Gluten Free Potato Pizza
 
 
Author:
Cuisine: Italian
Ingredients
  • 170 grams of all-purpose gluten free flour (recipe shown above)
  • ¾ teaspoon yeast
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 8 oz. mashed Russet potato (weighted after they have been cooked and mashed)
  • 1 large egg (beaten)
  • 2 tablespoons of water (water where the potatoes were cooked)
  • 3 tablespoons oil
  • ¾ tablespoon psyllium husks
  • ½ teaspoon minced garlic (optional)
Instructions
  1. Boil potato until tender; reserve some of the water and drain the rest.
  2. Transfer the potatoes to a large bowl and mash with a fork.
  3. In a mixer bowl combine the flour, yeast, sugar, salt, psyllium husks, oil, egg, mashed potato, water, and garlic (if using it).
  4. Using a dough hook combine all the ingredients in a mixer until it forms into a ball. You may have to use a scraper to get the mixture from the sides.
  5. Cover the dough with a plastic wrap and let it rise for 1 to 2 hours.
  6. Turn oven to 400 ˚F.
  7. While the dough is rising slightly oil a pizza pan. Make sure to spread the oil all over the pan.
  8. When the dough has risen, make a ball with the dough and place in the middle of the pizza pan.
  9. Oil your hands and start spreading the dough to cover the pizza pan (watch video).
  10. Spread some Oil on top of the pizza and bake for 10 minutes in the middle rack.
  11. Now you can start adding your pizza toppings. I usually start with the onions and garlic followed by the tomatoes, veggies and cheese.
  12. Bake again until cheese has melted or is toasted.
Notes
If you are doubling the recipe double the quantities for all the ingredients except the water. You will only need 3 - 4 tablespoons of water.
Recipe by Belmondo Foods at https://www.belmondofoods.com/gluten-free-potato-pizza/