I adore pizza. I mean, absolutely adore it.
And although I have a great gluten free quinoa pizza crust, I sometimes feel like a need something a little different.
Enter this Potato Quinoa Crust. It’s the perfect solution for those of you who try to avoid flour.
It’s not quite like the real thing (but then even gluten free crust isn’t 100% like the “REAL” thing), but it is absolutely delicious and packed with nothing but whole foods.
It makes two pie sized crusts, so leftovers will likely be involved. (I love leftovers…don’t you?)
- 1 ½ lbs white potatoes, scrubbed well
- 2 cups cooked quinoa
- 2 eggs , beaten OR 2 tablespoons ground flax seeds + 6 tablespoons warm water
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- Suggested toppings
- 2/3 cup pesto OR Marinara
- ¾ cup mozzarella cheese OR Daiya mozarella
- 1 roasted red pepper, diced
- 1/2 red onion, sliced thin
- 1/3 cup black olives
- Preheat oven to 375. Line 2 prepared pie plates with parchment paper. If using flax egg, combine ground flax seeds with warm water and set aside. (Skip this step if you are using eggs.
- Using a box grater or food processor, grate potatoes and then place in salted water for at least 15 minutes. Using a clean dish towel, ring the water out of the potatoes. Place in a large bowl and add quinoa, eggs, nutritional yeast, Italian seasoning and salt.
- Spread quinoa and potato mixture on 2 prepared pie plates to 1/8 inch thick. Bake for 25 to 30 minutes.
- Remove from oven. Spread pesto or marinara on crust. Top with cheese and remaining toppings. Bake for 20 more minutes. (Optional – for a crisper crust remove crust from pie plate and place on a pizza peel. Top and bake directly on a pizza stone.)