You can watch the video in the post for visual instructions.Preheat the oven to 390 °F (200 °C) and brush a sheet of parchment paper with oil, otherwise, the crust will stick to it. Set it aside.
Peel the potatoes (weight without peel was about 380 g), and, using the small holes of a grater (or a food processor grating disk), grate the potatoes into a large bowl.
Once grated, use either your hands or transfer the potato to layers of cheesecloth or a thin kitchen towel and 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.
Add all the remaining ingredients to the grated potatoes and mix with your hands into a dough consistency.
Next, carefully 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. This will help to make a crispier pizza crust.
Spread the potato mixture, by hand, into a circle (or square/rectangle) around 28 cm/ 11-inches in diameter over the parchment paper. Then transfer that to a baking sheet and bake the potato pizza dough (without toppings) for 20 minutes.
While the crust bakes, prepare all your favorite toppings. (I used tomato sauce, onion, garlic, mushrooms, peppers, and tomatoes). I also made a batch of vegan cheese sauce (though vegan mozzarella cheese also works).
Top the pizza with the sauce and toppings, spreading them evenly across the top. Bake for 12-14 minutes until melty on top with crispy edges.