Arugula

No Dough Gluten-Free Potato Pizza

by:
August 30, 2016
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0 Ratings
No Dough Gluten-Free Potato Pizza
Photo by Robin Parker
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 2
Author Notes

This no dough, gluten-free potato pizza is an easy, quick and beautiful one pot meal. Thinly sliced potato slivers serve as the base and spicy cilantro chutney, instead of the traditional tomato sauce, gives the pizza a twist. If you don't feel up to making the cilantro chutney, buy it from a Indian grocery store or replace with store-bought pesto. But if you do make this chutney at home, believe me, you'll be a very happy person. —Annada Rathi

What You'll Need
Ingredients
  • Cilantro chutney
  • 2 cups roughly chopped cilantro
  • 1-3 thai chile peppers
  • 1 medium, peeled clove of garlic
  • 1/4 cup unroasted, unsalted peanuts
  • 1 teaspoon salt
  • 5 teaspoons lime juice
  • Potato pizza
  • 1 medium Russet potato peeled
  • 4 tablespoons cilantro chutney
  • 1 medium roma tomato cut into thin, round slices
  • 1/4 cup freshly grated parmesan cheese
  • 4-5 slices of fresh mozzarella cheese
  • 1 1/2 cups fresh arugula
  • 3 teaspoons olive oil divided
Directions
  1. Cilantro chutney
  2. Blend the ingredients into a smooth paste. Add a tbsp of water, if needed, to facilitate blending.
  3. Store this chutney in a clean, dry glass bottle. It lasts for 2-3 weeks in the refrigerator.
  4. This chutney is super versatile. Spread it on a sandwich or wrap, throw a dash of crackers and cheese, marinate vegetables, tofu in it (thinned out with some water or orange juice) and grill, add a dollop to soup or stew, spread a layer on homemade pizza. The possibilities are endless! Replace cilantro with parsley if you are not fond of cilantro.
  1. Potato pizza
  2. Wash russet potato clean. Slice into thin, round pieces with a mandolin or box grater.
  3. Dress the arugula with 1 tsp olive oil and salt, pepper as per taste. Set aside.
  4. Take a nonstick 9" skillet with a lid. Cover the bottom of this skillet with 2 tsp olive oil and a few sprays of PAM.
  5. Arrange potato slices in two layers in such a way that you cover the bottom.
  6. Sprinkle parmesan cheese to cover the potato layers. Cover with lid, turn the heat to medium and let cook for 5-8 minutes to give the potato crust a brown edge. Remove the lid and cook for 3-5 minutes.
  7. Turn the heat off. Spread cilantro chutney on the potato slices.
  8. Layer with tomato slices followed by mozzarella slices. Dress with salt and pepper.
  9. Cover with lid and turn the heat to medium for about 7-8 minutes or until mozzarella melts.
  10. Turn the heat off and slide the pizza onto a cutting board.
  11. Spread arugula on the pizza. Leave alone for 2-3 minutes.
  12. Cut into slices and serve warm.
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See what other Food52ers are saying.

  • lavinadatwani
    lavinadatwani
  • Annada Rathi
    Annada Rathi
Annada Rathi
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

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3 Reviews

lavinadatwani
lavinadatwani April 3, 2018
Hi there! This looks excellent and can't wait to try it! One thing though, I was hoping to make this for my mum who doesn't eat cheese and was wondering if there was any other substitute I could use to get the potato crust to become firm?
 
Annada R.
Annada R. April 3, 2018
Hi Lavina, thank you! Sure, skip the cheese for your mom. That’s fine! Just pour a swirl of olive oil over the potato slices and proceed with the recipe as above. Absence of cheese, parmesan or mozzarella will not make a difference to the flavor. Good luck & would love to know how your dish turned out.
 
lavinadatwani
lavinadatwani April 4, 2018
Great! Although I do think the absence of cheese will change the flavor, but I'm sure it won't make it less tasty! ;) Good to know that the crust will still form without the parmesan. I'll try out the recipe as above for me and without the cheese for my mum and let you know how it turns out. Thanks for your reply! :)