Gluten Free Potato and Onion Pizza Crust topped with Tomatoes Basil Arugula and Mozzarella

This Gluten Free Potato and Onion Pizza Crust topped with Tomatoes Basil Arugula and Mozzarella is so easy to make and has such a unique and delicious flavor!

Making a potato pizza crust was a totally new experiment for me. I mean… I’m from Rome, Italy… typically we do not make pizza crusts from potatoes haha!

But I always love to challenge myself, and since this was the first time ever making it, I have to say… Wow!

It turned out better than I expected, even better than some local American/Italian ‘pizza pie’ places!

I decided to add some caramelized onion to the pizza crust after baking it, it really kicks the flavor up a notch!

Then I topped it with the sauce, tomato slices, mozzarella, cooked it a bit longer.

After it was fully baked I topped it with fresh Basil and Arugula.

Yum. Yum. Yum!

I hope you guys love this Gluten Free Potato and Onion Pizza Crust topped with Tomatoes Basil Arugula and Mozzarella as much as we did!

It’s definitely one of the most unique and delicious gluten free pizzas ever! 🙂

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Gluten Free Potato and Onion Pizza Crust topped with Tomatoes Basil Arugula and Mozzarella

• Author: Roberto
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 2-4
• Category: Gluten Free
• Cuisine: Main Dish

Ingredients

For the crust:

• 2 medium Russet Potatoes peeled and chopped
• 3/4 tsp Salt
• Pinch of Pepper
• 1 large Onion julienned
• 2-3 Tbs EVOO
• 3/4 cup gluten free flour blend
• 6 Tbs Cornstarch
• 1 tsp Baking Powder

For the topping:

• 1/2 cup Crushed Tomatoes
• 1/2 tsp Salt
• Pinch of Pepper
• 1/2 tsp Garlic Powder
• Pinch of Oregano
• Drizzle of EVOO
• 1 ripe Tomato sliced thin
• 1/2 – 3/4 cup shredded Mozzarella
• Handful of fresh Basil and Arugula

Instructions

For the crust:

1. Boil Potatoes until tender with a fork
2. Drain, add to a large bowl, and mash
3. Add Salt, Pepper, Flour, Cornstarch, Baking Powder to Potatoes and mix well
4. Form into a dough ball, place on a parchment lined baking sheet or non-stick baking pan
5. Spread the dough out to desired thickness (I made this 1/2 inch thick for a more deep dish style pizza, so cook time is based on this)
6. Bake 450 degrees for 25 minutes (if you make a thinner crust, cooking time will be less)
7. In a medium frying pan add 2-3 tsp EVOO, Onion, and sauté over med/high heat 2-3 minutes
8. Spread Onion out on top of cooked crust
9. In a medium bowl mix together Crushed Tomatoes, Salt, Pepper, Garlic Powder, Oregano, and a drizzle of EVOO
10. Spread sauce over crust
11. Top with Tomato slices and Mozzarella
12. Broil on Hi on middle rack 5-6 minutes until cheese is bubbly
13. Top with Basil and Arugula
14. Buon Appetito!