Garden Pizza with Potato Crust

pizza garden potato crust
I collaborated with Demi from the blog MadeWholeCo and did some brainstorming about how to make the Italien classic pizza, which we all know is starchy and not really healthy, in another way so that you can enjoy pizza even within a healthy diet. We both created different kinds of pizza crusts with various toppings and I need to say that I’m really proud of the outcome.

Some infos about Demi and MadeWholeCo

Demi is living in Sydney, is a teacher and has the same hobby as I have: cooking. And blogging, of course. Her blog has got the speaking subtitle “Make Nourishment Normal”, which points out on what kind of nutrition Demi is focusing. She isn’t only writing about how essential a healthy way of eating is on her blog, but also on her account on Instagram.
For our little project Demi created a buckwheat crust pizza. I think this sounds absolutely amazing, not only for those who need to leave out gluten of their diet. Have a look at her blog and find out yourself! Here’s the link to her recipe!

But now back to my recipe here: Why “garden pizza”? Well, potatoes and beetroots are ingredients I assoziate with the Middle European agriculture I’m living in. Also mushrooms and spring onions do come from here. Therefore, one could say that nearly every bit of this pizza could be out of granny’s vegetable garden!

Ingredients for 1 pizza:
For the potato crust:
3 potatoes (about 300g)
1/2 cup of wholemeal flour (about 80g)
2 tablespoons of olive oil
oregano
basil
salt

For the beetroot cream:
1/2 cup of sunflower seeds
4 cooked beetroots (about 270g)
2 garlic cloves
20 tablespoons of water
2 tablespoons of olive oil
chili flakes
oregano
salt

For the topping:
1 handful of chestnut mushrooms
1 spring onion
dried herbs (oregano, basil, thyme, rosemary, etc.)

pizza garden potato crust (3)
Method:
For the beetroot cream peel and cut garlic cloves and roast them in some oil. Then put sunflower seeds in a food processor and process until a flour forms.
Cut beetroots into pieces and add to the processor. Add water, olive oil and spices as well and mix until creamy. Add a little more water if necessary and season to taste again in the end.
For the crust cook potatoes until soft (about 30 minutes), peel them and mash with a potato masher. Then let the purée cool down.
Once potatoes are cooled, add flour, olive oil and herbs and knead a dough out of these ingredients.
Pre-heat the oven to 190°C upper- and lower heat.
Roll out the dough on a sheet of baking paper, place on a baking tray and bake in the oven for about 10 minutes.
Meanwhile wash and cut chestnut mushrooms and spring onions.
Once the crust is slightly tanned, take it out, spread with beetroot cream and top with veggies and herbs. Put the pizza back in the oven for about 15 more minutes.

Tip 1: For the crust you could also use leftover potatoes from the other day. Same for cooked beetroots.
Tip 2: There might probably be some beetroot cream left. Store in the fridge and use as a yummy spread.

Seasons: spring, summer, autumn, winter

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