Asdagluten 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

(94 votes)

Potato crust pizza

  • 1 Hour

  • Serves: 6

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Nutritional Info
Each 167g serving contains

  • Energy

    921KJ

    220KCAL

    11%

  • Fat

    12.7g

    med

    18%

  • Saturates

    5.8g

    med

    29%

  • Sugars

    2.8g

    low

    3%

  • Salt

    0.5g

    low

    8%
of your reference intake.
Typical energy values per 100g: 551kJ/132kcal.
Ingredients
  • 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
Method

  • 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.