Tuesday, September 7, 2010

Proscuitto Potato Pizza (gluten free!)

Health food and tasty pizza are no longer on the opposite sides of the food wheel. And no, I didn’t simply take out delicious, tasty, full-fat ingredients and settle with their flavorless health-food substitues.

Still, when Ashley and her sweet fiancé Josh asked me to make a gluten-free pizza for Try It Tuesday, I have a feeling Proscuitto Potato Pizza is not what they were hoping for!

I’m not big on spelt and rice flour. Therefore, instead of a bread crust loaded with tomatoe sauce and cheese, I decided to use thin slices of potatoes as a stand in for yeast and flour. The result – more veggies, less empty carbs, a lot less fat, BIG FLAVOR!

Mellow russets (or reds or yukons or whatever potato you have) are a great base for the stronger flavors of kalamata olives, salty procuitto, and Laughing Cow cheese. Instead of a rich tomato sauce, which would be a bit too wet and heavy for the delicate potato crust, I used fresh cherry tomatoes that also help to balance the bolder flavors.

Grab a fork and enjoy!



1 medium russet potato

¼ lb proscuitto, thinly sliced

2 tbsp cornmeal

1 green onion, thinly sliced

1 clove garlic, minced or grated

1 ½ oz Laughing Cow Light Swiss Cheese (2 triangles)

10 kalamata olives, halved

1 handful cherry or grape tomatoes (about ¼ cup), halved


Preheat oven to 415 degrees. Place baking stone into oven to preheat as you prepare your ingredients.

Prepare green onion, garlic, kalamata olives, and tomatoes. Finally, thinly slice potato with a mandolin. If you don’t have a mandolin, take care to slice potato as thin as possible so the pieces will stick together and cook quickly.

Test stone by dripping a bit of water on the corner. If it sizzles, it’s ready. Remove stone from oven, sprinkle cornmeal onto stone in a circle (you can use a baking sheet if you don't have a stone).

Layer potatoes on in a circle. Top with garlic and carefully spread.

Finish with torn proscuitto, green onion, olives, tomatoes, and finally pinches of cheese. Place on the middle rack of the oven for 10 to 12 minutes.

Remove from oven. With a quick jerk, slice pizza off the stone onto a plate or cutting board, slice, and serve.

Yields one thin 10 inch pizza.


  1. Great idea to use the potato as a crust! Potatoes don't send my sugars up quite as much as other starches, perhaps I should give this a try.

  2. This looks delicious! glad to find your blog and welcome to the FoodBuzz craziness!

  3. This sounds yummy! I've used grated potato for quiches and I recently made a caprese pizza using grated zucchini for the crust. http://www.cookingintuitively.com/2010/09/zucchini-crusted-caprese-pizza/