Recipe for all of us who want to be good and cut on flour, but not give up on Pizza 🙂
Now, I’ve found great many recipes online that don’t actually give enough information when baking potato crust, so I decided to develop my own recipe and provide you all with the necessary hints on how to SUCCESSFULLY make potato pizza, crust specifically, that can really hold the stuffing, and be tasty at the same time.
This is a recipe for 2 middle sized pizzas, so if you want to make just 1 (for say 2 people) you might want to half the ingredients.
I tend make great amount of good stuff, hence the quantity for a proper family meal 🙂
For this simple recipe you will need:
- 1 – 1.2 kg potatoes
- 4 eggs
- 70 gr coconut flour or fine shred
- 1/2 l tomato sauce
- 3 tomatoes
- 4-5 bell peppers or/and paprika
- 150 gr white cheese (feta, goat cheese etc)
- 300 gr cheese
- any other spice at your taste
For the crust:
Preheat the oven to 250º
While heating up the oven, peel the potatoes, chop into smaller pieces (so they’ll cook faster) and cook in plain water with a pinch of salt, as you would when you are making mash potato. Boil for 15 min and remove the water.
*Little hint: don’t over cook so the potatoes wouldn’t absorb a lot of water, they should be cooked but not in a ‘fall apart’ state, and just soft enough to mash.
Mash the potatoes in the same sauce pan if you like and mash the white cheese of choice into the potatoes. In a separate bowl whisk in the eggs and pour into the mashed mass.
You can continue mixing in ingredients using spoon by first adding in around 50 gr shred cheese (the rest you will use for stuff off course). Then add in coconut, teaspoon of salt, half teaspoon cinnamon, some oregano and a bit of basil too. It’s very important to add in spices into crust so it gets a little bit of flavor, potato dough can be too plain without.
When the mass is even, grease up the baking sheet that you have placed in the pan (using lard or palm oil), spread out the dough evenly using spoon or spatula, and touch it up with your hands.
I like to make the edge around so it holds the stuffing.
You want to have it spread nice and thin, but at the same time keep it together. If you are using full amount of ingredients keep in mind that it is for 2 pizzas, so prepare 2 pans and use only half the dough and stuffing for each 😉
Place the pan in the oven and bake for at least 25 min. To make sure that the bottom is nice and crispy place the pan to the lower part of the oven for 15 min, and move it to the center for another 10.
Your crust should be nice and golden, and if it isn’t then bake a bit longer, otherwise it might still be soft in the middle and you don’t want that.
You can start adding stuffing: tomato sauce first, then nicely chopped paprika and bell pepper, add oregano and basil at your taste and shred some cheese on top. Put back in the oven for 10-15 min. While baking, chop tomatoes into thin circles and prepare some more shred cheese. Take the pizza out, place the tomato circles on top, final cheese topping and spice it up some more if you like. Place back in the oven for 5 more min.
Now the reason I am not putting tomatoes straight in with the peppers is that i do not like it mushy and fully baked, this is what makes it soft enough to slice and chew and melts nicely the cheese on top. By all means if you find it a drag to take the pizza in and out all the time do it all at once, but trust me, this small effort is worth the taste 😉
And enjoy your healthy, delicious, gluten free, no meat paleo pizza ♥
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