THIS recipe! I’ve finally cracked the gluten free/vegan pizza crust code and this recipe is it! No more quinoa or cauliflower crusts that are just… okay. Seriously… this crust is EVERYTHING! Doughy not cracker crispy like most GF crusts. It holds up to toppings. Browns up beautifully as seen in my pictures. The secret? Potatoes!
Potatoes are packed with vital nutrients like potassium, Vitamins C and B6, iron and calcium. The starchiness acts like gluten in the dough making the cooked consistency on par with it’s gluten counterpart but without any allergy issues. Plus this recipe takes no time to make and is super easy. Freezes perfectly for future use.
This recipe is so easy to make and honestly takes no time to get it prepared. I’m so excited to share this with you all. I’ve made it countless times already and we cannot get enough. It also freezes perfectly if you have leftovers. This recipe make 2 medium sized pizzas – think 2 people or 3 personal sized.