I love pizza, and it’s fabulous just how I usually make it with a normal bread crust, but sometimes it’s fun to mix it up and do something different. This pizza crust is made from nothing but shredded potatoes. Really! It’s makes a great breakfast, or lunch or supper with a salad. (And is perfect if you’re trying to avoid bread for some reason.)
Here’s how I did it.
Preheat oven to 425-degrees. Shred one large potato.
Toss with salt and pepper to taste.
In a non-stick skillet (you don’t want to risk sticking, so non-stick is best here) melt one tablespoon of butter on medium heat along with a tablespoon of olive oil.
This is an 8-inch skillet, and I shredded my potato over a plate and spread it out to make sure I had enough to cover the bottom of the skillet. Shred as much potato as you need to cover the bottom of the pan you’re using. Pat into the skillet, making sure to get even coverage with no bare spots.
Fry on medium heat about 5-10 minutes on the first side–or however long it takes to get a crispy bottom. Watch your edges to see when it’s getting crispy.
Using a plate, invert the potato pizza. Just put a plate on top of the skillet–
–and flip it. Slide back into the skillet to fry on the other side, another 5-10 minutes.
Invert again then slide onto a baking sheet, lightly sprayed with oil, to move ahead with the pizza.
Load on the cheese. (I’m using mozzarella here.)
Add toppings of your choice. (I used some leftover sliced up meatballs and some hot peppers.)
Heat in the preheated oven for about 5 minutes, just long enough to melt the cheese and get the toppings hot.
Slice just like a pizza. It might be easier to eat this with a fork, but if you’re not a weenie (ha) and don’t mind messy, if you’ve got your potato crust crispy enough you can pick it right up in your hand, just like pizza!
And it’s all kinds of delicious!
Suzanne McMinn on February 17, 2014 | Permalink
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