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. 🤣
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 .
Low Carb Vegan Pizza Potato Crust
- 5 Russet potatoes
- ¼ teaspoon Garlic powder
- ½ Can of tomato past
- 1 tablespoon Italian seasonings
- ½ Small chopped onion
- ½ Small chopped zucchini
- ¼ Small chopped bell peppers
- Black olives chopped
- Mushroom chopped
- 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! 🙂
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