!! Thanks my friend! I can't wait to hear what you think of it!! It is different, but works amazing as a pizza crust, holds together and crisps up. Super yummy in the end result!
  6. Oh my goodness this pizza crust recipe sounds fantastic!!! One question, here where I live in Australia, I cannot for the life of me find potato starch anywhere, what do you think would be a good substitute?
    • brandi.doming@yahoo.com
      Hi Lucy! Your best substitue would be cornstarch. It may make the crust a tad drier, but since the potatoes create a more doughy interior crust anyway, I think it should still work. One thing to note though is that cornstarch doesn't tolerate high temps as well as potato starch and will brown quicker, so keep an eye on it! Please let me know how it turns out, I'd love to hear!
      • It worked wonderfully, I used organic cornflour for the potato starch and it turned out great! My mum and brother (both non-vegans) loved it too!
        • brandi.doming@yahoo.com
          I'm so happy to hear that, thank you so much for letting me know Lucy!!
  7. YAY! I'm always excited to see "yeast-free" because baking with yeast is always a fail for me :D I'll wait to see what you recommend for Lucy above regarding a potato starch alternative, because I'm also in the dark about that. Yum yum! :)
    • brandi.doming@yahoo.com
      Yes! No need to mess with all that here! Super easy and tasty, I might add :) As far as subbing with potato starch, your best sub would be cornstarch. It may make the crust a tad drier, but since the potatoes create a more doughy interior crust anyway, I think it should still work. One thing to note-cornstarch doesn’t tolerate high temps as well as potato starch and will brown quicker, so keep an eye on it! Let me know how it turns out if you make it! :)
  8. This looks so good! I can't believe that it is so simple, it looks so delicious and it sounds amazing. I'd love to try this, but would it be possible to use regular potatoes rather instead of red potatoes?
    • brandi.doming@yahoo.com
      Hi Kyla! I haven't tried it with regular white potatoes. I believe red potatoes are slighty more gooey when blended, but I can't imagine why regulard wouldn't work as long as you are blending them up to become gummy. Please let me know if you try it! :)
      • Hello! Thank you for the response. I just made it tonight, and it was fantastic! I had to add some water to the potatoes after they were blended since they weren't as gooey, but it still tasted great. I also used sorghum flour instead of oat flour, because I didn't have oats or oat flour on hand. My whole family loved it! I'm definitely going to have to make it again.
        • brandi.doming@yahoo.com
          Thank you so much for that awesome feedback!! Yay, I'm so glad to hear it was a success and that everybody loved it! I'm also happy to hear that sorghum flour worked as a sub for oat flour. I also told another reader that brown rice flour would probably work as well, since it's not a large amount in the recipe, probably a lot of dry flours would technically work. Thanks again for the feedback! :)
  9. Wow, who knew this was possible to make? I must try it at some point, as soon as I have a fully equipped kitchen to use and abuse, thanks for the recipe :)
    • brandi.doming@yahoo.com
      Haha! Awesome, thank you Franca and I hope you enjoy it!
  10. Brandi, do you remove the parchment paper after you bake the crust by itself or do you leave the crust on the parchment paper for both baking sessions? Thanks!
    • brandi.doming@yahoo.com
      Hi Kimm! Update. Actually, you need to keep the parchment paper on there for both bakes, otherwise it will be really difficult to move and may still stick. I tried it without the paper on the 2nd bake and it was an issue transporting it.
  11. IS THIS THE GIGI APPROVED RECIPE because it's PRETTY DARN CLOSE AND I AM OBSESSED!!! With a few tiny modifications I could gobble this up in a heart beat!
    • brandi.doming@yahoo.com
      Aww thanks girlie!! So, I'm dying...what ingredient can you still not have...oats??
  12. This is super cool Brandi! I don't have food allergies of any kind and do kind of get a kick out of making traditional pizza dough, rise and all, but I know a lot of people don't do well with yeast or gluten. So interesting about your hubby and cauliflower. I wonder what cauliflower contains that aggravates things for him...? Your toppings look so good too! I love olives and would love to try that Field Roast sausage.
