This potato pizza crust is gluten-free, yeast-free, sugar-free, vegan, and the perfect healthy pizza crust for potato lovers with just 67 kcal per slice.
Squeeze the excess liquid from the potatoes into the bowl, then set it aside. Do not discard the potato water yet, but leave it in a different bowl, as you will need it later.
Discard the liquid from the squeezed potato water, leaving a starchy substance behind at the bowl’s bottom. Add this starch to the potato pizza dough and mix again.
Top the pizza with the sauce and toppings, spreading them evenly across the top. Bake the potato crust pizza for 12-14 minutes until melty on top with crispy edges.
This potato pizza recipe is surprisingly simple and takes under 45 minutes to prepare from scratch. You don’t even have to cook the potatoes before preparing the dough.