Potato Crust Pizzas

For so many people, pizza is the ultimate comfort food. But is it really comforting when most of he ingredients used in pizza are harmful to your health? Thankfully, there’s a way to make pizza that is not only incredibly delicious, but also truly comforting and nourishing to your body. You may find that this recipe becomes your new favorite pizza for its flavors and also how it leaves you feeling. 

In this pizza recipe, potato is used for the pizza crust. And when you’re seeking comfort, potato is the food you should really reach for. As I share in my book Life-Changing Foods, potatoes offer us foundation and strength when we’re feeling blurred, dizzy, foggy, troubled, or adrift in our lives. If your ego is consuming you, potatoes can tap into the humble confidence within, overriding the toxic emotions that keep you from succeeding in the areas of life that truly matter. Potatoes reorient us, help us to feel pleased and gratified by our experiences, and guide us to make choices not based on ego but out of true grounding and stability.

Potato Crust Mini Pizzas 

This recipe is for mini pizzas with three different toppings. You can pick just one of the topping options or use them all. If you prefer a large pizza, you can make one or two large crust pizzas versus a few minis. Enjoy!

Ingredients:

Base:

• 2 cups roughly chopped gold potatoes
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder
• 1 tsp maple syrup
• 1 tsp sea salt

Sauce:

• 1/2 cup tomato paste 
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp raw honey
• 3-4 tbsp water
• Sea salt and pepper, to taste

Toppings:

• Cashew cheese with tomatoes and basil
• 3-5 slices heirloom tomato
• 2-4 leaves fresh basil

Cashew cheese:

• 1 cup raw cashews, soaked overnight
• 1/4 cup lemon juice
• 1 garlic clove
• 1 tbsp parsley, tightly packed
• 1/2 medjool date
• Sea salt and pepper, to taste

Olives, zucchini and thyme

• 3-4 raw olives
• 1/4 medium-sized zucchini, cut into half moons
• 1 tsp fresh thyme

Spinach, asparagus and bell pepper

• 5-8 asparagus tips
• 1/4 red bell pepper, diced
• 1 medium-sized tomato, sliced
• 1/2 ripe avocado, thinly sliced
• 3-5 baby spinach leaves
• 1 tbsp lemon juice

Directions:

Preheat oven to 400F. To make the base, add 2 inches of water to a medium-sized pot and add a steaming basket. Steam the potatoes for 25-30 minutes until soft. Remove and place the potatoes in a food processor with the garlic powder, onion powder, maple syrup and sea salt. Blend until smooth. 

Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 3-4 mini pizzas. Place in the oven for 15-20 minutes until lightly browned. Remove and pat down with a spatula. 

To make the cashew cheese, place the soaked cashews, lemon juice, garlic, parsley, date, sea salt and pepper into a food processor and blend until smooth, scraping down the sides as you go. Set aside.

Make the tomato sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, water, sea salt and pepper. 

Take the pizzas out of the oven and spread the tomato paste on top. Arrange the toppings on each of the potatoes, then place in the oven for another 5 minutes. Remove and add the fresh toppings like basil, tomatoes, avocado, spinach and lemon juice. Serve immediately. You can double, triple or quadruple this recipe to make enough for more people or for larger servings. 

Serves: 2-3

Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times Bestselling book Life-Changing Foods

This item posted: 27-Aug-2018

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