This recipe has cracked the gluten-free pizza crust code. No more crumbly or cracker-like crusts — this one is doughy, but crisp around the edges, just as it should be. What's the secret? Potatoes. Russet potatoes are boiled, mashed, and mixed with a gluten-free flour blend, along with any herbs or spices of your choice. You can top it like a traditional pizza with tomato sauce and melty vegan cheese or serve it up with some pesto, dollops of cashew cheese, and fresh vegetables.
Potato Pizza Crust [Vegan, Gluten-Free]
- 1 cup gluten-free all-purpose flour, plus more as needed
- 2 medium Russet potatoes, peeled and chopped
- 2 garlic cloves
- 1/4 cup, plus 2 tablespoons cornstarch
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Preheat your oven to 425°F. Line a baking sheet with parchment or a silicone baking mat and set aside.
- Place your peeled and sliced potatoes into a pot and cover with cold water. Bring that to a rolling boil and cook until the potatoes are fork tender. Reserve 1/4 cup of the cooking liquid off to the side. Drain the potatoes and place them along with the garlic cloves into your food processor and blend until creamy.
- Whisk the flour, seasonings, and cornstarch together. Add to your potato mixture and blend. The dough will be sticky but hold together nicely.
- Wet your hands and take a third of the dough into your hands. Shape into a ball and then place on the baking sheets. Flatten down and work the dough outward to about 1/3-inch thick. Keep wetting your hands as necessary. Repeat with the remaining dough. Bake for 12-14 minutes or until golden. Remember, you will be baking again with your toppings so avoid over-baking in the first step.
- Remove and top with your favorite sauce, pesto, vegan cheese, and vegetables.
- Cook another 4-6 minutes or until your cheese is melted and thoroughly cooked through. Slice and serve.