Description
A gluten-free, protein-packed vegetarian pizza made with crispy smashed baby potatoes. Loaded with melted mozzarella and Parmesan, this innovative base delivers a crunchy texture and rich flavor without refined flour.
Ingredients
700 g baby potatoes (Yukon Gold or red)
3 tbsp olive oil (extra virginia)
1 tsp salt (fine sea salt)
1/2 tsp black pepper (freshly cracked)
1 tsp garlic powder
1/2 cup pizza sauce or pesto (low-sugar preferred)
1 cup shredded mozzarella (part-skim)
1/4 cup grated Parmesan
Instructions
Preheat oven to 425°F (220°C)
Peel and quarter potatoes, then boil in salted water until tender (8-10 minutes)
Drain and pat dry, then smash each piece onto a parchment-lined baking sheet
Drizzle with olive oil and sprinkle salt, pepper, and garlic powder
Roast for 25-30 minutes until golden and crispy
Spread pizza sauce or pesto over hot potatoes
Top with mozzarella and Parmesan, then return to oven for 8-10 minutes until cheese is melted and bubbly
Notes
Use red potatoes if Yukon Gold unavailable
Substitute basil pesto for a fresh twist
Top with vegan cheese for vegetarian alternative
Store leftovers in airtight container (2-3 days) – reheat at 375°F (190°C) for crispiness
- Prep Time: 15
- Cook Time: 45
- Category: Main dish
- Method: Baking
- Cuisine: American-Italian Fusion