A nutritiously dense, gluten and dairy free alternative pizza crust that tastes like traditional crust. Potatoes act as the binding agent, similar to gluten without any allergy concerns. Potatoes are nutrient powerhouses. Packed with fiber, potassium, Vitamins C, B6 and Iron. This recipe is super easy and fast to prepare. The crust also freezes perfectly for future pizza nights.
1 cup of gluten free flour
2 medium russet potatoes, peeled and diced
2 cloves of garlic
6 Tablespoons of cornstarch
1 Tablespoon of Italian seasonings
1 teaspoon of red pepper flakes (optional)
1 teaspoon sea salt
1 teaspoon baking powder
Preheat your oven to 425 °F.
Peel and slice your potatoes and add them to a large pot for cooking.
Cover the potatoes with cold water and bring to a boil.
Reserve 1/4 cup of the cooking liquid and set that aside.
Boil the potatoes until fork tender and drain.
Place the drained potatoes, 1 tablespoon of cooking liquid and garlic cloves into your food processor and blend until creamy (add additional cooking liquid if necessary).
In a small, separate bowl combine your flour, cornstarch, seasonings, red pepper, salt and baking powder. Whisk to combine.
Add the dry flour mixture to your potatoes and blend until incorporated.
Line a baking sheet with parchment paper or a Silpat.
Wet your hands and take 1/3 of the dough and form a ball.
Place the dough on the prepared pan and work with wet hands to flatten out (not too thin). Crust should be about 1/3 of an inch approximately.
Bake in your oven until just slightly golden (12-14 minutes).
Top your crust with your favorite sauce or pesto and bake again to melt cheese or warm through for approximately 4-6 additional minutes. Slice and serve.
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