Potato Crust Pizza

I love potatoes.  I really do.  I would eat them every day, several times a day.  So, when I heard of a pizza with a crust made of potato I just had to try it!

After all, if there is another way to prepare potatoes then I gotta try it.

I didn’t stick to the suggested toppings, but used the crust and method.

It was really light, much lighter than a traditional dough crust, definitely not as “filling”, but that is a good thing.  And the crispy potato around the edge added a lovely crunch to the soft pizza.

Potato Crust Pizza

Recipe courtesy of Canadian Living Test Kitchen

  • 4 baking potatoes, peeled (2 lb/1 kg)
  • 2tbsp tbsp (25 mL) olive oil
  • 1tsp tsp(5 ml) (5 mL) dried oregano
  • 1/4tsp tsp (1 mL) pepper
  • 3/4 cup  (175 mL) pasta sauce
  • 1/2 sweet green pepper ,sliced
  • 1/2 cup sliced mushrooms
  • 2 tbsp slivered black olives
  • 3/4 cup shredded light provolone cheese or part-skim mozzarella cheese


In large pot of boiling salted water, cook potatoes for 10 minutes. Drain and let cool. Grate coarsely into large bowl. Add oil, oregano and pepper; toss to combine.

Lightly grease 12-inch (30 cm) round pizza pan; firmly press potatoes evenly over pan. Bake in bottom of 450°F (230°C) oven for 25 minutes or until tender and golden at edges.

Spread potato crust with pasta sauce. Top with green pepper, mushrooms and olives. Sprinkle with provolone and Parmesan cheeses. Bake for 5 to 10 minutes or until cheese is melted.