Gluten Free Potato Crusted Pizza


This recipe was inspired by the traditional Apulian recipe in Southern Italy for a potato based pizza. The crust which is made with potatoes, is not grated like in most potato based pizza recipes, but is made differently which reminds me a bit of the potato gnocchi recipe.  It is quite easy and straightforward, with no yeast as well, therefore cutting down on the rising time.

I have tried it twice.  The first time with just potatoes and a mix of potato starch (fecola di patata) and cornflour.

The second attempt, I have tried making it with potatoes and a mix of buckwheat flour, polenta and potato starch approx. 1/4 cup of each.

I found that it is best to prepare it and bake it for a few minutes before you add the usual pizza ingredients.

Here is what you need.  Kindly note that the ingredients are approximate.  You will know how much to add as you are preparing the potato dough.

2 large floury potatoes
1/2 salt
1 to 1 1/4 cup mix of flours
1 egg
1 tsp gf baking powder

Boil the potatoes in their skin till soft. Peel and mash with 1  tbsp of olive oil.  Start adding the flours and baking powder and the salt a little at a time and the beaten egg until mixture forms a soft dough.  Shape into a disk, place between two sheets of baking paper and roll into a large round. Transfer the dough to a pizza pan that has been lightly greased and sprinkled with polenta.  Drizzle with a little oil.  Put in a preheated oven 180 C and bake for a few minutes.  Take it out and put tomato sauce, sliced onions, mozzarella cubes, grated ricotta salata or parmesan, some cherry tomatoes and drizzle it with olive oil. Put back in the oven till the crust begins to take on a golden colour.  Take out again and if liked, add some prosciutto crudo slices.  Leave for a few extra minutes.  Scatter some rucola on top before serving.

The second pizza I tried came lovely too.  As above, I used three different flours, buckwheat, polenta and potato starch combined together.  Both came lovely.  For the second Pizza, I made some caramelized onions, mozzarella cubes, Brie slices and pitted and halved cherries.  I drizzled with Balsamic Glaze and sprinkled some chopped rosemary.  A different take on the traditional Pizza, but equally delicious!


For the caramelized onions, all you have to do is quarter a large onion and separate, saute in olive oil till it starts to colour, then add a tablespoon of red wine vinegar and a tablespoon of brown sugar.  Leave until the liquid is absorbed.  Then cool and scatter on your Pizza base.


Bon Apetit!



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