Potato crust pizza

Potato crust pizza

Our pizza base is made from potatoes, rather than flour, for a gluten-free treat the whole family can enjoy.

By , 21 September 2015
Potato crust pizza
  • Ready in: 60 mins
  • Serves: 6
  • Price: 50p per serving
Nutritional Info
Each 167g serving contains
  • Energy 921KJ 220KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 551kJ/132kcal.
  • 500g baking potatoes, skin on, cut into cubes
  • 2 tbsp olive oil
  • 1 large egg, beaten
  • 75g Chosen by you Extra Mature British Cheddar, grated
  • 4 tbsp Napolina Double Concentrate Tomato Purée
  • 75g mozzarella, drained and sliced
  • 8 baby plum tomatoes
  • Basil leaves, to garnish
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray. Put the potatoes in a pan with cold water. Bring to the boil, simmer for 5 minutes until tender, then drain. Put in a large bowl. Leave for 10 minutes to cool.

  • Add the oil, egg and 50g of the Cheddar to the potato. Season with black pepper and mix together.

  • Put the mixture on the baking tray. Shape into a rectangle, about 19cm x 23cm, then press lightly with a fork to get a level surface. Bake for 15 minutes.

  • Remove from the oven. Cover with the purée. Add the mozzarella and the rest of the Cheddar. Top with halved plum tomatoes.

  • Bake for another 10-15 minutes. Season and garnish with the basil.