Smashed Potato Pizza Crust is a brilliant gluten-free crust made out of a whole Russet potato, a little olive oil and salt and pepper. That’s 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 a potato.
If it’s extra crispy, you might be able to hold a slice in your hand to eat it, but you will very likely prefer to use a fork and knife.
Below are two examples of pizzas using this crust: Smashed Potato Onion-Tomato Pizza and Smashed Potato Egg Pizza with Bacon.
What is Smashed Potato Pizza Crust?
A potato!
Okay, it’s not just a potato — it’s a smashed 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.
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.
How to Make a Smashed Potato Pizza Crust
Step 1: Preheat the oven to 425°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.
Step 3: Rub the surface of the potato with olive oil and sprinkle with salt and pepper.
Step 4: Use a fork to make several pricks all around the potato. (You can do this before you oil it, if you prefer.)
Step 5: Place the prepared potato on a baking sheet or heavy-duty foil, and place it in the preheated 425°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.
Step 6: Turn the oven down to 400°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.
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.
Step 9: Gently press on the center of the pan until you can feel that the potato has flattened considerably.
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.
Step 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.
Step 12: Once it’s the right size, remove the top sheet of parchment paper.
Step 13: Coat the bottom of the sauté pan with olive oil and drizzle olive oil over the smashed potato.
Step 14: Sprinkle with salt and pepper.
Step 15: Now place the sauté pan upside down on top of the smashed potato.
Step 16: Hold an upside 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 one hand on top of the bottom of the pan as you move it.
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.
Step 18: Remove the parchment paper.
Step 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 upside down, on top of the sauté pan and invert the smashed potato onto it.
Step 21: At this point you would add your choice of toppings and bake until the bottom is crisp, cheese is melted and the toppings are hot.
Enjoy!
Smashed Potato Pizza Crust is a brilliant gluten-free crust made out of a whole Russet potato, a little olive oil and salt and pepper. That's it!
Makes 1 (10-inch) crust
- 1 (1-pound) Russet potato, washed and dried
- olive oil
- salt and freshly ground black pepper
-
Preheat the oven to 425°F, and adjust a rack to the center.
-
Rub the surface of the potato with olive oil, sprinkle with salt and pepper, and use a fork to make several pricks all around the potato
-
Place the prepared potato on a baking sheet or heavy-duty foil, and place it in the preheated 425°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.
-
Place the baked potato on a large sheet of parchment paper. Then place another sheet, about the same size, on top of it.
-
Use the bottom of a 10-inch sauté pan to very gently press down on the top sheet of parchment and the potato. Gently press on the center of the pan until you can feel that the potato has flattened considerably.
-
Flip the sauté pan over to see if the smashed potato will easily and snugly fit into the pan. 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. Once it’s the right size, remove the top sheet of parchment paper.
-
Coat the bottom of the sauté pan with olive oil and drizzle olive oil over the smashed potato. Sprinkle with salt and pepper.
-
Now place the sauté pan upside down on top of the smashed potato.
-
Hold an upside 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.
-
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. Remove the parchment paper.
-
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.
-
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 upside down, on top of the sauté pan and invert the smashed potato onto it.
-
At this point you would add your choice of toppings and bake in a 400°F oven until the bottom is crisp, cheese is melted and the toppings are hot.
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David 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!
Adair @ Lentil Breakdown says
Wow, what a great tutorial! Or you could just eat it as one big-ass hash-brown latke! 🙂
valentina says
Adair, you might just be the funniest person I know. 😀 xo V
Patricia@FreshFoodinaFlash says
Valentina – your cleverness always amazes me with a surpise. Keep the ideas flowing!
valentina says
Thanks so much, Patricia. You always have the sweetest things to say. Happy Holiday season to you and yours! xo
John says
Absolutely brilliant! Can’t wait to try this, and your photography, yet once again, is simply beautiful.
valentina says
Thank you so much, John, for the kind words. I hope you try it and love it! 🙂
Greg says
Yes brilliant! Happy Holidays. XOGREG
valentina says
I’ll take it- thank you. Happy Holidays to you and Ken. XOXO V
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!!!!
valentina says
Thanks so much, Marta! I hope it lives up to its expectations! 🙂 Happy New Year!
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. 🙂
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?
Thanks!
Courtney
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!
Cassie says
Nice recipe! This would taste great with a sweet potato!
valentina says
I must give this a go with sweet potatoes! I’ll report back. Thanks for checking it out. 🙂
Jeff the Chef says
This is really interesting. At first, I was thinking that I’d just want to eat it as-is. But then I thought, yeah, a little cheese on top would be great. But then I noticed the version you showed with the fried edd, and yeah, that’d be awesome! What a great idea! I’m a cast iron devotee, so this is right in my lane.
valentina says
I love it, Jeff. Thanks. So happy we’re thinking alike on this one. 🙂 ~Valentina
2pots2cook says
WOW ! Another brilliant yet simple one coming out from your kitchen to ours ! 🙂 Beautiful ! Thank you !
valentina says
Thanks so much, Davorka! 🙂 ~Valentina
Liz says
My potato loving family will go crazy for this crust! The options are endless!!!
valentina says
Yay! Thanks, Liz. Enjoy. 🙂 ~Valentina
John / Kitchen Riffs says
Mmm, potatoes. This would be the perfect base for so many things!
valentina says
Thanks, John. Enjoy! 🙂 ~Valentina
Dawn - Girl Heart Food says
We have a bunch of potatoes on hand so trying this out soon! Love how golden brown and crispy it looks! Absolutely delicious, Valentina 🙂
valentina says
Thank you, Dawn! I hope you both love it. 🙂 ~Valentina