Spiralized Margherita Pizza
- 2 baking potatoes, spiralized using the 3mm blade
- 1 tablespoon vegetable oil
- salt and ground black pepper to taste
- 2 ounces fresh mozzarella, cut into cubes
- 1/3 cup marinara sauce
- 4 basil leaves, sliced
- 2 tablespoons grated Parmesan cheese, or to taste
For best results, we recommend using:
- Preheat oven to 400 degrees (200°C).
- Put potatoes in the center of a cheesecloth or kitchen towel and squeeze to remove as much moisture from the potatoes as possible.
- Heat vegetable oil in a 12-inch cast-iron skillet over medium heat; add potatoes and press with the back of a spatula to flatten. Season potatoes with salt and pepper and cook until golden brown and crispy, about 4 minutes per side.
- Arrange mozzarella cubes on the crusted potato disc.
- Transfer skillet to oven and bake until the cheese has melted, 8 to 10 minutes.
- While the cheese melts, bring marinara sauce to a simmer in a small pot over medium heat and cook to heat through, 2 to 3 minutes.
- Spoon marinara sauce over potato crust and cheese. Sprinkle basil and Parmesan cheese over the sauce.
- Cut pizza into quarters to serve.
Thanks to your spiralizer, you could make this recipe with a variety of root vegetables for different flavor combinations. Mix and match your favorites.
What others are saying
Jessica Scott says:
My husband and I both enjoyed this spiralized potato pizza. The best part was definitely the crust. We fried ours in a cast iron skillet until it was nice and crunchy. We definitely want to make this again.
Greg Jones says:
This reminded me of a crunchy hash brown pizza fusion. Perfect for my daughter because she is gluten free, and we don't have to worry about finding an expensive gourmet pizza she can eat. If you fry the potato spirals in the pan correctly, they should be crispy and easy to flip. Next time I will try this with other toppings. Very good.
Nick Myott says:
Always looking for a gluten-free alternative to pizza and have tried cauliflower crust before. This was very interesting and delicious, I think to call it pizza may be a stretch though. Mine didn't come together quite as well as I'd hoped and were a little more mushy than hard/fried..
Dominique M says:
I patted the potatoes dry with a paper towel and tried to squeeze out as much liquid as possible before making the "pizza". This is a good option for gf pizza eaters that's not cauliflower crust.
Rachel Douglas says:
The potato crust didn't work that well for me but it tasted good. My husband really, really liked it. He wants to make it again soon.