I’ve perfected this ingenious potato-based alternative to traditional pizza that’s both economical and delicious. This recipe transforms humble potatoes into a golden, crispy base topped with melted cheese and fresh vegetables. The result is a satisfying meal that costs a fraction of takeout pizza while delivering all the comfort food satisfaction.
Prep & Cooking Time
- Prep Time: 25 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
Ingredients
For the Base
- 6 medium potatoes (about 2.2 lbs/1 kg)
- 1 large carrot, peeled and grated
- 1 medium onion, finely chopped
- 5-6 spring onions, thinly sliced
- 80g (⅔ cup) whole-wheat flour
- 3 large eggs
- 200ml (¾ cup + 2 tablespoons) milk
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Topping
- 150g (1½ cups) mozzarella cheese, grated
- 1 large tomato, thinly sliced
- ¼ cup fresh parsley, chopped
Instructions
- Prepare Potatoes
- Peel and grate potatoes using large holes of grater
- Place in cold water for 10 minutes
- Drain thoroughly and pat dry with clean kitchen towel
- Prepare Vegetables
- Heat 1 tablespoon olive oil in large skillet
- Sauté chopped onion until translucent (5 minutes)
- Add grated carrot, cook 3-4 minutes until softened
- Set aside to cool slightly
- Make Batter
- Whisk eggs in large bowl until well beaten
- Gradually add milk while whisking
- Add flour, 1 teaspoon salt, pepper
- Whisk until smooth with no lumps
- Stir in remaining olive oil
- Combine Mixture
- Mix drained potatoes with sautéed vegetables
- Add sliced spring onions
- Pour batter over mixture
- Stir until evenly combined
- Bake
- Preheat oven to 400°F (200°C)
- Line 9-inch springform pan with parchment
- Pour mixture into pan, spread evenly
- Bake 30 minutes until edges golden
- Add Toppings
- Remove from oven
- Arrange tomato slices on top
- Sprinkle with grated mozzarella
- Return to oven for 15 minutes until cheese melts
- Garnish with fresh parsley
Expert Tips
- Squeeze as much moisture as possible from potatoes
- Use starchy potatoes like Russets for best results
- Let mixture rest 5 minutes before baking
- Cool 10 minutes before removing from pan
Storage and Reheating
- Refrigerate up to 3 days
- Reheat in 350°F (175°C) oven for 10-15 minutes
- Best served fresh and hot
Nutrition Information (per slice)
- Calories: 295
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 450mg
- Total Carbohydrates: 38g
- Dietary Fiber: 4g
- Protein: 12g
- Calcium: 180mg
- Iron: 2mg
- Potassium: 720mg
This dish is incredibly versatile and can be customized in many ways:
Variation Ideas
- Add crispy bacon bits
- Include sautéed mushrooms
- Top with different cheese varieties
- Add herbs like rosemary or thyme
- Include roasted peppers
Serving Suggestions
- Fresh green salad
- Garlic yogurt sauce
- Marinara sauce for dipping
- Sour cream and chives
- Hot sauce for heat lovers
This recipe is perfect for:
- Family dinners
- Budget-friendly meals
- Make-ahead lunches
- Vegetarian main courses
- Potluck gatherings
The key to success lies in properly draining the potatoes and achieving the right batter consistency. When done correctly, the outside becomes wonderfully crispy while the inside remains tender and creamy. This affordable alternative to traditional pizza delivers all the satisfaction of comfort food while incorporating nutritious vegetables and wholesome ingredients.
For best results, serve hot from the oven when the cheese is still melted and the edges are crispy. The leftovers also make an excellent breakfast when reheated in a hot oven to restore the crispiness.
