From the Creator’s Handwritten Notebook · Tried Recipe
Potato Crust for Pizza
A savory potato-and-onion pizza crust with an egg yolk and rice flour, formed in an 8-inch round cake pan.
- Yield
- 6–8 servings
- Prep
- 20 minutes
- Bake
- 30 minutes
- Oven
- 500°F (notebook)
Ingredients
- 3 medium baking potatoes, peeled
- 1 small onion
- 1 egg yolk
- 2 tablespoons rice flour
- Dash of salt
- 2 teaspoons oil for the baking pan, plus a little for brushing the crust
Directions
- Preheat oven to 500°F.
- Shred the peeled potatoes and onion into a bowl of cold water.
- Drain thoroughly and squeeze out as much moisture as possible.
- Combine the drained shredded vegetables with the egg yolk, rice flour, and salt. Mix well.
- Place 2 teaspoons oil in an 8-inch round cake pan and warm it in the oven for about 2 minutes, watching carefully because the oven is very hot.
- Press the potato mixture evenly across the pan and up the sides to form a crust.
- Brush the exposed potato mixture lightly with oil.
- Bake for approximately 30 minutes at 500°F, watching closely for burning and removing when cooked and browned.
Notebook & Cooking Notes
Transcribed from the creator's handwritten, previously used recipe notebook. The creator confirmed the ingredient quantities directly, including one egg yolk and two tablespoons rice flour, which are difficult to read in the original page. The notebook specifies 500°F; use an oven-safe pan rated for that temperature and monitor the crust carefully. The creator confirms using an 8-inch round cake pan. The creator confirms this crust was used for making pizza. Pizza toppings are not specified on this notebook page, so none have been invented.
This is the original rice-flour version rather than a newly tested conversion. The additional oil for brushing is recorded in the notebook method, although no separate amount is given.