Print

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

Ingredients

For the crust:

For the topping:

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!
%d bloggers like this: