I usually make grain free pizza with boiled potatoes or tapioca potato base but trying this new way saved my time for boiling the potatoes. Not too much spice just freshness of vegetables and fullness of cheese.
Tray size (13″length,9″wide)
6 medium or 2 big potatoes
3-4 finely chopped broccoli florets
1 cup chopped spinach
1/2 cup chopped cilantro
2 cups chopped tomato
1 finely chopped bell pepper
1 tablespoon finely chopped ginger
1 green chilli chopped
1 teaspoon freshly ground dry red chilli
2-3 chopped basil leaves
2 cups pineapple
200gm grated mozzarella cheese
2 teaspoon of salt
1 tablespoon oil
Please check (Measurements)
Process:Preheat the oven on 400F. Shred the potatoes, place them on a cheesecloth and squeeze the excess water or any wetness.
Grease a pan with little oil and place the potatoes on the tray, covering the sides and leaving no space in between.
Bake it till the potatoes turn crispy light brown(this takes nearly 15-20 minutes)
Broil for 30 seconds and take the tray out.
Mix all the vegetables with salt and spices and spread them on the baked potato layer.(please make sure to add salt in the end so there is no water, or else it can make the potato soggy. Try draining any water in the vegetables nicely before spreading it on the potatoes)
Grate the cheese and spread that layer on the toppings.
Bake on 375F for 5 minutes, broil the cheese for 60 seconds till it turns golden brown.
Remove the pizza out, let it cool down and then cut them into 6 slices. Ready to serve.
If you don’t have an oven, use a big non-stick pan, add 3 tablespoons of oil and spread the potatoes similar way. Cook on medium heat till they turn crispy and put the toppings and cheese. Reduce the heat to low,splash some water and cover with a lid for cheese to melt.