Crispy Potato Pizza
This is a great recipe for anyone on Whole30 diet or just trying to eliminate/reduce gluten in their diet. Grated potatoes make for a great substitute for pizza base. We also love that you don't need an oven for this pizza!
Prep time: 10 minutes; Cooking time: 20-25 minutes
This recipe is Whole30; Vegan; Vegetarian; Dairy Free; Soy Free; Gluten Free; Plant Based; No Added Sugar; Non GMO; Quick meals
2-3 medium sized potatoes, grated
2-4 Tablespoons Olive Oil
Salt to taste
Additional Olive Oil in pan for crisping the base
1/2 Bell Pepper
1 Tomato Sliced (or Cherry Tomatoes)
2-3 Mushrooms Sliced
Any other veggies you like
Salt to taste
½ tsp Olive Oil
Grate potatoes. Combine well with oil, seasoning and salt. Set aside.
Combine Toppings with oil and salt. Set aside.
Heat oil in a pan. Spread potato mixture evenly on pan, to create about a 1/2 inch thick base. Cook until bottom is golden brown and crisped. Carefully flip to other side. Now add the toppings. Cover and cook on medium until the veggies are done (about 6-8 minutes). Cook, uncovered, for a few minutes after veggies are done to make sure the base is crisp and not soggy.
[Note: If you would like the veggies to be crispy, use an oven safe pan and once toppings are added, finish in oven @ 375 deg F for about 7-9 minutes].
Remove from heat. Garnish with our pizza seasoning. Enjoy!