Gluten-free potato pizza with pumpkin and Basic Paprika
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.
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.