Pizza with a twist: the base is made from mashed potatoes, pre-baked until crisp. Instead of tomato sauce it is spread with Basic Paprika from Eat Tolerant, a pointed pepper sauce without tomatoes, lab-tested low in histamine. Top it with whatever you tolerate, here with wafer-thin Hokkaido pumpkin, cooked ham and buffalo mozzarella. The recipe idea is by Franziska (@systembalance.healingjourney); you will find more ideas with Basic Paprika at @eat_tolerant.

Gluten-free potato pizza with pumpkin and Basic Paprika

Franziska (@systembalance.healingjourney)

A crispy baked potato base instead of pizza dough, spread with Basic Paprika instead of tomato sauce and topped with pumpkin, ham and buffalo mozzarella.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Main Course

Cuisine Italian

Servings 2 servings

Ingredients

For the base

500 g potatoes floury
salt as needed
olive oil as needed

For the topping

Eat Tolerant Basic Paprika as needed
Italian herbs to taste
cooked ham not smoked
vegetables e.g. Hokkaido pumpkin, carrot, parsnip or courgette
buffalo mozzarella as needed

Instructions

Base

Peel the potatoes, cook them in salted water until soft, drain and mash thoroughly with a glass.
Shape the potato mash into a flat pizza base on a baking tray lined with baking paper and brush with olive oil. Pre-bake at 200 °C (conventional) for about 30 minutes until crisp.

Top and bake

Mix Basic Paprika with Italian herbs and a pinch of salt and spread it over the potato base.
Top with ham, vegetables and buffalo mozzarella and bake for another 20 minutes or so at 200 °C.

Notes

Tip: the pumpkin does not need to be pre-cooked. Wash the Hokkaido, remove the seeds and slice it thinly with a vegetable peeler. Instead of pumpkin, carrot, parsnip or courgette also work. How well individual ingredients are tolerated varies from person to person.

Keyword Basic Paprika, gluten-free pizza, Hokkaido, pizza without tomatoes, potato pizza, pumpkin