A Crispy, Crowd-Pleasing Alternative to Traditional Pizza with Gram EquivalentsLooking for a fun, gluten-free twist on pizza? This potato crust pizza delivers all the crispy, savory satisfaction of a potato chip in pizza form! Thinly sliced potatoes form a golden, crunchy base that’s perfect for loading with your favorite toppings. It’s a hit with kids and adults alike — and surprisingly easy to make.

Makes: One 16-inch (41 cm) thin-crust pizza
Prep Time: 20–25 minutes
Cook Time: 65–80 minutes
Servings: 4–6Ingredients

For the Crust:

• 900–1,215 g potatoes (2–2½ lb), sliced very thin on a mandoline into rounds*
• Cornstarch or potato starch, for lightly dusting the slices (about 30–45 g / ¼–⅓ cup as needed)
• 5 g YaDa Chef’s Maya Natural Sea Salt (1 tsp) or to taste
• 5 g freshly ground black pepper (1 tsp)
• 30 g grated Parmesan cheese (¼ cup / optional — omit for vegan)
• 15 ml olive oil (1 Tbsp), plus more for drizzling

Additional:

• 2 cloves garlic (about 8–10 g), sliced thin
• Your favorite pizza toppings (sauce, cheese, vegetables, meats, etc.)

*Use more potatoes (up to 1.5 kg) for a thicker crust.Instructions

1. Preheat the Oven
   Preheat oven to 450°F / 232°C / Gas Mark 8.
2. Prepare the Potatoes
   Using a mandoline, slice the potatoes (900–1,215 g) into very thin rounds. Place slices in a large bowl, cover with cold water, and swish around. Drain and repeat 2 more times to remove excess starch. Pat the slices completely dry with paper towels or a clean kitchen towel.
3. Assemble the Crust
   Lightly oil a 16-inch (41 cm) pizza pan. Dust the potato slices lightly with cornstarch or potato starch. Arrange the slices in the pan, slightly overlapping, starting from the outer edge and working inward. Season each layer with salt (5 g total), pepper (5 g total), and a light sprinkle of Parmesan (if using). Continue layering until all potatoes are used, keeping the layers as uniform as possible. Drizzle with 15 ml olive oil to promote browning.
4. Bake the Crust
   Bake at 450°F / 232°C/Gas 8 for 45 minutes until the potatoes are golden and crisp.
5. Add Toppings
   Remove from oven and lower temperature to 375°F / 190°C / Gas Mark 5. Evenly distribute the sliced garlic over the crust, followed by your chosen pizza sauce, cheese, and toppings. Drizzle with a little more olive oil.
6. Final Bake
   Return to the oven and bake for another 20–35 minutes until toppings are bubbly and cooked through.

YaDa Chef Tips

• Make-Ahead: Bake the crust in advance, cool completely, and store at room temperature for a few hours or refrigerate overnight. Add toppings and finish baking when ready.
• Vegan Version: Omit Parmesan or use a non-dairy alternative. The potato crust itself is naturally vegan.
• Customizations: Try classic marinara with mozzarella and basil, or go gourmet with pesto, goat cheese, and roasted vegetables.

This gluten-free potato crust pizza is crispy on the edges, tender in the middle, and endlessly customizable. The gram measurements make it easy to scale up for bigger crowds or multiple pizzas.

Yada Chef – Personal Chef Services
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