Easy Gluten-Free Potato Pizza Crust
To say that I’m pizza obsessed is not an over-exaggeration. Along with traditional Italian pizza dough and gluten-free pizza dough, I’ve already shared several alternative bases. These include a keto zucchini pizza crust, sweet potato crust, 2-ingredient pizza dough, and now this delicious potato pizza crust! With just 5 ingredients (plus salt and pepper), you can pull together a low-calorie pizza crust, any spud lover will adore. Plus, unlike sweet potatoes, this potato pizza dough makes a perfect neutral savory base for any of your favorite toppings. Replacing wheat flour and yeast with a potato base makes a light, healthy, no-yeast pizza dough without you feeling like you’re missing out on anything. Plus, it’s extremely diet-friendly, healthier, and doesn’t have to rely on several flours and gums. Instead, we utilize the natural starchiness of the potatoes for a sturdy, crispy vegan pizza crust. Best of all, the process of making 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. Meaning you can enjoy this delicious pizza even sooner!
The Ingredients
Potatoes: I recommend using a general all-purpose potato like Yukon Gold, or any starchy potato (Russet potatoes). Avoid waxy potatoes. Tapioca flour: This will help to provide the grated potatoes with more of a dough-like consistency while remaining a gluten-free pizza dough. Arrowroot flour may work in its place, though I haven’t tried it. Ground flax seed: This works as a binder for the dairy-free pizza instead of egg. Seasonings: I used a combination of onion powder, garlic powder, salt, and black pepper to add depth of flavor to the healthy pizza dough.
You’ll also need your favorite pizza sauce, toppings, and vegan cheese for this potato pizza recipe. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Potato Crust Pizza?
Following the recipe below, you can easily prepare the potato pizza crust to freeze for later or bake it immediately for a delicious low-fat pizza.
First, preheat the oven to 390 °F (200 °C) and brush a sheet of parchment paper (avoid foil as it’s more likely to stick) with oil. Then set it aside. Then, peel the potatoes 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.
At this point, you could freeze the healthy potato pizza crust for later or continue to top and bake it.
While the crust bakes, prepare all your favorite toppings. I used tomato sauce with onion, garlic, mushrooms, peppers, and tomato, but use the veggies of your choice. I also used a batch of my easy vegan cheese sauce (though vegan mozzarella cheese or block cheese also works). 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.
Finally, slice the pizza, and enjoy!
How to Store?
Make ahead: These low-calorie potato pizza crusts are freezer friendly. Simply prepare them until the point of adding the toppings, then allow the empty crust to cool, wrap or store in a Ziplock bag, and freeze for up to 3 months. Then, when you want to eat a healthy, gluten-free pizza, just bake it from frozen for 8-10 minutes, add the toppings of your choice, and bake for a further 12-15 minutes until crispy. You can also save the par-baked potato pizza crust in the fridge for a day before topping and baking it, adding a few minutes to the baking time as it was chilled. Store: Once fully topped and baked, I recommend eating the pizza immediately for the best texture. However, you can store leftovers in an airtight container in the fridge for 3-4 days. Reheat: I highly recommend reheating the pizza in the oven or air fryer (rather than a microwave) to avoid a soggy crust. Simply cook at 350 °F/177 °C until warm (usually 10-15 minutes).
What else could I add to the healthy pizza crust?
To add more flavor to the low-calorie pizza crust, I sometimes like to add some dried oregano and/or basil. Italian seasoning would also work. For heat, add some red pepper flakes. Finally, add some nutritional yeast for a savory, cheesy, umami flavor.
Could I use cooked potato?
While it’s possible to use mashed potato to make a pizza crust, the ingredient ratio will need tweaking, and you’ll need additional potato starch, too. More so, the texture won’t be the same.
Can I make a lower-carb potato pizza crust?
You could potentially replace some of the potato with grated cauliflower, however, I never tried it. Alternatively, check out my Keto zucchini pizza crust, which contains just 2.6 g net carbs per slice!
What are some vegan pizza topping ideas?
There are plenty of options to choose from, including:
Bell pepper Onion Artichokes Broccoli Zucchini Mushrooms Chickpeas Olives Sweet corn Spinach Marinated tofu Mock meats Pineapple Fresh herbs
Recipe Notes and Tips
Adjust the size: You can use this potato pizza recipe to make a single large pizza, two smaller ones, or even several ‘mini’ potato crust pizzas. Cooking time may vary: Based on the amount of toppings you use and how ‘wet’ they are. Don’t overload the pizza: Too many toppings will make the potato crust pizza’s center soft, and the slices won’t be as sturdy.
More Vegan Pizza Recipes
Eggplant pizza recipe Mexican pizza with refried beans Vegan calzone recipe Vegan deep-dish pizza Spinach pizza ring Avocado chickpea pizza
If you try this easy vegan potato crust pizza recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
