This is an incredibly easy gluten-free Mashed Potato Pizza Crust that will suit almost anybody with allergies. Yes, you can make pizza out of a potato pizza base! It has a slight, cheesy and nutty flavor and a crispy edge that bakes up beautiful and golden!
POTATO PIZZA CRUST
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 7 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!!
POTATO PIZZA DOUGH
The magic for this potato pizza base…….is potatoes!! A delicious potato pizza dough that is just 4 easy steps: Boil, Blend, Spread, Bake! I love using potatoes in recipes that you wouldn’t normally think to use them. 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.
HOW TO MAKE A MASHED POTATO PIZZA CRUST
Here are some images and details to show you what the dough should look like before/after blending and before baking, etc.
WHY THIS POTATO PIZZA CRUST ROCKS
- no bakers yeast or rise time
- only 7 ingredients (+salt)
- sturdy and firm
- holds its shape well thanks to the starchy potatoes
- it’s the perfect potato pizza crust base for my Easy Homemade Pizza Sauce!
OTHER AMAZING VEGAN RECIPES USING POTATOES:
- Vegan Cream Cheese Alfredo
- Low-fat Smoky Broccoli Potato Soup
- Vegan Scalloped Potatoes
- Smoky White Bean, Potato and Poblano Pepper Stew
- Sweet Potato Broccoli Cheese Soup
Potato Pizza Crust
- 6 medium red potatoes, unpeeled (740g)
- 3 tablespoons (48g) 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 or have the same light/airy texture of a wheat crust. It is made with mainly potatoes, after all, but so delicious! It is a more dense, thin crust, 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!
- I use this scale.
- 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.
- 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.
- Preheat the oven to 400°F and line a pizza pan with parchment paper, do not use foil! Roughly 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-it is blended up potatoes, afterall!
- 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. It will be tricky and sticky, but 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. (see photos) 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 for 15 minutes (this is the 1st bake). It will be very golden and still soft, but will crisp up at the 2nd bake, so don't worry about it sticking to the paper still at the first bake.
- Now that you've done the 1st bake of your pizza crust, let's add some yummy toppings! If you add veggies, make sure they are partially precooked. I pre-baked my bell peppers at 400°F for 10 minutes. I added BBQ sauce, bell peppers, field roast veggie sausage and olives on top.
- Now, for the 2nd bake! Bake once more for another 10-15 minutes until the crust is very crispy and a dark golden color. Enjoy!