- Prep time
- 10–15 minutes PT15M
- Cook time
- 25–30 minutes PT30M
- 4–6 servings
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.
- 1 yellow onion
- 1 yam
- 1 russet potato
- 2 tablespoons salt
- 1 bunch parsley
- 1 whole egg
- ¼ cup rice flour
- ¼ cup Parmesan cheese, grated
- 2–4 ounces olive oil
- 6 ounces whole milk mozzarella, shredded
- 3 Roma tomatoes, ¼-inch rounds
- 1 bunch basil, chiffonade
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, and then transfer veggies 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, 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.