Yes, a pizza base made from potato, naturally gluten-free, and amazingly delicious for anyone. The addition of a little chickpea flour and potato flour to the base of mashed potato holds the dough together well enough to roll out and cut large circles from. Once they are pre-baked for 10-15 mins they are really easy to handle. They also freeze really well.
This pizza is delicious topped with garlic butter, tomato sauce, regular pizza toppings, and then after baking, extra fresh salad-like toppings like avocado, lettuce etc. Experiment away!
- 780g potatoes, peeled, washed and diced (I used Agria potatoes)
- 120g potato starch
- 72g chickpea flour
- good pinch of salt (to taste)
- dried oregano (optional)
- Peel, wash and dice your potatoes and place them in a pot of lightly salted water. Bring to the boil, cook until just tender. Remove from the pot and drain in a colander. Let them cool down in the colander, this also helps dry them out a bit.
- Once cool, or if you are running short on time almost cool, mash the potatoes until almost smooth (some little pieces of potato are fine, but I mean really little). Season to taste with salt and add any other herbs you would like, I like to add some dried oregano. Mix the salt and herbs into the potato to distribute.
- Add your potato starch and chickpea flour, mixing well. You should have a nice dough now which you can work into a putty-like consistency. Bring your dough together into a ball.
- Place your dough on a large sheet of baking paper (the same size as your oven tray), and press it out a bit with the flat of your hand. Sprinkle with potato starch, then roll out with a rolling pin until about 1-3mm thick. Add extra potato starch to your rolling pin/dough to prevent sticking as you need to. Don’t worry if it goes over the edges of your paper, that will all get cut away.
- You now need something the right size to cut out your pizza base. I found a bowl with a nice rim just perfect for this job and about the right size (17cm). Press out 2 or 3 pizza bases from your large rectangle of dough, then use a table knife to carefully go in between the rounds and remove the excess dough. Don’t try and transfer the bases as they are fragile in this state. Leave them on the baking paper your rolled onto. Take another sheet and repeat for the rest of the dough, keep going until you have used all your dough. [Of course it’s not strictly necessary to make pizzas round, but I do find these bases so handy and useful at this size, one is a snack, two is a meal.]
- It is now time to pre-bake your potato pizza base. Preheat your oven to 225°C and bake your pizza bases for 10 to 15 minutes. These pizza bases can now be stored in the fridge (or freezer) for later use, or you can start topping your pizza!
- To bake your topped pizza I recommend setting the oven to 225°C (rather than the hotter 240°C I use for regular pizza) as I find the potato base takes a few minutes longer to bake. Around 10-15 mins is good, depending on how many toppings, and how thick the base. When ready your pizza should be golden around the edges and have a little colour under the base.
I highly recommend spreading your potato pizza base with a home made garlic-butter before the tomato sauce and other toppings, as it goes so well with the potato texture and flavour. Tip: I have actually made some yummy gluten-free garlic bread with this recipe, by spreading with garlic butter, adding a light sprinkling of organic mozzarella and baking at 225°C until golden and crispy around the edges (about 10 mins).