Ingredients
2 cups cold, firm mashed potatoes
1 large egg (or flax egg for vegan option)
1/2 cup shredded cheese (optional, for structure and flavor)
1/2 cup all-purpose flour or gluten-free flour blend
1/2 teaspoon salt
1 tablespoon olive oil
Optional seasonings: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Italian herbs
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper and lightly oil it.
- In a large bowl, mix mashed potatoes, egg, flour, salt, and seasonings. Add shredded cheese if using. Stir until a cohesive dough forms. If too sticky, add a little more flour.
- Transfer dough to prepared pan and shape into a 1/2-inch thick round or rectangle.
- Brush the surface with olive oil for crispiness.
- Bake for 20–25 minutes, until edges are golden and crust is firm.
- Remove from oven, then add sauce, cheese, and toppings.
- Return to oven and bake for 8–10 more minutes, until cheese is melted and bubbly.
- Let cool slightly before slicing and serving.
Notes
Vegan version: Use a flax egg and plant-based cheese or skip cheese altogether.
Cheesy crust: Mix extra cheese directly into the dough for more flavor.
Herbed crust: Add rosemary, thyme, or basil to the dough for an aromatic twist.
Stuffed crust: Fold shredded mozzarella into the edges before baking.
Mini pizzas: Divide dough into smaller rounds for personal pizzas.
Store leftover pizza in an airtight container in the fridge for up to 3 days or freeze pre-baked crust for up to 1 month.
Reheat in a 375°F oven for 8–10 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of crust
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
