Potato Crust Pizza
Crispy mashed-potato base topped with eggs, melted mozzarella, and pepperoni. This skillet pizza delivers stretchy cheese pulls and golden edges without traditional dough. Ready in under an hour and naturally gluten-free.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Potato masher |
- 1 | 10-12 inch cast-iron skillet | well-seasoned
- 1 | Mixing bowl | for eggs
- 1 Pizza Cutter
Ingredients
- 2 | lbs | russet potatoes | peeled and cubed
- 3 | | large eggs | beaten
- 1.5 | cups | shredded mozzarella cheese |
- 20 | | pepperoni slices |
- 2 | tbsp | olive oil |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 0.5 | tsp | garlic powder |
- 2 | tbsp | grated Parmesan cheese |
- | | fresh basil leaves | for garnish
Instructions
- Boil cubed potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash potatoes with salt, pepper, garlic powder, and 1 tbsp olive oil.
- Brush skillet with remaining olive oil. Press potato mixture firmly into an even layer.
- Pour beaten eggs evenly over the potato base.
- Top with half the mozzarella, all the pepperoni, remaining mozzarella, and Parmesan.
- Bake at 400°F for 20-25 minutes until cheese is bubbly and edges are golden.
- Rest 5 minutes, then slice and garnish with basil.
- Tip: Drain potatoes thoroughly to keep the crust crispy.
- Tip: Let the pizza rest before cutting so slices hold together.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat slices in a hot skillet or 350°F oven for best texture.
Swap in turkey pepperoni or dairy-free cheese if needed.
Press the potato layer firmly so the crust stays intact when sliced.
Reheat slices in a hot skillet or 350°F oven for best texture.
Swap in turkey pepperoni or dairy-free cheese if needed.
Press the potato layer firmly so the crust stays intact when sliced.