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 is vegan, oil-free, and 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 gluten-free pizza crust…….is potatoes!! A delicious potato pizza dough that is so easy to make! 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
Step 1. Mix the dry ingredients.
Step 2. Add the cooked potatoes to a food processor and process until they are a mashed potato consistency. Add the almond butter and briefly mix in. Add this potato mixture to the dry ingredients.
Step 3. Roll the dough out into a 12 inch round pizza shape that is no more than 1/4 inch thick.
Step 4. Bake the pizza dough before adding the toppings. Since this is mostly potatoes, it needs to be baked twice.
Step 5. Add any toppings you like and bake again until golden brown.
WHY THIS POTATO PIZZA CRUST ROCKS
- no bakers yeast or rise time
- gluten-free
- oil-free
- only 7 ingredients (+salt)
- healthy
- 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!
MORE 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
Ingredients
- 6 medium red or gold potatoes, unpeeled (740g) You can also do a mix of gold potatoes and russet, but not ALL russet
- 3/4 cup + 1 tablespoon (130g) potato starch, not potato flour
- 1/4 cup (32g) superfine oat flour
- 1 tablespoon baking powder
- 3 tablespoons (24g) nutritional yeast
- 1 teaspoon garlic powder
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon red pepper flakes
- 3 tablespoons (48g) creamy almond butter (or tahini for a nut-free version, sunbutter is not recommended)
- I use this scale.
NOTE
- 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!
Instructions
- I have updated this recipe to exclude the boiling method of the potatoes and slightly changed the recipe to make the dough much easier to work with! It is super easy and even better now!MAKE SURE to weigh out exactly 740 grams of potatoes, as this is the exact amount you will need for the recipe. It is important to follow each step for the best results. Cook your potatoes wrapped in a damp paper towel in a microwave in small batches (with the skins on) until very soft. If you don't want to use a microwave, then you can bake them. Obviously, this will change the overall time for the recipe.
- While the potatoes are cooking, combine the dry ingredients into a medium bowl well with a whisk: potato starch, oat flour, baking powder, nutritional yeast, garlic powder, salt, and red pepper flakes. Set aside.
- Preheat the oven to 400°F and line a pizza pan with parchment paper, do not use foil!
- Take the cooked potatoes and roughly chop them and add them to a food processor and blend until broken up well. Add the almond butter and blend until they resemble mashed potatoes and no longer have chunks. Note: if you don't have at least an 11 cup food processor, you may need to blend in 2 batches.
- Now add the potato mixture to the dry ingredients. Use a large rubber spatula to mix the ingredients, pressing it together into a dough. After it starts coming together, use your hands to knead the dough for about 5-7 minutes or so and bring it all together into a smooth ball (as pictured).
- Add the dough to a large sheet of parchment paper and roll it out into a round 12 inch circle. If measured everything correctly, it should roll out easily and not stick to the rolling pin. If for some reason it is sticking, place another piece of parchment paper underneath the rolling pin. Since the parchment will slide around a bit while rolling, you will repeatedly start rolling from the center and then use your hands to form the shape evenly. Make sure it is even along the edges and no more than 1/4 inch thick. Piece together and smooth the edges. This crust will puff up a bit, so it's important it is rolled out thin.
- 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 15-20 minutes until the crust is very crispy and a dark golden color. Enjoy!
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.
So awesome Jody, so glad you loved it, thank you!
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!! 😀😀
I’m so glad it was a hit with everybody, whoop! Thank you for making it!
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.
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!
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!
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!
A really lovely crust, easy, quick, and tasty (my kind of cooking!)
Thank you for this goodie
Yay! So happy to hear that, thank you for the lovely review!
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?
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!
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!!!
Hi.
I didn’t see anyone ask this, so could tapioca flour be a good substitute for cornstarch/ potato starch??
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.
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.
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!
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! 🙂
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!
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 😕
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.
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!
Thank you so much Gisele for the wonderful feedback!!
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! ???
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!
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
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.
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.
Hi Violet! I have not tried freezing them, so unsure if they would become too hard. If you try it, please let me know!
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
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 🙂
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 ♥
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!!
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?
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!
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!
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 🙂
This looks fantastic, Brandi! What kind of veg sausage do you use?
Hi Erin! When I wrote this recipe in the photos I used Field Roast 🙂 Let me know if you try the pizza crust! 🙂
Hi,
What could I use instead of Oat flour?
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!
Thanks so much for the linkup!! So glad you were blown away by it! So appreciative!