Potato Pizza Crust

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This potato pizza crust it’s a healthy alternative to a regular pizza. It’s easy, delicious and perfect for anyone who can’t tolerate grains. Gluten-free, grain-free, oil-free and it’s made with only 4 ingredients.

Potato Pizza Crust

Yield : 4-6
Prep time: 30 min
Total time: 1 hour


Crust Ingredients:

  • 3 cups chopped small white potatoes
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Toppings:
  • 1 cup spinach
  • 1 red pepper chopped
  • ½ half red onion chopped
  • ½ cup mushrooms sliced
  • ¼ cup green olives
  • ¼ cup leeks sliced (optional)
  • Avocado, green onion and hummus for garnish (optional)

Tomato sauce:

  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • ½ lemon juiced
  • 1 tbsp maple syrup or honey
  • 3 tbsp. water
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste


  1. Preheat the oven to 425F.
  2. Add the chopped potatoes to a medium pot filled with water. Cook until tender then drain. In the bowl add the potatoes, salt, garlic and onion powder. Mash well until smooth and there are no lumps. Make sure the mixture is completely cooled down before use.
  3. Line a pizza tray with parchment paper. Spread the mixture by pressing it down with your hands from the centre and pushing towards the edges of the tray. Pierce the crust all over with the fork. Bake in the oven for 20 minutes.
  4. Prepare all your toppings.
  5. Remove the crust after 20 minutes and flip the crust from the parchment paper to a new parchment paper. Bake in the oven for another 15 minutes.
  6. Make the tomato sauce by mixing all the ingredients in the bowl.
  7. Take the pizza out of the oven and spread the tomato sauce. Put all the toppings and place them back in the oven for another 5 to 10 minutes.
  8. Remove the pizza, garnish with avocado, hummus and green onion or anything you desire.


  • I recommend to watch the video above for visual instructions.
  • You can use any baking tray you like.
  • The size of my baking tray was 14 inches wide.
  • I do recommend at least making this wide for the best results.
  • Also, you can use parchment paper to press down and spread the mixture.
  • You can use mashed potatoes from the night before for a quick crust just make sure there are no added liquids.
  • If you would like the crust more crispy you can bake for an additional 5 min on each side just make sure to check as every oven is different.
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