Spudtember the 6th...pizza day!

How I wish I had done the SpudFit challenge prior to writing the recipe section of my book!  When eating potatoes-only for 3-5 days, you can get by on the traditional roasted, baked, boiled, mashed presentations, however, after a week, it really becomes a chore to fix potatoes in a way that you get excited about eating them.  Wait 'til you see what I just did!

Potato Pizza

Last week I made a sweet potato flatbread. It dawned on me when eating it that this would make good sandwich bread post-hack. Today I made another batch, but I used regular white potatoes. The flatbread turned out even better!  Nice and crunchy and easier to roll out flatter than the sweet potato recipe.

Ingredients:

• Mashed potatoes
• Potato starch

Make your mashed potatoes however you like. During a potato hack, we like to use broth to moisten the mash instead of milk, I used a homemade vegetable broth.

Allow the mashed potatoes to cool completely, then start adding potato starch 1/4 cup at a time, adding more broth if it becomes too dry.  Keep working the potato starch into the mash until it becomes stiff and doughy.  I'm leaving out specific measurements because it's that simple...just mix in potato starch until it forms a stiff dough. If this sounds hard, it's not.  You'll quickly be able to judge "doughy" as without enough starch, the mashed potatoes are very sticky and crumbly.

Break the dough into ping pong sized balls, then smash them out flat.

I sprinkled some potato starch on the counter top and smashed the dough balls flat with the back of a plastic spatula, flipping and using my fingers until it was a very flat tortilla-like piece of dough.  I'll admit, this takes practice, and you mess up a few, but just re-roll it and try again, if I can do it, anyone can, lol.

Then, transfer the flat dough to a very hot frying pan...mine's ceramic.  Toast the dough, without oil, until it starts to swell and get brown.  Any heating surface will work.  These things will puff up just like Indian naan, if you've ever had...really nice texture, too. Here's a batch in progress:

Forming the dough

Toasting in a frying pan

Alternatively, you can make a much bigger batch by lining an oven rack with parchment paper and baking the rolled out dough at about 430 deg f for about 10 minutes, flipping after 5, and checking for doneness often. They can get hard and crunchy pretty fast...which is also not a bad deal!

Ready for the oven

Finished baking

Once the flatbread is made, top each one with a spoonful of pizza sauce (here's my favorite) and bake in a hot (425 deg F) oven for about 15 minutes.  They turned out perfect.  This is probably my new go-to pizza crust!  Made entirely of potatoes, so no worry about gluten or refined gluten-free flours.

Finished product:

To keep this "potato hack" approved, I only topped them with 1 spoonful of pizza sauce, I promise I picked the mushrooms off that third piece!  You could top these any way you like, and eat as many as you want (while potato hacking). Otherwise, the possibilities are endless...mix some caraway, garlic, or onion in the dough and top however you like. Or use the flatbreads for sandwich wraps.

What do you think?
Later!
Tim