Potato Pizza Crust

When I was researching my new diet, I came up with several pizza crust recipes that fall into the *what I can eat* category. Some I bought that I found that they just didn’t have the texture of REAL pizza crust or they were mealy. When you get used to eating in a new way, you adjust to many things but certain textures has been something that I haven’t quite gotten used to.

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What I love about this one is that it can crisp up enough to be able to pick it up and eat it like real pizza. Also, it has a neutral flavor so it won’t take away from your choice of toppings.

 

Screen Shot 2018-05-19 at 7.13.31 PMPotato Pizza Crust
Serves 4

1-1/2 pounds russet potatoes, spiralized
1 tablespoon olive oil
1 egg
3 tablespoons almond flour
1/2 teaspoon salt
1 teaspoon pepper

  1. Heat oven to 375˚F.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the potatoes and cook, stirring occasionally, until softened and beginning to brown, about 8 minutes.
  3. Meanwhile, lightly beat the egg in a medium bowl.  Add the almond flour, salt and pepper and mix gently, then set aside.
  4. Remove the potatoes from the skillet and add to bowl with the egg mixture. Toss to coat.
  5. Spread the potatoes onto a baking stone to the edges. Flatten with the back of a spoon to even out.
  6. Bake 15-18 minutes or until brown and crispy. Remove from the oven and loosen from the stone with a spatula, if necessary.
  7. Top with desired toppings.

Enjoy!

 

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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