Recipes Nugget Markets Signature Recipes
Veggie Crust Pizza
- Prep time
- 10–15 minutes PT15M
- Cook time
- 25–30 minutes PT30M
- Yield
- 4–6 servings
- Difficulty
This pizza crust made from onion, yam, and potato gets golden brown when pan-fried in a skillet. Then it's ready to receive your favorite pizza toppings before being finished in the oven.
Ingredients
- 1 yellow onion
- 1 yam
- 1 russet potato
- 2 tablespoons kosher salt
- 1 bunch Italian parsley, finely chopped
- 1 egg
- ¼ cup rice flour
- ¼ cup grated Parmesan cheese
- 2–4 ounces olive oil
- 6 ounces whole milk mozzarella, shredded
- 3 Roma tomatoes, cut ¼-inch rounds
- 1 bunch basil, chiffonade
Preparation
Shred onion, yam, and russet potato in a food processor or on a box grater. Toss with salt and allow to sit for 10 minutes.
Squeeze out any excess water that the salt has drawn out of the vegetables, then transfer mixture to a work bowl. Add the parsley, egg, rice flour, and Parmesan cheese. Mix to incorporate evenly.
Heat a skillet on medium heat. Add enough olive oil to coat the bottom of the pan. Scoop 3–4-ounce portions of the potato mixture and place into the hot oil. Spread to a thickness of about ½ inch and approximately 4 inches in diameter. Pan fry until golden brown on the first side, then flip and brown the other side. Remove to a rack to drain.
Continue until all vegetable crusts are made. Add more oil as needed to ensure even browning. If a clean, circular edge is desired, cut crust with a round cookie or biscuit cutter before topping.
Heat oven to 400°F.
Place veggie crusts on a lined baking sheet and top evenly with mozzarella, sliced tomato, and basil. Bake in oven until cheese is melted. Serve immediately.