Smashed Potato Pizza Crust

Smashed Potato Pizza Crust When it comes to cooking, I know I toot my own horn from time to time — but, I don’t often call my creations “brilliant” (even if I’m thinking it).  And while I don’t want the horn to toot to loud, I’m quite certain this recipe is brilliant. There, I said it.

One ingredient (plus oil, salt and pepper).  Gluten-free. Super delicious.  And so you see . . . it’s brilliant.

Does it taste and behave like pizza dough?  No!  Of course not. It’s not dough, it’s just a potato.  Okay, it’s not just a potato — it’s a potato that’s soft and creamy on the inside — and perfectly crisped and seasoned on the outside.  And it turns out, it’s a fantastic vehicle to to hold all sorts of food on, slice like a pizza and then devour.  (It’s a fork-and-knife kind of pizza.)

Please don’t be daunted by all of the steps to make the Smashed Potato Pizza Crust — each one is quite simple, I just wanted to give you a visual step-by-step guide.

Check it out . . .

Step 1:  Preheat the oven to 425 degrees F, and adjust a rack to the center.

Step 2:  Start with a large Russet potato – use an approximately 1-pound potato for a 10-inch pizza crust.
Smashed Potato Pizza Crust
Step 3:  Rub the surface of the potato with olive oil and sprinkle with salt and pepper.
Smashed Potato Pizza Crust Step 4:  Use a fork to make several pricks all around the potato.  (You can do this before you oil it, if your prefer.)

Smashed Potato Pizza CrustStep 5:  Place the prepared potato on a baking sheet or heavy-duty foil, and place it in the preheated 425 degree F oven.  Bake the potato until it’s fully cooked and tender, and the skin is crispy.  This should take 1 to 1½ hours.  Turn the potato over about half way through the cooking time.

Smashed Potato Pizza Crust Step 6:  Turn the oven down to 400 degrees F.

Step 7:  Place the baked potato on a large sheet of parchment paper.  Then place another sheet, about the same size, on top of it.

Smashed Potato Pizza Crust Step 8:  Use the bottom of a 10-inch sauté pan to very gently press down on the top sheet of parchment and the potato.

Smashed Potato Pizza CrustStep 9:  Gently press on the center of the pan until you can feel that the potato has flattened considerably.

Smashed Potato Pizza Crust Step 10:  Flip the sauté pan over to see if the smashed potato will easily and snugly fit into the pan.  If it’s a good fit, skip step 11.

Smashed Potato Pizza CrustStep 11:  If it’s not a good fit, use a rolling pin on top of the top sheet of parchment paper, to gently roll it to the right size.

Smashed Potato Pizza Crust

Step 12:  Once it’s the right size, remove the top sheet of parchment paper.

Smashed Potato Pizza Crust Step 13:  Coat the bottom of the sauté pan with olive oil and drizzle olive oil over the smashed potato

Smashed Potato Pizza CrustStep 14:  Sprinkle with salt and pepper.

Smashed Potato Pizza CrustStep 15:  Now place the sauté pan up side down on top of the smashed potato.

Step 16:  Hold an up side down baking sheet against the edge of your work surface and carefully slide the bottom parchment with the potato and pan, onto the sheet.  Place on hand on top of the bottom of the pan as you move it.

Smashed Potato Pizza Crust Step 17:  Now, carefully holding both the underside of the baking sheet, and the top of the bottom of the pan, invert the smashed potato into the pan.

Smashed Potato Pizza CrustStep 18:  Remove the parchment paper.

Smashed Potato Pizza CrustStep 19:   Place the pan over medium-high heat and sauté until the bottom is golden and crispy, about 10 minutes.   You can check by using a small dull knife to gently lift it at its edge.

Step 20:  Line a baking sheet with another sheet of parchment paper and drizzle more olive oil over the top of the smashed potato.  Then place the baking sheet up side down, on top of the sauté pan and invert the smashed potato onto it.

Smashed Potato Pizza Crust

Step 21:  At this point you would add your choice of toppings and bake in the preheated 375 degree F oven until the bottom is crisp and the toppings are hot.

Prep time: about 1 hour, 45 minutes
Active work time:  about 30 minutes

Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!


  1. says

    What a cool idea – this lends one to all variety of toppings, casual and elegant. I could easily see this with crème fraîche and caviar! Thanks for the (yes) brilliant idea!

    • valentina says

      David, I love the idea of crème fraîche and caviar on this. (How about bite-sized with little Dutch Yellow potatoes?) Happy Holiday Season!

  2. Marta says

    Hi, I just came across this wonderful recipe!! I LOVE it!! Thank you so much for sharing!! My mind is already thinking ALL the ideas to top this crust! Not to mention I am drooling already too!! LOL… Would be wonderful for Breakfast – topped with scrambled eggs and crumbled Bacon.. I could go on and on… I am
    so Pinning this and heating the oven!! lol.. Thanks Again!! And I agree… BRILLANT!!!!

  3. Ginger says

    Sounds easy and delicious! I’m kind of on a sweet potato kick right now. Ever tried this with sweet potatoes?

    • valentina says

      Thanks, Ginger! I haven’t tried it with sweet potatoes — I’d use a yellow one to try it (it has more starch). I’m not sure it will hold together as well but it’s worth a try. 🙂

  4. Courtney says

    This recipe looks really great! I was wondering if you could bake the potatoes ahead of time and then smash them the next day (or just not right after baking) for a make-ahead option? Or do you think they need to be hot out of the oven for smashing?


    • valentina says

      Hi Courtney,
      I’ve tried both and it’s much easier right out of the oven — and it ultimately holds together better. 🙂 Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *