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Potato Crust Pizza

Gluten Free Stories
This potato crust is crispy on the edges and tender in the middle, savory, healthy and so delicious! Plus it is completely low fodmap, gluten, grain, soy, oil, and dairy-free!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Entree, Main Course
Cuisine Baking, Gluten-Free, Italian, Lactose-Free, Low FODMAP, Mediterranean, Nut Free, Vegetarian
Servings 1 medium size pizza


  • 650 g grated potatos (approximetly 4 medium potatos)
  • 2 eggs
  • salt and pepper (according to taste)
  • use toppings of choiche


  • Preheat the oven to 180°C (350°F )
  • Peel and grate the potatoes.
  • Place the grated potatoes into a muslin cloth or kitchen towel and squeeze out as much water as you can.
  • Remove the potatoes from the kitchen towel or muslin cloth and transfer to a bowl.
  • Add the eggs and season with salt and black pepper.Mix until well combined.
  • Place the grated potato mixture onto a lined baking sheet and press out to form a circle. It should be arund 12 inches (30cm in diameter)
  • Bake without toppings on 180°C (350°F) for between 20 and 25 minutes or until the crust is crispy and browned at the top and around the edges.
  • Remove the baked crust from the oven and top with a tomato sauce and toppings of your choice. Place the topped pizza back into the oven and bake for another 10 minutes or until the cheese has melted and the toppings are baked to your preference.

Low FODMAP Tomato Sauce

  • For the tomato sauce I like to use my homemade low FODMAP tomato sauce. You can find the recipe here
Keyword Potato Crust Pizza