2 Ingredient Potato Crust Pizza
Gone are the days of making a gluten-free pizza with yeast and a blend of flours. This 2-ingredient potato crust pizza is here to change the game! Made with just gold potatoes and potato starch, it’s simple, flavorful, and perfect for a *relatively* quick pizza night (no waiting on the dough to rise!). Plus, it’s naturally gluten-free and vegan. Let’s dive into the details!
Ingredients
Categorized for easy shopping list creation:
| PRODUCE | |
|---|---|
| Gold Potatoes | 1 lb |
| Pizza Topping Ideas: | |
| Spinach | |
| Red Onion | |
| Mushrooms | |
| Bell Peppers | |
| Tomatoes |
| DRY GOODS | |
|---|---|
| Potato Starch | 3/4 cup |
| Pizza Sauce | I recommend Carbone and Raos brands |
| Black Olives, optional topping |
| SPICES | |
|---|---|
| Garlic Powder | 1/4 tsp, optional |
| Sea Salt | 1/4 tsp, optional |
| Black Pepper | 1/4 tsp, optional |
| Red Pepper Flakes | to taste, optional |
Steby by Step Instructions
Prep the Potatoes
Start by peeling and chopping 1 pound of gold potatoes. Steam them for about 20 minutes, or until soft and fork-tender. Once cooked, mash the potatoes thoroughly until smooth. Gradually add the potato starch and spices (spices are optional but add flavor) and mix until fully incorporated.
Shape the Dough
Knead the dough until it forms a cohesive ball. The dough should be soft but not sticky. If it sticks to your fingers, add a little more potato starch until it holds together.
Lightly oil a cast iron skillet with olive oil and press the dough into the pan evenly. You don’t want to add edges to the crust because we’ll be flipping it halfway through cooking.
Bake the Crust
In an oven preheated to 420 degrees, bake for 20 minutes.
After the first bake, flip the crust over using a spatula. Bake for an additional 20 minutes to crisp up the bottom.
Add Toppings and Finish Baking
Once your crust is golden and firm, remove the skillet from the oven and layer on your favorite pizza toppings! For this recipe, I used pizza sauce, homemade vegan cheese, spinach, olives, and red onion.
Return the pizza to the oven and bake for an additional 10 minutes, or until the toppings are heated through and the edges of the crust are crispy.
Slice and Serve!
That’s it! Your pizza is ready to slice and devour. I can easily eat this as one serving, so if you’re sharing, I suggest adding an appetizer like salad.
Look how well this pizza crust holds up!
The long cook time in the cast iron pan gives this crust a crisp, sturdy base.
Cooking Tips
Use Gold Potatoes: Gold potatoes are buttery and smooth, which gives the crust a great texture and flavor. Other potatoes may work, but they might require adjustments in starch.
Steaming vs Boiling: I’ve only made this recipe using steamed potatoes. If you choose to boil the potatoes, they might absorb more moisture, so you may need to add extra potato starch to achieve the proper dough consistency.
Don’t Skip the Flip: Flipping the crust halfway through baking ensures an even texture and prevents sogginess.
Crispy Bottom: Cooking in a cast iron skillet helps achieve a crispy base. If you don’t have one, you can try using a baking sheet, but I haven’t tested it.
Final Thoughts
This pizza is a good serving size for one person. If you’re sharing it, I suggest serving it alongside an appetizer.
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2 Ingredient Potato Crust Pizza
Equipment
- Cast Iron Skillet
- Steamer Pan
- Potato Masher
Ingredients
- 1 tsp olive oil for oiling pan
Potato Crust
- 1 lb gold potatoes about 5 potatoes or 2 cups chopped
- 3/4 cup potato starch
- 1/4 tsp garlic powder optional
- 1/4 tsp sea salt optional
- 1/4 tsp black pepper optional
Pizza Topping Ideas
- 1/4 cup pizza sauce more or less to taste, Carbone and Raos brands are my favorite
- 1/2 cup vegan cheese my homemade recipe is linked in the notes
- Spinach
- Red onion
- Black olives
- Bell peppers
- Mushrooms
- Fresh tomatoes
Instructions
- Weigh potatoes to equal about 1 lb. Peel and chop potatoes.Add to a steamer pan/basket and steam for 20 minutes, or until fork tender.1 lb gold potatoes
- Preheat oven to 420 °F
- In a mixing bowl, add the cooked potatoes and mash thoroughly. Gradually add the potato starch and spices and mix until fully incorporated.3/4 cup potato starch, 1/4 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp black pepper
- Knead the dough until it forms a cohesive ball. The dough should be soft but not sticky. If it feels sticky, add a little more potato starch until it holds together.
- Lightly oil a cast iron skillet with olive oil and press the dough into the pan evenly. You don’t want to add edges to the crust because we’ll be flipping it halfway through cooking.1 tsp olive oil
- Put the skillet in the oven and bake for 20 minutes.
- After the first bake, flip the crust over using a spatula. Bake for an additional 20 minutes to crisp up the bottom.
- Once your crust is golden and firm, remove it from the oven and layer on your favorite pizza toppings.1/4 cup pizza sauce, 1/2 cup vegan cheese, Spinach, Red onion, Black olives
- Return the pizza to the oven and bake for an additional 10 minutes, or until the toppings are heated through and the edges of the crust are crispy.
- Remove from the oven, transfer the pizza to a plate, slice, and serve!
