Dinner
RecipesAbout Potato-Crust Pizza
This Potato Crust Pizza offers a creative and delicious spin on traditional pizza, swapping out the classic dough for a crispy, golden potato base. Topped with your favorite pizza ingredients—whether it’s rich tomato sauce, melted cheese, or fresh veggies—this recipe delivers all the satisfaction of a pizza with a unique twist. It’s a great option for those looking to try something new, or for anyone who enjoys gluten-free alternatives. Perfect for a family dinner or a casual gathering, this potato crust pizza is sure to impress with its delightful texture and flavor.
Ingredients for Crust
3/4 cup plain whole milk Greek yogurt
1 (20 ounce) bag shredded potatoes
1 egg, large
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
Cracked ground pepper to taste
Ingredients for Toppings
1/2 cup ricotta cheese
1 cup Italian cheese blend, shredded
1/2 can fire roasted diced tomatoes, drained
1/2 teaspoon garlic powder
Preparation
01Strain the yogurt in a cheesecloth lined strainer over a large bowl for about 3 hours.
02Once strained, preheat the oven to 425 F.
03Line a strainer with paper towels and add in the potatoes so the paper towels absorb excess moisture. Ensure the potatoes are dry.
04In a large bowl beat the egg, add in the potatoes, strained yogurt, 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and pepper. Mix well.
05Line a baking sheet with parchment paper. Evenly distribute the potato mixture with a fork, forming a circle. The thickness of the crust should be no more than 1/2 an inch. Bake for 30-35 minutes until the crust has browned.
06Remove from oven and use the back of a spoon to spread the ricotta cheese as the base. Top it off with the cheese blend, fire roasted tomatoes and 1/2 teaspoon of garlic powder.
07Bake for another 10-15 minutes until the cheese has melted. Remove from oven, garnish as desired and serve.
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