Friday, 4 November 2011

Potato Pizza

This week PapaBee made a really interesting pizza - the crust was made out of POTATO!

I have a bit of a love affair with potatoes. I also love naturally gluten free foods much better than the gluten free wannabe versions. A pizza with a potato crust is a whole lot of goodness. PapaBee got the inspiration from Luxirare. We don't have the fancy slicer they use but grated potato worked really well. PapaBee was worried that the potato wouldn't fully cook so he fried it up in a shallow Le Creuset for a few minutes (our cast iron pan was too small) and then left it alone so that it would brown nicely on the bottom. The browning part is really important as it adds both a structural component to the pizza and a really great flavour.

Simple toppings on this pizza are ideal. A bit of mozzarella cheese, tomato sauce, basil and few slices of salami are all you need for toppings...or simply use whatever you have on hand.

I love that you don't need dough to make pizza!

We will be making this again in the near future, that's for sure. Thanks Luxirare!

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  1. Guess what? I had never heard of this recipe idea for a potato crust before but when I saw it on your blog, I knew I had to try it! We tried it over the weekend and wow, it's so good. We will definitely be making them again and again. Thanks for sharing! :)

    **We used tapioca starch in our hashbrowns (and no eggs) plus we fried them in coconut oil. Worked like a charm!

  2. I'm so glad you liked it! Thanks for the feedback. I love hearing how recipes turn out for other people :)