    • brandi.doming@yahoo.com
      Thanks Emma, it was sooo good! Oh yes, I don't mind fooling with yeast either, I'm a baker through and through! But I'm also lazy sometimes and rushed for time like most people these days, so a fast, easy version is appealing. The great part is this crust crisps up just like "regular"crust. It is not as fluffy and more of a thin style crust, but I actually prefer thin crust and don't want to just eat tons of pizza dough when I'm eating pizza, haha! I am working on a fluffier style one as well though, just to have a variety on my blog :)Cauliflower contains high purines and it is high purine foods that cause a buildup of uric acid in his body when then turns into a horrible gout flareup and crutches for days or weeks. Mushrooms, asparagus and of course all meat and dairy are big NO. Also, caffeine, corn syrup and artificial sweeteners are very bad. The list is longer than my arm, so I have to be a freakin scientist in the kitchen to be able to feed him.
      • I see. I know about uric acid. I think it's associated with kidney problems too. P.S. I'm a thin crust pizza girl too! ;)
  13. How crazy is this?! Crazy good! As soon as I saw the word "hash brown," you had me!
    • brandi.doming@yahoo.com
      Ha! Thanks Annie..yep, like a hashbrown minus all the extra grease!! Haha!
  14. This crust looks absolutely delicious, I have never tried a yeast free crust until yesterday actually :P Got to try your recipe as well!Cheers Choc Chip Uru
    • brandi.doming@yahoo.com
      Thanks Uru! It is different, for sure, but works wonderfully!
  15. I love this idea - question, could you use sweet potatoes do you think? I tend to eat sweet potatoes over white potatoes due to the carbs involved. I know sweet are "wetter" but do you think it could work? I thought it could especially due to the second bake you talked about with the ingredients. I think I need to try this. Cheers Brandi!
    • brandi.doming@yahoo.com
      Cindy-I honestly don't think sweet potatoes would work quite as well since they are sooo hard to get crispy in the oven as is, where as red potatoes crisp up much easier. I think they would be totall soft and mushy. You can certainly try, but that is just my thought. I love sweet potatoes too, but I also love the nutritional benenfit of red potatoes as well and it's a great nuetral flavor for the pizza crust. If you try it with sweet potatoes, let me know!
  16. Wow, that crust looks amazing! I've tried cauliflower crusts and have really liked them and I'm sure I would like this one too. Your poor husband! You are such a great wife and I'm sure he's SO HAPPY to have you and your "skills."
    • brandi.doming@yahoo.com
      Thanks so much Melanie! I'm thrilled people are loving it, it is really good!
  17. Do you think fresh ground peanut butter would work for this recipe? Thanks!! This looks delicious!
    • brandi.doming@yahoo.com
      Hi Lauren! Sure, I don't see why not, as long as you don't mind it possibly giving a peanut butter flavor! Let me know how it turns out! Peanut butter tends to be stickier and less creamy/oily than roasted almond butter, but I think it should still work. Just make sure to let it cook long enough to crisp up.
  18. You are amazing, Brandi, a yeast-free and “POTATO” pizza crust?! I’m all over it now…Dannnngg, I must try your sweet potato caramel soon!!!!!! My copain loves thin and crispy crust and I love the thick, fluffy type of crust, haha, we are very much the opposite! But if it’s a giant hashbrown….YES I would eat it all and anything for potatoes! :)
    • brandi.doming@yahoo.com
      Thanks so much Rika!! Oh, yes, you won't be dissapointed, I promise!!! This pizza crust is really good too, different, but delicious and so far, everybody that has made it has loved it, which makes me super happy!
  19. This intrigues me!! I've been working on a gluten free crust too that is more of a sticky spread versus roll out yeast type. But I love the idea of potatoes. I'm putting this on my list. I have a bunch of pizza recipes I've wanted to post just looking for a good crust to link too! Hope this is it!
    • brandi.doming@yahoo.com
      Thank you Sophia! Yes, this is definitely sticky...no rolling out...unless you put parchment over it and you can toally do the rolling them, but it won't have a thick crusty edge, it will just be more like a flatbread thin crust. I hope you like it....so far everybody who has made it has loved it!! Even the picky hubby loved it and had no clue that the pizza I served him and he was eating was made from mainly ALL potatoes! :)P.S. I already have another totally different crust recipe I'm working on as well...so yummy and so fun!
  20. First of all, let me say, I've been gluten free for over 2 years now and I've had every kind of GF pizza crust that's out there....including Mellow Mushroom.....and this is by far the best pizza crust I've ever eaten!! This pizza crust is nothing short of pure genius, Brandi!!! It is so easy to make and so incredibly delicious!! My husband even said that it was better than Pizza Hut!! That is saying A LOT, because he has always loved pizza. Thank you Brandi!! =)
    • brandi.doming@yahoo.com
      Melissa-your feedback made my day!! I'm super thrilled that you and your hubby loved it so much and wow what a compliment he loved it that much!!! Thanks so much for letting me know and for posting your photo of the amazing pizza on both Instagram and Facebook :)
  21. I was craving pizza but didn't had any Quick and easy crust recipe on hand... Then I found yours and decided to give it a try :) I LOVED IT ! I love the fact that it's still chewy on the inside. I just replaced red potatoes by regular potatoes and potato starch by corn starch because I didn't had them and everything went fine . I definitely will check out your other recipes in the future :)
    • brandi.doming@yahoo.com
      Justine-thank you so much for the wonderful feedback!! I'm so happy you loved it and it was such a success for you! Thanks for letting me know! :)
  22. I used a pizza stone. No parchmant paper. Pizza totally stuck to the stone.
    • brandi.doming@yahoo.com
      Erica, that is why I have noted in the directions that the dough is not like traditional wheat pizza dough, and noted that it will be very sticky and to use parchment paper. Using parchment paper makes it work perfectly. Everybody that has made it with parchment paper has had success.
  23. I followed this recipe to a tee (using 2T tahini and 1T almond butter) and it was so delicious!! I couldn't believe how crispy it got AND that the main ingredient is potatoes!! The recipe made 1.5 cookie sheets worth of crust. We had pizza with the one, and just at the other 1/2 sheet plain as 'flat bread'. Both were equally delicious! This is definitely one to make again (and again!) :)
    • brandi.doming@yahoo.com
      I'm so happy to hear that Tracey!! Thank you so much for the wonderful feedback, I truly appreciate it!!
  24. Hello,This is a very original idea! Thanks for sharing it. I would like to try this recipe, but try to eat vegan with no oil. Do you think this recipe would work without the nut butter or tahini? Were they added for flavor or for binding? Thanks again.
    • brandi.doming@yahoo.com
      Yes, I don't use any processed oils either. I only use nuts and seeds and puree them into "butters", so they are still whole foods. I don't add any actual oils to my recipes. The nut butter is there because the crust really needs the fat to give it moisture and help it crisp up...not so much as for flavor. If you leave it out, your crust will be much softer. One reader left it out and said her crust was way too soft, so I wouldn't recommend leaving it out unless you don't mind a different texture result.
  25. Be careful! This is not "yeast-free" it contains nutritional yeast which is a deactivated yeast. As someone who cannot consume any yeast without a lot of problems, this would end badly for me. :(Make sure if you serve this to someone who has issues with yeast, they know nutritional yeast is in it. Most people who cannot have baker's or brewer's yeast also cannot have nutritional yeast. Some can, though.:) Still, awesome to see these types of things out there for us problem children. :)
    • brandi.doming@yahoo.com
      Hi Amanda! Yes, I was referring to traditional yeast that most people think of and need to use to make a traditional pizza crust, but you are correct, I guess it is still technically some form of a yeast. I have updated the post. Thank you! If you still want to make it, you could leave out the nutritional yeast...may be a little bit more bland in flavor, but nothing that some yummy toppings couldn't make up for :)
  26. [...] Avocado Aioli (recipe here) that I might try. I’m also thinking I’ll remake The Vegan 8’s Potato Pizza Crust. I made this a month or so ago and was completely blown away. I’ve made many pizza crusts in my [...]
    • brandi.doming@yahoo.com
      Thanks so much for the linkup!! So glad you were blown away by it! So appreciative!
  27. Hi,What could I use instead of Oat flour?
    • brandi.doming@yahoo.com
      Hi Amber! I think regular all purpose flour would work if you aren't concerned about being gluten-free. Otherwise, you could try brown rice flour and hopefully the flavor won't affect it too much. Let me know if you try it please!
