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.
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.
Potato Pizza Crust
1-1/2 pounds russet potatoes, spiralized
1 tablespoon olive oil
3 tablespoons almond flour
1/2 teaspoon salt
1 teaspoon pepper
- Heat oven to 375˚F.
- 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.
- Meanwhile, lightly beat the egg in a medium bowl. Add the almond flour, salt and pepper and mix gently, then set aside.
- Remove the potatoes from the skillet and add to bowl with the egg mixture. Toss to coat.
- Spread the potatoes onto a baking stone to the edges. Flatten with the back of a spoon to even out.
- Bake 15-18 minutes or until brown and crispy. Remove from the oven and loosen from the stone with a spatula, if necessary.
- Top with desired toppings.
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