Mashed Potato Pizza Crust
This simple recipe is so versatile you can top it with anything you want (or should I say, that your bladder likes). If your boiled potatoes are proving to be stubborn when you go to mash them add a little bit of butter or margarine, but I’d stay away from excess liquids (cream, milk, stock, water, etc), as you want a somewhat crisp final product.
Any leftovers are just as good cold as they are hot!
Mashed Potato Pizza Crust
3 cups cubed potatoes (Russets are nice)
1 cup flour (organic or un-bleached, if possible)
Herbs/seasonings of choice
Toppings of choice (for example, bell peppers, rinsed olives, IC friendly cheese, grilled vegetables, cooked IC safe meats, or cooked seafood)
Preheat oven to 400 degrees (or a little less if your oven is very hot). First boil the potatoes until they are done and then mash them, but don’t add extra liquids or fats. Next, slowly add in the flour, about ¼ at a time, until everything is well incorporated.
Add any herbs or seasoning that you like. Spread the mixture into a shallow tart pan (grease lightly or use non-stick) or onto a non-stick cookie sheet – you want a layer that is about a quarter of an inch thick or so, but you can make it higher if you want.
Bake for 12-15 minute, until the top begins to turn golden yellow.
Remove from the oven and cover with the toppings and sauce of your choice (a cheddar cheese sauce with pieces of broccoli and cauliflower is one of my favs, but not every ICer can tolerate cheddar so you may want to try mozzarella or Monterey Jack instead), quickly place back in the oven for a few minutes, or just flash under the grill (broiler) to melt the cheese (if using cheese).
Makes enough to fill one 11-12 inch tart pan (case) or the equivalent on a baking sheet