  28. This looks fantastic, Brandi! What kind of veg sausage do you use?
    • brandi.doming@yahoo.com
      Hi Erin! When I wrote this recipe in the photos I used Field Roast :) Let me know if you try the pizza crust! :)
  29. Thank you so much for such an easy recipe! Loved the potato crust. Lots of starch, but it was good. I did not have 1/4 cup nutritional yeast (dont even know what that is), so I used oat flour instead. The dough came out perfect! THANK YOU!
    • brandi.doming@yahoo.com
      Thank you so much for the feedback Lana! So glad you enjoyed it! Yes, a lot of starch, but it's all from potatoes, so I'm good with that :) But, I'm actually working on a starch-free pizza crust, so stay tuned :)
  30. [...] I went really simple with my pizza. You can use any pizza crust you like. I used Bob’s Red Mill GF Pizza Crust here because I had to use up the rest of the bag, but my favorite is my 4 Step Gluten-free Pizza Crust. [...]
  31. [...] I’m especially crazy about Brandi’s dessert recipes (the dark chocolate fudge, oh my goodness!) and her super creamy vegan cheese sauces that sometimes include the most unexpected ingredients (check out this fat-free one). Oh and guess what! You can actually make delicious pizza crust out of potatoes! Ingenious. [...]
  32. [...] too fragile in the burgers. So, I decided to add potatoes. I used potatoes as the base of my  Gluten-free Pizza Crust and it works brilliantly. It works as a binder and is firm and [...]
  33. […] although any crust really would work for this recipe, I decided to use this awesome potato based crust by my friend Brandi at The Vegan 8. I like thin and crispy crust, and this definitely didn’t disappoint. I also liked the subtle […]
  34. Just discovered your blog and your awesome recipes. Can't wait to try some of them out. I am usually very good at substituting out what doesn't work for me, but this one has me stumped. I can't use any nut butters because of allergies. I hate tahini with a passion. The smell seriously nauseates me. Maybe once it is mixed into the potatoes, I wouldn't notice?? I can use seeds, but you said Sunbutter doesn't work. Can you think of something I could use in place of the almond butter or tahini?
    • brandi.doming@yahoo.com
      Hi Lisa! I am so truly sorry, somehow I totally missed this comment. I know you probably won't even see this response now, but just in case, you should not taste the tahini at all because there is SO much potato in this crust, haha! If you really don't want to use it, I would just leave it out. I have only tried it with the nut/seed butters though, so I'm not sure of the result. They are there to help the crust crisp up. You could try eliminating it, but just make sure to really spread the potato mixture thin, so it really bakes up and gets crispy. Let me know how it turns out!
  35. Brandi, as you know, I already mentioned on fb & instagram how I made this the other day and how much I loved it. Just thought I'd drop a line here too so people reading the recipe can see it too :)So I made this dish looking for a new way to use up a batch of potatoes and it looked like a fun way to enjoy them. This turned out super comforting, tasty, and perfect with the pizza toppings. I served it to a group of friends and everyone loved it so much. Thank you for the great recipe ♥
    • brandi.doming@yahoo.com
      Thank you so much for the wonderful feedback Audrey! I'm so glad to hear this pizza crust was such a hit with everybody and your pic of your pizza was just beautiful!!
  36. Hello,This is an old post so I am not sure you will see this question. The recipe looks amazing but is the almond butter or tahini a required part of the recipe? Would it be ok to omit that?Thanks,Christina
    • brandi.doming@yahoo.com
      Hi Christina! I have only tried it with the nut butter, as it helps to make it crisp up. With that said, I think you could try eliminating it, but just make sure to really spread the potato mixture thin, so it really bakes up and gets crispy. Let me know how it turns out, I'll be curious without the nut butter! Thank you!
      • Ok great thanks for your response. I will let you know how it comes out without the nut butter. I am hoping to make this soon actually. Ever since I have found your blog I have been addicted. You have great low fat healthy recipes. A lot of which are high carb. Perfect for me as a high carb low fat vegan. Thank you so much. You really need a youtube channel :-)
  37. This is exactly what I was looking for, thank you!Have you tried making crusts in advance and freezing them? I'm curious to know how this would freeze.
