Deep Dish Potato Pizza by Liana Brittain

Deep Dish Potato Pizza by Liana Brittain
 
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This recipe was uploaded
by ljbritt50

 
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Ingredients

Ingredients
Method
 
  • Potato Dough
  • 6 medium potatoes or about 2 pounds ( suitable for mashing, skins on - russet )*1
  • 1 extra large egg
  • 2 Tbsp oil ( or butter )
  • 2 Tbsp chicken broth ( or milk/cream )
  • 1 tsp xanthan gum
  • ½ cup potato flour ( not starch )*2
  • ¼ cup quinoa flour
  • ¼ cup tapioca starch
  • 2 - 3 Tbsp finely chopped mixed fresh herbs
  • ( such as: parsley, marjoram, thyme, oregano, chives )
  • salt and pepper ( to taste )
  • Deep Dish Potato Pizza
  • ½ of a potato dough recipe
  • ½ cup or more sharp, hard cheese finely grated
  • ( such as Asiago, Parmesan, Romano, old cheddar )
  • ½ cup or more fresh mozzarella cheese coarsely grated
  • ½ cup or more tomato sauce
  • toppings of your choice
Potato Dough

Boil the potatoes with the skins on until they are cooked. Drain and set aside to cool. When cool, peel and put through a potato ricer.

In another bowl, combine potato flour, tapioca starch, quinoa flour and xanthan gum. Stir to mix well. Set aside.

In a large electric stand mixer bowl, combine cooked potatoes, oil and broth. Beat until a good constancy mashed potato is achieved. Add egg and slowly spoon in the flour mixture, salt, pepper and fine herbs. Continue to mix until the dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a board floured with potato flour. Work into a ball.

The dough is now ready to use in other recipes*3.

Notes:

*1. The potatoes are cooked with the skins on to help them retain their nutritional value and prevent them from absorbing additional liquid. They peel very easily when cooked.

*2. Potato flour is used here, NOT potato starch. The one cup of flour consists of 2 mealy flours ( potato and quinoa ) and one binding/thickening flour or starch ( tapioca ). The xanthan gum acts to assist the binding process.

*3. This dough can be kept in a plastic bag in the refrigerator overnight.

Deep Dish Potato Pizza

Preheat oven to 425 F

Grease the bottom and sides of a 9" spring form pan. Press the potato dough into the bottom and up the sides ( almost half way ) . Make sure to keep the thickness of the crust as even as possible. Prick the bottom several times with a fork to allow the air to escape.
Bake at 425F for 30 to 35 minutes or until the crust begins to brown. Remove from oven and place on a protected surface. Do NOT remove from pan.

If the centre has risen up into a mound, prick it again with a fork and let it fall back into a crust. Spoon the tomato sauce onto the bottom of the pizza crust and spread it around. Top the sauce with the finely grated sharp cheese. Add your favourite toppings. Add a final layer of mozzarella cheese. Return to the oven and continue baking at 425 F for an additional 20 to 30 minutes. When the crust and cheese on top are nicely browned, remove from the oven and let rest for 5 minutes. Sprinkle with freshly chopped herbs to garnish.

Remove the collar from the spring form pan. Cut into wedges and serve hot with a nice green salad. The crust on the bottom with be a lovely golden brown and crispy.


Deep Dish Potato Pizza by Liana Brittain

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This recipe was uploaded by ljbritt50

 
 
This recipe was created for people, like me, who are gluten intolerant and/or have other food challenges. It contains no gluten, grains or legumes. Everyone loves it at home ... even those who are not gluten challenged.

Method


Potato Dough

Boil the potatoes with the skins on until they are cooked. Drain and set aside to cool. When cool, peel and put through a potato ricer.

In another bowl, combine potato flour, tapioca starch, quinoa flour and xanthan gum. Stir to mix well. Set aside.

In a large electric stand mixer bowl, combine cooked potatoes, oil and broth. Beat until a good constancy mashed potato is achieved. Add egg and slowly spoon in the flour mixture, salt, pepper and fine herbs. Continue to mix until the dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a board floured with potato flour. Work into a ball.

The dough is now ready to use in other recipes*3.

Notes:

*1. The potatoes are cooked with the skins on to help them retain their nutritional value and prevent them from absorbing additional liquid. They peel very easily when cooked.

*2. Potato flour is used here, NOT potato starch. The one cup of flour consists of 2 mealy flours ( potato and quinoa ) and one binding/thickening flour or starch ( tapioca ). The xanthan gum acts to assist the binding process.

*3. This dough can be kept in a plastic bag in the refrigerator overnight.

Deep Dish Potato Pizza

Preheat oven to 425 F

Grease the bottom and sides of a 9" spring form pan. Press the potato dough into the bottom and up the sides ( almost half way ) . Make sure to keep the thickness of the crust as even as possible. Prick the bottom several times with a fork to allow the air to escape.
Bake at 425F for 30 to 35 minutes or until the crust begins to brown. Remove from oven and place on a protected surface. Do NOT remove from pan.

If the centre has risen up into a mound, prick it again with a fork and let it fall back into a crust. Spoon the tomato sauce onto the bottom of the pizza crust and spread it around. Top the sauce with the finely grated sharp cheese. Add your favourite toppings. Add a final layer of mozzarella cheese. Return to the oven and continue baking at 425 F for an additional 20 to 30 minutes. When the crust and cheese on top are nicely browned, remove from the oven and let rest for 5 minutes. Sprinkle with freshly chopped herbs to garnish.

Remove the collar from the spring form pan. Cut into wedges and serve hot with a nice green salad. The crust on the bottom with be a lovely golden brown and crispy.


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