Potato Crust Pizza

We have several friends and family members with dietary restrictions, among them no “mold” (which cuts out ‘shrooms and bleu cheese), no nuts, limited dairy, and mebbe most significant, no gluten.

So, when I came across a recipe for a pizza crust made with potatoes, I knew I was gonna have to take it out for a test run, and…

You know what? It does not suck! I mean, I will take a regular thin crust in a second,

but, for folx who cannot?

This is pretty decent.

•1 bag (24 oz) baby potatoes
•2 cups water
•1-1/2 cup vinegar
•1/4 tsp Seasoned Salt

•Cooked, smashed potatoes
•1/4 cup garlic infused olive oil
•1/4 tsp salt
•1/2 tsp black pepper
•1/4 tsp crushed red pepper

Heat oven to 425º.

Cover baby potatoes with 2 cups water and 1-1/2 cup white vinegar plus 1/4 teaspoon of salt.

Bring to a boil, then reduce to a simmer and cook until tender, 12 to 15 minutes; drain.

Note: I used an oven safe skillet, but fell free to use a baking sheet.

Mash the potatoes with two tablespoons of the olive oil and seasonings, then, using a heavy bottomed glass, flatten and drizzle with two tablespoons more olive oil.

Bake for 30 minutes, until golden brown at the edges.

Top with pizza sauce, basil, pepperoni and cheese.

Or… go off on a tangent and make this a “Big Cheeseburger Pizza” with ground beef and Cheddar and secret sauce and all of that, then top the baked pizza with shredded lettuce and mebbe a dusting of sesame seeds or so.

Bake for 20 minutes more.


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