    • brandi.doming@yahoo.com
      Hi Violet! I have not tried freezing them, so unsure if they would become too hard. If you try it, please let me know!
  38. Hi! I was really excited to try this pizza crust...only problem is even though my husband and son can have nuts and seeds, I can't. I really wanted a dinner the whole fam could eat. I decided to go with the recipe as is except for the 3 TB nut/seed butter. I'm sure this makes it perfect and fantastic, but I have to say for any desperate-for-pizza crust readers out there, it still worked!! We put no sauce (tomato allergy) and pre-cooked our bell peppers for a little like you suggested which was a great idea and we added minced garlic. It was really good still!! The edges browned and crisped up just like you said. The only thing I might adjust next time is reducing the salt. The final product was a bit salty but that might have been because we couldn't add the nut butter and the flavors would have all balanced out as you intended. I added 3 extra TBSP of potato puree instead of the nut butter which I might leave out next time and see how that goes. I was also thrilled that this recipe had no oil (gall bladder issues here too!) Thank you for helping us have a wonderful pizza night together <3
    • brandi.doming@yahoo.com
      Hi Rebecca! Oh, I'm so happy to hear you all loved this! Glad to hear it still worked without the nut/seed butter! Yes, that is why you probably tasted the salt because the nut butter helps to soak in some of that flavor. Thanks again so much for the feedback!
      • I came, I read this article, I codnqereu.
  39. Hi! Just wanted to say I tried this last night and it was SO GOOD! I made a couple changes and wanted to let you know how it came out. I could not find potato starch so I used cornstarch. Instead of the oat flour I used bobs red mill all purpose baking flour I had on hand. I also omitted the nutritional yeast as I am on a candida cleanse and can't have any kind of yeast, sugar, or fermented foods. I used one tbsp of almond butter (all I had left) and 2 tbsp tahini. I love garlic so I added more of that too. To spread out the dough I coated a spatula with some coconut oil and it spread so much easier and didn't stick! I know this is an oil free recipe but if any readers are ok with a tiny bit, this was a great trick. I topped it simply with some basil leaves, garlic and chopped broccoli and cauliflower. I cut the vegetables small and did not need to precook them. Then I threw on some chopped green onion after it baked. It was honestly better than I expected. I didn't expect it to be doughy at all but it was just enough. The edges were crisp and delicious. I ate half the pizza, it was that good! I saved what potato mush I had left over to hopefully use next time. I will definitely make this again! Thanks so much Brandi! I really love your recipes! ???
    • brandi.doming@yahoo.com
      Wonderful Jillian! So happy to hear it worked out so well! Yes, the base is just perfect and you can add any flavorings you like and it won't really change the recipe and cornstarch behaves pretty much identical to potato starch so you will still get the same results I did with your changes. So glad you loved it, thank you for the feedback!
  40. Made this on Friday and it was amazing!!!! So delicious! Definitely going to make it every Friday for pizza night! Thank you so much for the recipe!
    • brandi.doming@yahoo.com
      Thank you so much Gisele for the wonderful feedback!!
  41. Do you think this would work with sweet potatoes & wheat flour, and without the potato starch? My mom is allergic to white potatoes, oats, cashews, yeast... All of the things that I'm seeing in alternative pizza crust recipes 😕
    • brandi.doming@yahoo.com
      Hi Megan! Well, that is changing the whole flour base so since I have only tested this as listed above, I am not sure at all how it would work without testing it. Wheat flour is much more dense than oat and starch, so you would probably need a lot less flour. Maybe only 1/2 cup? I honestly don't know. You are welcome to experiment and let me know. I just can't vouch without having tried it. Sweet potatoes are also more wet than regular, so I would just add enough flour until the batter is smooth and spreadable.
  42. I tried it today...too gooey, stuck to parchment..yikes. Flavor amazing, but tasted like raw dough. I'm so bummed. My first "fail" on one of your recipes.
