Gluten-Free Skillet Pizza with Potato and Tapioca
Description
Experience a healthy, gluten-free twist on traditional pizza with this delectable Potato and Tapioca Pizza. The combination of tapioca pearls and potatoes creates a perfectly light and crispy crust, free from yeast and gluten. Topped with mozzarella cheese, grilled bacon, and fresh tomato basil pasta sauce, this pizza is a delightful and wholesome choice for anyone looking for a tasty, gluten-free meal. Ideal for a nutritious dinner or a fun weeknight family treat!
Cuisine: Italian
Course: Dinner
Diet: Gluten-Free
Ingredients
For the Pizza Crust
| Ingredient | Quantity |
|---|---|
| Sabudana (Tapioca Pearls) | 1 cup (soaked in water for 2 hours) |
| Potatoes (Aloo) | 2 (boiled) |
| Green Chillies | 2 (finely chopped) |
| Roasted Peanuts (Moongphali) | 1/4 cup (powdered) |
| Salt | To taste |
For the Topping
| Ingredient | Quantity |
|---|---|
| Mozzarella Cheese | 1/2 cup (grated) |
| Potato (Aloo) | 1 (boiled and sliced) |
| Bacon Strips | 1/4 cup (grilled, optional) |
| Tomato Basil Pasta Sauce | 1/4 cup |
Preparation Time
30 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Tapioca Base
Begin by washing and soaking the tapioca pearls (sabudana) in 1/4 cup of water for 90 minutes. Once soaked, peel the boiled potatoes and grate them into the soaked tapioca pearls. -
Mix the Dough
Add the finely chopped green chilies, powdered roasted peanuts, coriander (optional), and salt to the potato-tapioca mixture. Combine all the ingredients well, and form a dough ball. If necessary, add a small amount of water to achieve the right consistency. -
Grease the Skillet
Lightly grease the bottom and sides of a cast-iron skillet with oil. This will help the dough not stick to the pan. Place the dough ball in the skillet and, using your palm, gently press the dough outward to spread it evenly across the bottom and edges of the pan. -
Cook the Pizza Base
Place the skillet over medium heat and cook the dough for about 8-10 minutes, or until the bottom is lightly browned. You can check by lifting a corner of the dough with a fork to see if it’s browned. -
Flip the Crust
Once the base is browned, carefully brush the top of the pizza with oil. Use a thin spatula to loosen the pizza and flip it over. -
Add the Toppings
Immediately spread the tomato basil pasta sauce over the crust, followed by grated mozzarella cheese. Add any additional toppings of your choice, such as the sliced boiled potato or grilled bacon. Sprinkle extra mozzarella cheese over the top. -
Finish Cooking
Return the skillet to the stove and cook for an additional 10-12 minutes, or until the cheese is bubbling and the outer crust is golden and crispy. -
Serve
Remove the pizza from the skillet and transfer it to a cutting board. Slice and serve immediately for a delicious, gluten-free meal.
Serving Suggestion
For a wholesome and satisfying dinner, serve the Gluten-Free Skillet Pizza with Potato and Tapioca alongside a refreshing Grilled Winter Vegetable Salad and finish with a sweet treat, such as White Chocolate Pistachio Fudge. This combination is perfect for a nourishing weeknight meal the whole family will love!
This gluten-free skillet pizza is a wonderful way to enjoy the classic flavors of pizza without the gluten. The tapioca-based crust provides a unique texture thatβs light yet firm enough to hold all your favorite toppings. Perfect for those with dietary restrictions, or simply anyone looking to try something new!
