Scale

1 cup gluten-free flour (I used Bob’s Redmill gluten free flour *if the dough is too wet, feel free to add additional flour)
2 medium russet potatoes (peeled and chopped)
2 cloves of garlic
6 tablespoons of corn starch
1 teaspoon sea salt
1 teaspoon baking powder
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes

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Preheat your oven to 425F degrees. Line a baking sheet with parchment or a Silpat liner and set aside.
Place your peeled and sliced potatoes into a pot and cover with cold water. Bring that to a rolling boil and cook until the potatoes are fork tender. Reserve 1/4 cup of the cooking liquid off to the side. Drain the potatoes and place them along with the garlic cloves into your food processor and blend until creamy.
Chop into chunks to boil.
Drained potatoes, cooking liquid and garlic cloves blended into a creamy mixture.
Whisk the flour, seasonings and corn starch together. Add to your potato mixture and blend.
The dough will be sticky but hold together nicely.
Wet your hands and take 1/3rd of the dough into your hands. Shape into a ball and then place on the baking sheets. Flatten down and work the dough outward to about 1/3rd of an inch thick. Keep wetting your hands as necessary. Repeat with the remaining dough. Bake for 12-14 minutes or until golden. Remember you will be baking again with your toppings so avoid over-baking in the first step.
Remove and top with your favorite sauce, pesto, cheese or veggies.
Cook another 4-6 minutes or until your cheese is melted and thoroughly cooked through. Slice and serve.