Simple Healthy Potato Pizza
I can’t take credit for this idea. I came across it on one of my favorite sites, The Kitchn.com. In fact, the post stopped me in my tracks. This pizza crust made out of stringy potatoes was genius, but I thought it must be complex to make. I was mostly intimidated by the giant green potato peeler shown in the recipe and a lack of cash in my pocket to purchase one. Determined to make this work, I decided to try my hand at forming these angel hair-like strands of potato with my simple ol’ julienne peeler. Did I get the same effect? No, but close enough! Now I was just worried that my strands wouldn’t be long or fluid enough to mesh together into one solid crust. So, I tossed my imitation potato strings into my olive oil heated pan and hoped for the best. Turns out, my not-so-fancy peeler did just the trick and my crust formed perfectly! I topped it off with some fresh mozzarella, beautiful baby yellow heirloom tomatoes and some fresh basil and with one bite, I found my new favorite way to prepare pizza. My other secret? I mixed some chopped garlic in with the potato before tossing it in the pan. It added just the right amount of flavor. I’m already thinking about all of the topping possibilities for this healthy, one hundred percent veggie pizza. Here’s my adapted recipe…
Makes 1 personal pizza
Crust:
1 large potato
3 tsp salt
2 cloves of garlic chopped
Extra Virgin Olive Oil to coat panToppings:
5 thin slices of fresh mozzarella
1 cup chopped heirloom tomatoes
Handful of fresh basil leaves
Garlic Pepper or seasonings of your choicePeel the skin off of the potato and use julienne peeler to create long potato strands. Mix together in a bowl with the chopped garlic. Coat pan with 2–3 tbs olive oil and heat until it starts to smoke a bit. Add potato strands and garlic to the pan and use a wooden spoon to spread out as evenly as possible. Let sit until bottom starts to brown. After about 5 minutes, add your toppings and let until crust is to your liking.
