Discover a unique twist on traditional pizza with this innovative potato crust pizza pie. This gluten-free alternative combines the comfort of mashed potatoes with aromatic Indian spices and Italian-inspired toppings, creating a memorable fusion dish that’s perfect for family dinners or special occasions. Born from the creative mind of Emily, this recipe transforms humble potatoes into a crispy, flavorful crust that cradles seasoned chicken and melty cheese.
Ingredients
For the Chicken Filling
- 300g (10.5 oz) boneless chicken cubes
- 1-2 tablespoons (15-30ml) cooking oil
- 1 tablespoon (15ml) lemon juice
- ½ teaspoon (2.5g) red chili powder (Lal mirch powder)
- 1 teaspoon (5g) cumin powder (Zeera powder)
- ½ teaspoon (2.5g) Himalayan pink salt
- 1 teaspoon (5g) dried oregano
- ½ teaspoon (2.5g) black pepper powder (Kali mirch powder)
- 1 teaspoon (5g) ginger garlic paste (Adrak lehsan paste)
- 1 medium capsicum (bell pepper), diced
- 1 large onion, diced
For the Cream & Egg Mixture
- ¾ cup (180ml) heavy cream
- 2 large eggs
- ¼ teaspoon (1.25g) crushed black pepper
- ¼ teaspoon (1.25g) Himalayan pink salt
- ½ teaspoon (2.5g) garlic powder
For the Potato Base
- 300g (10.5 oz) potatoes, boiled
- 1 teaspoon (5g) dried oregano
- 1 teaspoon (5g) garlic powder
- ½ teaspoon (2.5g) crushed black pepper
- ½ teaspoon (2.5g) Himalayan pink salt
- 1½ tablespoons (22.5ml) cooking oil, divided
For Topping and Garnish
- 50g (1.76 oz) cheddar cheese, grated
- 50g (1.76 oz) mozzarella cheese, grated
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Crushed red chili flakes to taste
- Heavy cream for garnish
Instructions
Step 1: Prepare the Chicken Filling
- Heat oil in a frying pan over medium heat
- Add chicken cubes and cook until color changes
- Season with lemon juice, red chili powder, cumin powder, salt, oregano, black pepper, and ginger garlic paste
- Cook for 6-8 minutes until chicken is tender
- Add diced capsicum and onion, mix well, and set aside
Step 2: Make the Cream & Egg Mixture
- In a jug, combine cream, eggs, black pepper, pink salt, and garlic powder
- Whisk thoroughly until well combined
- Set aside for later use
Step 3: Create the Potato Base
- Roughly mash the boiled potatoes in a large bowl
- Mix in oregano, garlic powder, black pepper, pink salt, and 1 tablespoon oil
- Grease a 9-inch pan and spread potato mixture evenly
- Brush with remaining oil and prick surface with a fork
- Bake at 400°F (200°C) for 18-20 minutes
Step 4: Assemble and Bake
- Layer prepared chicken filling over the baked potato crust
- Sprinkle with fresh parsley
- Pour the cream and egg mixture evenly
- Top with grated cheddar and mozzarella cheese
- Sprinkle with crushed red chili
- Bake at 400°F (200°C) for 20-25 minutes until golden
- Garnish with a drizzle of cream and fresh parsley
Nutritional Information
Per serving (8 servings):
- Calories: 385
- Protein: 23g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 3g
- Sodium: 580mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Pro Tips and Tricks
- Boil potatoes until just tender – overcooked potatoes will make a soggy crust
- Pat boiled potatoes dry before mashing to remove excess moisture
- Pre-baking the potato crust ensures a crispy base
- Let the pie rest for 5-10 minutes before slicing for cleaner portions
- Use freshly grated cheese for better melting properties
Variations and Substitutions
- Replace chicken with mushrooms for a vegetarian version
- Use sweet potatoes for a different flavor profile
- Swap cheeses with any melting cheese of your choice
- Add different vegetables like corn or mushrooms
- Use Italian herbs instead of Indian spices for a different twist
- Make it spicier by adding green chilies to the filling
Common FAQs
Q: Can I make the potato crust ahead of time?
A: Yes, you can pre-bake the potato crust up to 24 hours ahead and store in the refrigerator.
Q: Why is my potato crust soggy?
A: Ensure potatoes are well-drained and patted dry before mashing, and don’t skip the pre-baking step.
Q: Can I freeze this dish?
A: While possible, it’s best enjoyed fresh. If freezing, do so before adding the cream-egg mixture.
Q: Can I use leftover mashed potatoes?
A: Yes, but they should be fairly dry and well-seasoned.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container for up to 3 days
- Reheat in the oven at 350°F (175°C) for best results
- Prepare chicken filling up to 2 days ahead
- Pre-bake potato crust up to 24 hours in advance
- Do not freeze after adding the cream-egg mixture
- Let cool completely before refrigerating