Potato Pizza Crust
This is an incredibly easy vegan gluten-free Mashed Potato Pizza Crust that will suit almost anybody with allergies. Yes, you can make pizza out of a potato pizza dough!
Servings: 1 large 12 inch 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!
Notes
POTATOES: While I haven't tested it personally, several readers have had success subbing the red potatoes with russets. I imagine this may make the crust fluffier since they are more starchy.