Potato Crust Pizza | Low Carb

5/5
Can you imagine eating pizza every day and losing weight? Well guess what, you can eating this balanced potato pizza, it is vegan, gluten free and Keto friendly !
Potato pizza crust topped with mushrooms olives and basil on white backdrop
potato pizza crust topped with mushrooms bell peppers black olives zucchini. basil on white backdrop
                                                                              Potato Crust Pizza

CAN I USE ANY POTATOES?

DON’T use orange sweet potatoes!

Using more dense/starchy potatoes works great – Russets, steamed Japanese Sweet Potatoe

TIPS HOW TO GET A PERFECT POTATO CRUST PIZZA?

  •  Don’t let the dough cool too long before spreading it on the baking sheet, it can get pretty difficult & sticky to maneuver around.
  • Don’t spread the dough too thick or thin, think “hand-tossed.”
  • The longer you can let it cool, the better it stays together.
  • Feel free use as many potatoes as you’re hungry for. 
  • This isn’t bread lol, it’s potatoes, so realize that when you’re taking a bite, it’s going to have a little “mashed potatoey” texture even when baked correctly. 🤣
Potato pizza crust topped with mushrooms olives and basil on white backdrop
Can you imagine eating pizza every day and losing weight? Well guess what, you can eating this!

WHICH VEGGIES TO USE FOR TOPPING?

It’s all up to you. You can not add veggies or you can be generous and load it with your favourite veggies.

CAN I ROAST THE VEGGIES AHEAD OF TIME?

YES you can! it will save you time even more. in this case bake for more 5 minutes .

Potato pizza crust topped with mushrooms olives and basil on white backdrop

POTATO CRUST PIZZA | Keto Vegan and Gluten Free

yasmin
Can you imagine eating pizza every day and losing weight? Well guess what, you can eating this balanced potato crust pizza, it is vegan, gluten free and Keto friendly !
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Prep Time 10 mins
Cook Time 30 mins
Course dinner, lunch
Cuisine Low Carb, Vegan, Gluten Free
Servings 2 Persons
Calories 429 kcal

Ingredients
  

  • 5 Russet potatoes
  • ¼ tsp Garlic powder
  • ½ Can of tomato past
  • 1 Tbsp Italian seasonings
  • ½ Small chopped onion
  • ½ Small chopped zucchini
  • ¼ Small chopped bell peppers
  • Black olives chopped
  • Mushroom chopped

Instructions
 

  • chop and boil the potatoes til soft, drain.
  • add to a food processor with the garlic.
  • pulse until somewhat combined, leave it a little chunky, dont overblend or it won’t stay together as a crust!
  • line a baking sheet with parchment paper and spread the dough in a circle (using a wet spoon dipped in water helps!)
  • cook for 15 min at 218 c /424F or until top is a little browned
  • meanwhile mix the tomato past with italian seasoning and some water to thin out to make a sauce
  • add the sauce to the top of the crust then add the chopped veggies on top.
  • put back in the oven til veggies are cooked.
  • pull out of the oven and top with the fresh basil, slice and enjoy! 🙂

Video

Nutrition

Calories: 429kcal | Carbohydrates: 98g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 2257mg | Fiber: 8g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 30mg | Calcium: 109mg | Iron: 6mg
Keyword pizza, pizza crust, low carb, gluten free pizza, vegan pizza, flour free,dairy free, potato, poptato crust, potato pizza
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Yasmin Saadi Vgnbites

Hi! I'm Yasmin

Welcome to Vgnbites Kitchen! Here you’ll find delicious vegan & some are also Gluten free recipes that are healthy, simple & easy to make. 

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