The 4 Step Gluten-Free Pizza Crust

thevegan8.com

Katherine Anderson

6 medium red potatoes, unpeeled (740 g)

3 tablespoons creamy almond butter (or tahini for a nut-free version, sunbutter is not recommended)

1 ½ teaspoons fine sea salt

1 tablespoon baking powder

1 teaspoon garlic powder

¼ cup nutritional yeast

¾ cup + 1 tablespoon potato starch, not potato flour (130 g)

¼ cup oat flour (I just grind up GF quick cooking oats into a fine flour, then measure)

Optional for a kick: ½ teaspoon red pepper flakes

subheading: Note:

This is not a wheat crust and is made without yeast, so don't expect it to rise the same way. It is made with mainly potatoes, afterall, but so delicious! It is a more dense, thin crust, which I prefer. So, it's not a thick, fluffy type of crust. It is kind of like a giant hashbrown, crispy on the outside, soft and chewy on the inside! It is also just 4 main easy steps: Boil potatoes, blend ingredients, spread dough and bake! This is not a wheat crust and is made without yeast, so don't expect it to rise the same way. It is made with mainly potatoes, afterall, but so delicious! It is a more dense, thin crust, which I prefer. So, it's not a thick, fluffy type of crust. It is kind of like a giant hashbrown, crispy on the outside, soft and chewy on the inside! It is also just 4 main easy steps: Boil potatoes, blend ingredients, spread dough and bake!

Directions at thevegan8.com

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