Potato-Crust Pizza

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1Made this recipe

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 45-50 minutes

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


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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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.