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 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)
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 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!