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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Gluten-Free Potato-Based Pizza




ingredients

for two pizzas
  • 900g potatoes, peeled and cleaned.
  • 100g grated mozzarella.
  • 2 whole eggs.
  • 20g extra virgin olive oil.
  • salt.

for the roasted vegetable topping:

  • roasted red pepper.
  • roasted eggplant.
  • roasted spring onion.
  • salt.
  • extra virgin olive oil.

for the anchovy topping:

  • salad tomatoes.
  • zucchini.
  • fresh anchovies from the coast.
  • roasted spring onion.
  • oregano.
  • freshly ground black pepper.
  • salt.
  • extra virgin olive oil.


preparation

Heat your oven to 180°C with both top and bottom heat.
Cut the raw, cleaned, and peeled potatoes into chunks.
- Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out.
-
- Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt.
- Since we're making two pizzas, divide the mixture in half.
- Place each half onto a baking tray lined with parchment paper. Shape it into a round or oval pizza base, keeping it about half a centimeter to one centimeter thick. Don't worry about making it perfect — rustic is just fine.
- Pop it in the oven and bake for 15 minutes, until it starts to turn golden.
- Bake the second base the same way.
Take them out of the oven. Now let's top one with roasted vegetables:
- Slice the roasted pepper and eggplant into strips and spread them over the base. Scatter pieces of roasted onion on top.
Add salt and drizzle generously with olive oil.
- Back into the oven for another 10 to 12 minutes.
You can make both pizzas the same if you like, or do the second one differently with anchovies:
- Start by laying down sliced tomatoes.
- Then add the zucchini, also sliced into rounds.
- Sprinkle with salt, drizzle well with olive oil, add freshly ground black pepper and oregano.
- Bake for 20 minutes.
- Arrange the cleaned, gutted anchovies on top and bake for another 5 to 6 minutes.


Enjoy!

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