    • brandi.doming@yahoo.com
      Hi Carol, sorry to hear that! All the above reviews have been amazing and mine never sticks to the paper. It sounds like yours didn't cook long enough because mine never sticks...if it's still sticking to the parchment, then it hasn't baked long enough. As noted the first baking time it's still soft, but after the second bake, it is when it crisps up and is easy to remove from the paper. Did you do both bakes? Because it shouldn't be raw and sticking to the paper by the 2nd bake. I've not heard that from any other reader yet. This is very different from wheat crust of course as I've noted, but it does crisp up! Did you change anything in the recipe or leave out anything??
      • I'm going to try again...I was at Vegan cook class with a few friends who get together and try out new recioes...the girl who baked the crust admitted she had the oven in "broil", for the first bake...BUT IT WASNT BAKING!!! Let me get back to you again after my second try...I'm sorry!
        • brandi.doming@yahoo.com
          Oh no problem at all Carol! Like I said, it's not like a traditional wheat crust at all, but it is yummy and it definitely shouldn't be gooey, mine crisps up really well, but yes, if she broiled it, that isn't going to thoroughly cook the insides properly. Do both bakes, leaving on the parchment paper and by the 2nd bake it should come off really easy! :)
          • brandi.doming@yahoo.com
            Just saw your pic and amazing feedback pn Facebook that you remade it correctly and Yay!! So glad it turned out perfect this time! Was drooling over your pic!
  43. Hi.I didn't see anyone ask this, so could tapioca flour be a good substitute for cornstarch/ potato starch??
    • brandi.doming@yahoo.com
      Hi Amber, I have not tested another starch so I can't say how well it would work, but I think it would be ok using cornstarch for the potato starch. I wouldn't recommend tapioca as there is a lot of starch used and that much tapioca would likely make the crust way too gooey and it already has a ton of potatoes in it.
  44. You rocked it again!!! Another recipe for the books!! I followed your pizza crust recipe and it was superb! I also made your pizza sauce. One thing is I figured out is if you use a large plastic spoon to spread the dough out and first wet the back of the spoon it won't stick as badly. I also did it in a square shape. Thank you again!!!

  45. I also am freezing some of the dough that I cooked without the topping and hope it will freeeze well for future uses. Have you done that?

    • brandi.doming@yahoo.com
      Hi Jennifer, no I've never tried freezing it! Sorry! Not sure how it would work with all that starch in there to be honest, but let me know if you try it!
  46. A really lovely crust, easy, quick, and tasty (my kind of cooking!) Thank you for this goodie

    • brandi.doming@yahoo.com
      Yay! So happy to hear that, thank you for the lovely review!
  47. I won't leave a rating, because I had to change the recipe a bit due to having slightly less potato starch left in the box than the recipe (which I doubled) called for -- I filled the gap with what I had available that seemed to fit best, about 1/4 c finely-ground corn flour (not starch) and 1/4 c oat flour. In the end, it baked perfectly and tasted great, and the whole family loved it -- definitely ranks towards the top of the list of GF pizza crusts we've made or tasted! Doubling the recipe somehow led to three pizza crusts, maybe I made them a little smaller? (They seemed plenty big!) Definitely more filling than the typical store-bought crusts.I found it difficult to spread with the back of a spoon but extremely easy to spread with my hands. The crust was sticky but stopped sticking once I started spreading it out. (I don't know if this has to do with my slightly different flour mix.)My only note is that the time listed is 50 minutes, but that doesn't work out mathematically -- the minimums listed of 25 minutes to boil the potatoes, 15 minutes for them to rest, 15 minutes for first bake and 10 minutes for second bake already makes 65 minutes, and that doesn't count any time for mixing, spreading, or putting on toppings. (Even reducing the cooling time doesn't get it below 50 minutes.) I mention it because I didn't do that math in advance, and dinner wound up being much later than planned. On the plus side, the kids had a great time helping to top the pizzas, so they didn't mind too much!
    • brandi.doming@yahoo.com
      Hi Thera! So glad to hear how much you all loved the crust and that it was to the top of your GF crusts you've made! You didn't veer too far off from the recipe, so that is great that you still got excellent results. Sorry about the time issue, I must have miscalculated. This recipe is rather old now, so I forgot how long it takes. I will update it, thank you again for making it!
  48. I made this for supper tonight and it was soooo good! My dough wasn't "spreadable" so I had to hand press it out and cook it a bit longer but this is the closest to the real thing gluten free dough I've tried. Next time I'm going to cut back on the salt a bit but other than that it was perfect.

