Easy Potato Crust Pizza with Mozzarella

If you are looking for a flour and gluten-free alternative to the classic pizza crust, here is a delicious idea: potato crust pizza.

It’s made with mashed potatoes and cheese, is super easy to make, and adds extra flavor and texture to the regular pizza crust. I’ve used a simple tomato sauce and mozzarella topping for this recipe, but feel free to change it and add your favorite toppings. Either way, this will be a brilliant pizza.

For even more flavor, try this amazing homemade pizza sauce recipe.

Easy Potato Crust Pizza with Mozzarella

Elena-Greta Apostol

An easy and gluten-free potato crust pizza recipe that's simply delicious and a breeze to prepare.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 2 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the pizza crust:

• 300 g boiled and mashed potatoes or you can use any leftover mash from a previous meal
• 150 g grated or crumbled cheese you can use any firm cheese (hard or semi-hard cheese like cheddar, Monterey Jack, etc.)
• 1 large egg

For the topping:

• 150 ml tomato sauce I used a store-bought one with added basil
• 200 g diced or grated mozzarella cheese
• Fresh basil
• A few cherry tomatoes cut in half
• Any other toppings you desire

Instructions

 

• Mix the mashed potatoes with the egg and grated cheese until smooth.
• Stretch the "dough" in a baking pan lined with parchment paper. The mass should be about 1cm ( ~1/3 inch) thick.
  
• Bake for 25 minutes at 220 ºC/ 430 °F or until it becomes firm with a golden-brown crust. It should look like the one in the pictures below.
  
• After baking, remove the crust from the oven and spread the tomato sauce on top, add the mozzarella, tomatoes and basil. You can now add any other toppings you like.
  
• Bake for another 10-15 minutes at 220 ºC/ 430 °F or until the cheese has melted.
• Allow it to cool slightly for 5-10 minutes before slicing as the base will still be soft and slightly crumbly when hot.
• Enjoy!

Notes

Tried this recipe?Let us know how it was!

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.