Perfect Pizza Potatoes – Ready in 45 Mins
- Updated on Jul 14, 2017
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Pizza rocks! 😀 At least I certainly think so. It has a lot going for it. But for some, pizza potatoes are the answer.
To most, ‘gluten-free’ is just a myth – a phrase made up by marketing supremos who target vulnerable eaters into paying more for a swishy new slogan on the side of their food.
To those few that suffer from adverse gluten reactions or Celiac disease, it’s a horrible experience.
Therefore, in the aim of making pizza for everyone, we have an alternative. Pizza potatoes.
By using potatoes as the base, we can eliminate gluten. We can also make a damn tasty meal. In fact it’s so good that I’m finding it hard to go back to regular pizza.
You’ll see what I mean after the first bite.
Pizza Potatoes – why we can’t get enough
- Make them however you like – transfer all your favourite pizza toppings over to this bad boy instead.
- It’s easy to make big batches – perfect for families, groups or parties.
- Tastes great the next day – not that there will be many leftovers.
- If there are you can take them to work and reheat in a microwave – or even eat cold! Yep, seriously.
- They’re gluten free. If you’re in the minority that needs to avoid the big G, then these pizza potatoes have got your back.
- Did I mention how good they taste?
- Your pizza, your choice. To save time – leave the skin on the potatoes! Not only does the skin have lots of nutrients and some extra fiber and protein in it, it tastes great too.
Just make sure you give the skin a quick scrub first, and if any areas don’t look nice then skim them off.
There you go. Amazing tasting, gluten-free, pizza potatoes. The proof is in the eating as they say – so what are you waiting for?
Ingredients
- 1 can tomato passata (1 can = ca. 400g with liquid)
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1 tsp marjoram, dried
- 1 tsp rosemary, dried
- 3 lbs potato (roughly 8 medium potatoes)
- 1 tbsp olive oil
- 1 ball low fat mozzarella (1 ball = 4.5oz = 125g)
- 1 cup cheddar cheese (or similar)
- 3 tbsp black olives (pitted and sliced)
- Salt and pepper to taste
Instructions
- Pour the crushed tomatoes into a bowl and add in all the herbs, salt and pepper. Give it a good mix with a fork.
- Pre-heat the oven to 180°C / 360°F.
- Cut the potatoes in small slices (0.2 inches/ 0.5cm). It’s your choice if you want to peel them. I don’t.
- Next, in a bowl, toss the potato slices with olive oil, then layer them on a baking sheet. Sprinkle a little salt over the potatoes.
- Now spread the tomato mix evenly on top of the potatoes.
- Slice the olives and sprinkle on top of the tomato sauce together with the whatever other toppings you’re having.
- Now off it goes into the oven for 40 minutes. Slice the mozzarella and grate the cheddar.
- Quickly get the tray out and sprinkle the cheeses on top. In it goes into the oven for another 10 minutes.
- Check the potatoes. Are they soft? If yes, you’re done!
- These pizza potatoes are awesome with a simple leafy salad.
NOTES
Nutrition
Comments
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22 comments
I made this today and loved it.
That’s so cool to hear, Misrii! Glad you liked it 🙂
I’m really curious to try this pizza with pepperoni and red pepper topping, thanks for the recipe!
You won’t be disappointed, Kelly! I promise 😀
Quorn in the UK do a great vegetarian pepperoni.
Ahhh do they?? I love Quorn stuff and grab a load whenever I’m back in the UK but I hadn’t the pepperoni. Will keep my eyes peeled next time, thanks Anna!
could you make it on eggplant to make it paleo?
Yes, I’m sure eggplant would work as the base, Jane!
Tried this one with some Feta cheese on it and it was just great ! Thanks guys !
You’re welcome, Veli! 🙂
Made it! I will try with parchment paper next time to absorb a little of the oil which I drizzled over top. My potatoes were a bit too thick so I added 15 min cook time. I tried: marinara sauce, mozzarella ball, spinach, prosciutto, and olive oil. Yummmmmmmmm.
Wohooooo, glad you liked it!! Good on you about the cooking time, sometimes it needs a little adjustment, true. Thanks for your feedback 🙂
Now I’m the first to admit I’m no master chef but any thoughts on why I could so epically eff up what seemed to be a very easy recipe? Cos I’ve just sworn to my partner that I’m never going to cook again 🙁
Topping was nice-ish but potato’s (used half white/half kumara) were undercooked; or should I say not cooked. They weren’t cut too thick, I was very particular about that. Left them in for an extra 20min and still undercooked. Ended up eating the topping of what was ‘served’ and threw the potato’s out. The half that wasn’t served are clocking up about an hour of cook time and still feel hard.
Hi Lu, uff, tough one! First – sorry to hear they didn’t come out like expected! I am quite surprised – especially with an extra 20 mins on top. That means that thinly sliced potato was cooked for 45 mins, but still wasn’t cooked! It shouldn’t be like that, of course. I plan to make the dish again soon anyway so will double check on all the instructions – I’ve made it many times successfully in the past! The other thing that comes to mind is that the oven wasn’t hot enough, or circulating heat well enough, or perhaps even the type of baking tray had an affect. I’ll definitely look into it.
In the meantime, don’t give up on home cooking – it can and will rock for you, I’m sure!!
I made this. A large pan with pepperoni and sauce, then a smaller pan with carmelized onions and mushrooms. It took longer for mine to cook, I actually cut the potatoes thinner, so I dont know why. My family loved it.
Hi Mary, so good to hear the pizza potatoes came out well!! Yes, it really depends on the oven. I noticed our new one is 5 minutes faster than my old one using the same settings. So I keep the heat a little lower than recommended now 🙂
I just found your web site and was very interested in your story. You sound like a great group of friends. I like your enthusiasm for vegan foods. I will not be following you for a couple of reasons. 1 is that I am not vegan but Whole Food Plant Base (WFPB). 2, I do not use oil of any kind. I follow Dr John McDougall WFPB. You use oil and cheese. I can convert your recipes, but right now I am looking for ones I do not have to convert.
Thanks for letting us know Susan, I’m glad you found the story interesting. Enjoy your WFPB journey!
I am vegetarian, and my boyfriend is has gluten allergies so I am very excited to make this for both of us!
Sounds like it’s just what you’re looking for, Amanda. Love this recipe. Enjoy!
I made this a month ago and fell in love – coconut mushroom stew too!! – but I have a question, should I be adding the olives with the cheese or not? The images used within this recipe show the olives on top of the cheese, whereas when I made this the cheese was covering the olives due to:
5. Now spread the tomato mix evenly on top of the potatoes.
6. Slice the olives and sprinkle on top of the tomato sauce together with the whatever other toppings you’re having.
— Am I being pedantic? 🙂
Ah so good to hear! Actually, I need to make this again as well, I’m sure my daughter would love this! I’d say both is possible. I’d do it your way as well (olives covered in cheese)