    • brandi.doming@yahoo.com
      SO glad you loved it Genevieve! Thank you so much for the awesome review and rating! It sounds possibly like you had slightly less than the correct amount of potatoes (the correct weight amount) if it wan't spreadable, because it definitely should be spreadable like in the photos. It's sticky to work with, but definitely spreadable with a spoon. If yours was stiffer (less moisture from the potatoes), that would also account for the saltier flavor. Hope that helps!
  49. Made my first pizza with a potato crust. Wow!! Now don't get me wrong this is not like a wheat pizza but man it's Soo good for what it is and great for the people who are avoiding gluten! I did use russets this time because that's what I had, but I plan to make it again Sun and use the red potatoes..they have a little different starch content. James and I ate the whole thing and we're not sorry AND our bellies are full and happy!! 😀😀

    • brandi.doming@yahoo.com
      I'm so glad it was a hit with everybody, whoop! Thank you for making it!
  50. I just tried this tonight. I didn't have oat flour, so I subbed brown rice flour, and I didn't have potato starch, either, so I used corn starch. I was surprised at how good that it was! My family loved it, so it will continue to be on the menu.

    • brandi.doming@yahoo.com
      So awesome Jody, so glad you loved it, thank you!
  51. HOLY MOLY!!!! I was craving pizza and my good friend Estee posted photos of this on Instagram sooooooo I tried it and it’s the BEST vegan pizza I’ve ever made! This crust is freakin AMAZING!! Others tried it and couldn’t believe how good it was and I’m SUPER excited I can satisfy any future pizza cravings!! 😃 👍👍 Who needs gross dairy cheese?? NOT ME!!! ☺️

    • brandi.doming@yahoo.com
      Awww this comment is like the best ever Penny, thank you so much for leaving this review! It is SO appreciated and your video of the pizza made me laugh so much, I absolutely loved it on Instagram! Thank you so much for making it!!
  52. This turned out perfectly. I was surprised the recipe does not call for peeling the potatoes, but it works!It's funny you mention the crust doesn't rise like a crust with yeast because mine came out "puffier" than I like - I think because of the moisture in the potatoes. It wasn't a "thin and crispy" - and of course it does have a potato-ey taste.These aren't criticisms! It was a nice change from my usual choice :)I didn't have any trouble spreading it onto parchment and the times listed worked. I've tried replacing the oat flour with an equal amount of brown rice flour with great results.This also keeps very well for 4 days (maybe more, but mine was gone by day 4), even with sauce and toppings. I topped it with your 5-minute pizza sauce, spinach, and some homemade sausages.

    • brandi.doming@yahoo.com
      Awesome, so glad it turned out perfectly! Yes, for sure, as I mention above, it definitely tastes like potatoes of course since that is the main ingredient, haha, definitely isn't meant to be like wheat crust which is what I mean about thin and crispy, because it isn't that same super soft fluffy texture like traditional yeast crusts. Glad it all worked out well and you enjoyed it, thank you Laura!
  53. I am allergic to yeast. Can anything be substituted for the nutritional yeast?Thanks!
  54. your 'rescue' pizza is really good, 2 avid potato lovers here an getting things we love in 1 dish
    • brandi.doming@yahoo.com
      So glad to hear that!
  55. Hi Brandi! Unfortunately I have developed an intolerance to Nutritional Yeast lately! Is there anything I should sub that with or just leave it out? Thank you! Brenda
    • brandi.doming@yahoo.com
      Hi Brenda, I would just leave it out! It will make the crust a bit more bland, but just load up on toppings and maybe add another pinch of salt to the dough :)
  56. Brandi, I’ve beem searching for a good crust I can make to use to top a vegetable pot pie- I thought of this one! Any thoughts? Would it work ok?
    • brandi.doming@yahoo.com
      Hi Allyson! I’m afraid it would be a mess since the batter is like mashed potatoes and very sticky. It also requires two bakes. It’s not a flaky type of crust either, so I don’t think it’d work well here for that case. I am however trying to perfect a basic all-purpose pie crust, so stay tuned!

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