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This creative single-serve pizza has a crispy crust made from thinly sliced potatoes! The potato crust is easy, no-fuss, gluten-free, and saves you all the kneading and waiting time that comes with homemade dough. It's smothered with a garlicky pesto and topped with squash blossom. Serve with a sprinkle of nutritional yeast of a handful of vegan cheese, if you're craving something cheesy.
GARLIC SCAPE PESTO POTATO CRUST PIZZA [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE PIZZA CRUST:
- 1 large Yukon gold potato
- 1 tablespoon potato starch
- 2 teaspoons grapeseed oil
- A generous pinch of sea salt and crack of black pepper
FOR THE GARLIC SCAPE PESTO:
- 10-12 garlic scapes
- 1/2 cup basil leaves
- 1/2 cup olive oil
- 1/4 cup sunflower seeds
- 1/4 cup nutritional yeast
- juice of 1 lemon
- Sea salt, to taste
FOR THE TOPPING:
- Squash blossoms, washed and dried, with anthers removed
PREPARATION
- Preheat the oven to 350ºF. Slice the potato into medium-thin slices with a mandolin, and evenly coat the slices with the potato starch and oil by tossing them together in a bowl. Season with salt and pepper and toss again.
- On a greased baking tray, a tray lined with parchment paper, or a baking mat, create a pizza crust by forming a circle with the potato slices.
- Bake for 25-30 minutes, until the edge of the crust begins to turn a golden brown. While the potato crust is baking, prepare the garlic scape pesto by puréeing the garlic scapes.
- Add the sunflower seeds and pulse. Scrape down the sides, add the olive oil, and pulse again. Add the nutritional yeast, basil, and lemon juice, and purée until it reaches your desired consistency. Add more oil if necessary.
- Once the potato crust is done, remove from the oven. Spread the pesto onto the crust. Lay the squash blossoms on top of the pesto and bake the pizza for another 12-15 minutes.
- Remove from the oven and serve.
NOTES
Pesto adapted from The New York Times
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