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


  1. Preheat your oven to 425°F.  Line a baking sheet with parchment or a silicone baking mat and set aside.
  2. 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.
  3. Whisk the flour, seasonings, and cornstarch together. Add to your potato mixture and blend. The dough will be sticky but hold together nicely.
  4. 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.
  5. Remove and top with your favorite sauce, pesto, vegan cheese, and vegetables.
  6. Cook another 4-6 minutes or until your cheese is melted and thoroughly cooked through. Slice and serve.