Wednesday, September 14, 2011

Potato Crust Pizza

While flipping through a food magazine the other day I stumbled across a beautiful photo of pizza. Now, I've already blogged about my love of this versatile dish but I must continue to spread this love. "What's so special?" you ask? Well, for starters the crust is made out of grated potato! The result: delicious, gluten-free, sodium-free, additive-free crust that tastes similar to a hash brown (without that heavy, oily taste).

My food processor made grating the potato a seamless task. I popped on the grater blade and the rest was history. I didn't even peel the potatoes - too much work, plus there are great nutrients in the peel. Fear not, if you don't have a food processor you can still make this recipe although it may be slightly tedious (but certainly worth it in the end).

White Potato1 1/2 lbs (about 2 med)  
Pizza sauce1/2 cup 
Eggplant 1 medium 
Roasted Red Pepper 1
Corn  1 cob
Chickpeas, rinsed1/2 can 
Cheese1/2 cup
Oregano1 tsp

Preheat oven to 375˚C.
Slice eggplant into 1" thick slices and place on lightly greased baking sheet.
Bake for 15-20 minutes. 

While the eggplant is baking, half fill a large bowl with cold water. Grate potatoes and immediately place them into the water (this will prevent browning).

Take one handful of grated potatoes and place on a clean kitchen towel. Fold the towel over the potatoes and wring out to remove excess water. Spread potatoes on a greased baking sheet. Continue this process until all potato is dried and spread on the sheet, layered about 1/8 inch thick. Bake for 20 minutes.

Slice roasted red peppers, remove corn from the cob (or use frozen or canned corn), and rinse chickpeas.

Spread pizza sauce over the crust, layer eggplant, peppers, chickpeas, and corn. Sprinkle with cheese and herbs. 

Bake for about 20 minutes, or until the crust is golden brown.

Remove from oven, admire your work, serve and enjoy

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