Why You’ll Love This Recipe

Gluten-free: Naturally wheat-free and perfect for those avoiding gluten.
Great use for leftovers: Ideal for repurposing mashed potatoes.
Crispy yet tender: Holds toppings without getting soggy.
Quick and easy: No yeast or rising time needed.
Customizable: Works with any of your favorite pizza toppings.
Kid-approved: A fun and tasty twist that even picky eaters love.
Comfort food vibes: Mashed potatoes + pizza = cozy perfection.
Minimal ingredients: Just a handful of kitchen staples.
Versatile: Can be made dairy-free or vegan.
Budget-friendly: Uses ingredients you likely already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mashed potatoes (preferably cold and firm)
Egg (or flax egg for vegan option)
Shredded cheese (optional, for added structure and flavor)
All-purpose flour or gluten-free flour blend
Salt
Olive oil
Optional seasonings: garlic powder, onion powder, Italian herbs

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper and lightly oil it.
In a large bowl, combine mashed potatoes, egg, flour, salt, and any desired seasonings. Add shredded cheese if using.
Mix until a soft, cohesive dough forms. If the dough is too sticky, add a bit more flour.
Transfer the dough to the prepared pan and use your hands or a spatula to spread it into a round or rectangular pizza crust about ½-inch thick.
Brush the surface lightly with olive oil for crispiness.
Bake for 20–25 minutes, or until the edges are golden and the crust is firm to the touch.
Remove from the oven, add your favorite pizza sauce, cheese, and toppings.
Return to the oven and bake for another 8–10 minutes, until the cheese is melted and bubbly.
Let cool slightly before slicing and serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Vegan version: Use a flax egg and plant-based cheese or omit cheese entirely.
Herbed crust: Add dried basil, oregano, or rosemary to the dough.
Cheesy crust: Mix in extra cheese for a richer flavor.
Garlic mash twist: Use garlic mashed potatoes for extra depth.
Mini pizzas: Make individual crusts for a personalized touch.
Sweet potato version: Use mashed sweet potatoes for a sweeter flavor and added nutrients.
Low-carb option: Swap flour with almond flour, adjusting texture as needed.
Spicy crust: Add chili flakes or cayenne to the dough.
Stuffed crust style: Sprinkle cheese around the edge and fold the dough slightly over it.
Breakfast version: Top with eggs, spinach, and plant-based sausage for a morning meal.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze baked crust (before topping) for up to 1 month. Thaw and add toppings before baking again.
Reheating: Reheat in the oven or toaster oven at 375°F (190°C) until warm and crisp.

FAQs

Can I use instant mashed potatoes?

Yes, but ensure they’re thick and not too runny so the dough holds together.

What type of flour works best?

All-purpose or a 1:1 gluten-free blend works well. Almond flour or oat flour can also be used with adjustments.

Can I make this crust without cheese?

Yes, but the cheese helps bind the dough. Without it, make sure the potatoes are firm and use enough flour.

Will the crust be crispy?

Yes, when baked properly and brushed with oil, it forms a nice crisp edge with a soft center.

Can I double the recipe?

Absolutely. Use two pans or bake in batches for larger servings.

What kind of toppings go best with this crust?

Traditional pizza toppings work great—try tomato sauce, mozzarella, mushrooms, spinach, or even pesto.

How thick should the crust be?

About ½ inch thick is ideal for a balance of structure and tenderness.

Is this recipe freezer-friendly?

Yes, especially if you bake the crust first and freeze it plain.

Can I cook this in a cast iron skillet?

Yes, a well-oiled cast iron pan can help create an extra-crispy bottom.

Can I make this ahead of time?

Yes, you can prep and bake the crust ahead, then top and reheat when ready to serve.

Conclusion

Mashed Potato Pizza Crust is a genius way to turn leftover mash into something exciting and delicious. With its crispy edges, tender center, and endless topping possibilities, this unconventional crust is a must-try for pizza lovers looking to mix things up. Whether you’re avoiding gluten or just love comfort food with a twist, this recipe is sure to become a new favorite.

Mashed Potato Pizza Crust

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Mashed Potato Pizza Crust is a gluten-free, crispy-yet-tender alternative to traditional pizza dough made with leftover mashed potatoes. It’s quick, versatile, and perfect for customizing with your favorite toppings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Baking
Cuisine: Fusion
Diet: Gluten Free

Ingredients

2 cups cold, firm mashed potatoes
1 large egg (or flax egg for vegan option)
1/2 cup shredded cheese (optional, for structure and flavor)
1/2 cup all-purpose flour or gluten-free flour blend
1/2 tsp salt
1 tbsp olive oil
Optional seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp Italian herbs

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper and lightly oil it.

In a large bowl, combine mashed potatoes, egg, flour, salt, and any seasonings. Add shredded cheese if using.
Mix until a cohesive dough forms. If too sticky, add a little more flour.
Transfer dough to prepared pan and spread into a 1/2-inch thick round or rectangle.
Brush surface with olive oil for crispiness.
Bake for 20–25 minutes, until edges are golden and crust is firm.
Remove from oven, add sauce, cheese, and toppings.
Bake for another 8–10 minutes, until cheese is melted and bubbly.
Cool slightly before slicing and serving.

Notes

For vegan version, use flax egg and plant-based cheese or omit cheese.
Thicker crust will be softer; thinner crust will be crispier.
Garlic mashed potatoes add extra flavor.
Pre-bake crust before freezing for best results.

Nutrition

Serving Size: 1 slice (1/4 of crust)
Calories: 220
Sugar: 1g
Sodium: 330mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg