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Potato Crust (Crispy Potato Crust Pizza)

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Potato Crust (Crispy Potato Crust Pizza) is a gluten-free alternative to traditional pizza dough, featuring a golden, crispy potato base topped with tomato sauce, mozzarella, and your choice of pepperoni, peppers, or basil.

Ingredients

Scale
  • 3 large potatoes, peeled and shredded (about 4 cups)
  • 1 egg
  • ½ cup (50 g) grated parmesan
  • 1 tsp garlic powder
  • ½ tsp salt and ¼ tsp black pepper
  • 2 tbsp olive oil
  • ½ cup pizza sauce
  • 1½ cups (150 g) shredded mozzarella
  • Toppings of your choice (pepperoni, peppers, basil)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Squeeze the shredded potatoes in a clean towel until very dry. This is the key to a crispy crust.
  3. Mix the potatoes with the egg, parmesan, garlic powder, salt, and pepper.
  4. Press the mixture into a thin, even circle on an oiled, lined tray, brushing the top with olive oil.
  5. Bake for 20-25 minutes, until golden and crisp at the edges.
  6. Top with sauce, mozzarella, and your toppings.
  7. Bake another 8-10 minutes, until the cheese is bubbling. Slice and serve.

Notes

  • Squeeze relentlessly: Removing liquid is the single most important step for a crust that crisps rather than steams.
  • Spread thin and even: A thick layer of potato mixture will stay soft in the center, so press it out to roughly quarter inch depth.
  • Brush generously: Do not skimp on the olive oil on top; it encourages that deep golden color and extra crunch.
  • Rest before slicing: Allowing the finished pizza to sit for one minute after baking helps the crust hold together when cut.
  • Skipping the towel squeeze: Excess moisture is the enemy of crispiness, so take the extra minute to wring thoroughly.
  • Overloading with sauce: Too much pizza sauce will seep into the potato base and soften your hard earned crunch.
  • Adding toppings too early: Wait until the initial bake is complete so the crust has time to firm up before the sauce and cheese go on.

Nutrition

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