Ingredients
The following ingredients have 4 Servings
- 3 medium potatoes ((weight with peel))
- 3 Tbsp tapioca flour ((see notes))
- 4 Tbsp ground flax seeds
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instruction
- 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.
