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Potato Pizza Crust

Potato Pizza Crust

Prep: 10 min
Cook: 1 hr
Total: 1 hr 10 min
Servings: 1

One of my best potato crusts ever! Gluten-free and compatible on the Medical Medium protocol, this crispy thin pizza crust is super easy to make, delicious, and guilt-free.

Author Wynke
by Wynke
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Pizza Crust (1 Servings)
Needed Kitchenware: Steamer, parchment paper, baking tray or pizza stone, mixing bowl, oven
  • 1 tbsp ground flaxmeal + 3 tbsp water
  • ~3 or 500g large potatoes, steamed (I used Yokun Gold potatoes)
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • 4 tbsp chives, dried
Recipe Directions

Directions

  • Prepare your potatoes by cooking them by steam using a steamer or steaming basket. You can cut them into cubes to make the cooking process go faster.
  • Preheat oven to 375°F or 190°C.
  • Meanwhile, prepare a flax egg by combining the ground flaxmeal and water into a large mixing bowl. Allow to sit for at least 5 minutes.
  • When the potatoes are ready, add them to the mixing bowl along with the tapioca starch, potato starch, and dried chives. Mix well with a fork or potato masher until thoroughly combined.
  • Line a large baking sheet or pizza stone with parchment paper. Take your potato mixture and spread it out onto the parchment paper into a thin pizza crust circle.
  • Bake in the oven for 45 minutes.
  • Remove from the oven and top the pizza crust with your favorite toppings. (Tomatoes, red onion, mushroom, and cashew cheese shown in photo.) Bake for another 20 minutes.
  • Remove from the oven and top with any remaining toppings you wish to remain raw, like fresh basil. Enjoy!
Notes

This recipe makes a pizza crust around 10 inches.

It is very important to use tapioca starch and potato starch in this recipe, not the flours.

The cashew cheese recipe used in the photo: handful of cashews, half lemon juiced, little salt, 2 tsp onion powder, 1 tsp garlic powder, little water, and blend. I added finely chopped spring onion and red onion afterwards.

Recipe nutrition

Nutritional Information

Yield: 1 Pizza Crust
Servings: 1
Information per serving:
Energy: 720.7 kcal
Carbohydrate: 169 g
Protein: 11.8 g
Fiber: 13 g
Sugar: 3.4 g
Fat: 2.5 g
Monounsaturated Fat: 0.5 g
Polyunsatured Fat: 2 g
Omega-3: 0 g
Omega-6: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 0 mg 0% DV
Folate: 0.9 µg 0% DV
A: 27.3 IU 4% DV
B1: 0 mg 1% DV
B2: 0 mg 1% DV
B3: 0 mg 0% DV
B5: 0 mg 0% DV
B6: 0.7 mg 53% DV
B12: 0 mg 0% DV
C: 96.5 mg 129% DV
D: 0 IU 0% DV
E: 0 mg 0% DV
K: 0 µg 0% DV
Calcium: 94.4 mg 9% DV
Copper: 0 mg 1% DV
Iron: 4.9 mg 27% DV
Magnesium: 5.1 mg 2% DV
Manganese: 0 mg 1% DV
Phosphorus: 4.1 mg 1% DV
Potassium: 2182 mg 46% DV
Selenium: 0.1 µg 0% DV
Sodium: 0.6 mg 0% DV
Zinc: 0 mg 1% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

gluten free medical medium pizza crust made from using potatoes and topped with fresh vegetables

One of my best potato crusts ever! Gluten-free and compatible on the Medical Medium protocol, this crispy thin pizza crust is super easy to make, delicious, and guilt-free.

gluten free medical medium pizza crust made from using potatoes and topped with fresh vegetables

This recipe makes a pizza crust around 10 inches.

It is very important to use tapioca starch and potato starch in this recipe, not the flours.

gluten free medical medium pizza crust made from using potatoes and topped with fresh vegetables

The cashew cheese recipe used in the photo: handful of cashews, half lemon juiced, little salt, 2 tsp onion powder, 1 tsp garlic powder, little water, and blend. I added finely chopped spring onion and red onion afterwards.

Enjoy!

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