Gluten-Free Potato Pizza
Indulge in the ultimate comfort food with this Gluten-Free Potato Pizza, a creative twist on classic pizza that’s perfect for anyone seeking a delicious gluten-free alternative. This recipe replaces traditional dough with a flavorful crust made from grated potatoes, egg, and Parmesan cheese, resulting in a golden base that’s both crispy and tender. Topped with vibrant marinara sauce, gooey mozzarella cheese, juicy cherry tomatoes, and fresh basil, every bite bursts with Italian-inspired flavors. Quick to prepare with just 20 minutes of prep time and ready to serve in 30 minutes, this potato pizza is an easy crowd-pleaser for family meals or casual gatherings. Ideal for those with dietary restrictions or anyone looking to switch up their pizza night, this dish guarantees satisfaction without compromising on taste or texture.
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Recipe Information
Ingredients
- 2 medium (about 400g) Potatoes
- 1 large Egg
- 50 grams Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 150 grams Marinara sauce
- 100 grams Mozzarella cheese
- 100 grams Cherry tomatoes, halved
- 10 grams Fresh basil leaves
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper.
Peel and grate the potatoes using a large-hole grater. Use cheesecloth or a clean kitchen towel to squeeze out as much excess moisture from the grated potatoes as possible.
In a mixing bowl, combine the grated potatoes, egg, Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Spread the potato mixture onto the prepared baking tray, forming a circle about 1 cm (0.4 inches) thick. Use the back of a spoon or your hands to pack it tightly and ensure an even layer.
Bake in the preheated oven for 20-25 minutes until the edges start to turn golden brown and the crust is firm.
Remove the crust from the oven and spread the marinara sauce evenly over the top, leaving a small border around the edge.
Scatter the mozzarella cheese evenly over the sauce, followed by the cherry tomatoes.
Return the pizza to the oven and bake for an additional 5-8 minutes, or until the cheese is melted and bubbling.
Remove from the oven and drizzle with olive oil. Garnish with fresh basil leaves.
Allow the pizza to cool slightly before slicing and serving. Enjoy your gluten-free potato pizza!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 17.0 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1326 mg | 102% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4751 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
