Potato Crust Vegetable Pizza
Transform your pizza night with this irresistible Potato Crust Vegetable Pizza, a gluten-free twist on the classic comfort food! Featuring a crispy, cheesy potato-based crust that’s baked to golden perfection, this recipe is loaded with vibrant, sautéed vegetables—think bell peppers, mushrooms, sweet corn, and red onions—for a healthy yet indulgent treat. A layer of savory pizza sauce, melty Parmesan cheese, and aromatic oregano ties everything together, while optional fresh basil adds a pop of flavor. Perfect for family dinners or casual gatherings, this creative dish blends the heartiness of potatoes with the versatility of your favorite pizza toppings. Ready in just an hour, it’s a mouthwatering way to elevate your pizza game while catering to gluten-free diets!
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Recipe Information
Ingredients
- 4 pieces Potatoes (medium-sized)
- 1 piece Egg
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Pizza sauce
- 1 cup Chopped bell peppers (red, yellow, or green)
- 0.5 cup Sliced mushrooms
- 0.5 cup Sweet corn kernels
- 0.25 cup Red onion (thinly sliced)
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 5 leaves Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the potatoes and use a box grater to grate them into fine shreds. Place the shredded potatoes onto a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the shredded potatoes with the egg, shredded mozzarella cheese, salt, black pepper, and garlic powder. Mix until well incorporated.
Transfer the potato mixture onto the prepared baking sheet. Spread it out evenly and press it down firmly into a circular or rectangular shape about 1/4-inch thick to form the crust.
Bake the potato crust in the preheated oven for 20–25 minutes, or until the edges are golden brown and the center is set.
While the crust is baking, prepare the toppings. Heat 1 tablespoon of olive oil in a pan over medium heat. Lightly sauté the bell peppers, mushrooms, and sweet corn for 3–4 minutes until softened. Set aside.
Once the crust is baked, remove it from the oven and spread the pizza sauce evenly over the surface.
Scatter the sautéed vegetables and red onion slices over the sauce. Sprinkle grated Parmesan cheese and dried oregano on top.
Return the pizza to the oven and bake for another 10–15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly. Garnish with fresh basil leaves if desired.
Slice and serve warm. Enjoy your homemade Potato Crust Vegetable Pizza!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 30.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1211 mg | 93% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4759 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.
