Recipe: Gluten Free Pizza (made with mashed potato)

I know what you’re thinking. Mashed potato pizza? Sounds like something out of Bodger and Badger (for the younger readers, Bodger and Badger was a quirky children’s TV show which was based around a badger, his human companion and an obsession with mashed potatoes, mmm carbs)

But as a coeliac, potatoes are literally my staple food. I’ve always got to have a potato or two spare for those emergencies where I can chuck it together with some beans, chip them , or attempt to roast them. And though there are many ways of cooking a potato, not everyone is capable of pulling out a gorgeous roast potato from the oven.

Now, whenever I go to visit my parents, my dad always makes a  fantastic shepherds pie. And yes, my parents too have an enormous stash of spuds, meaning my dad has mounds of the mashed kind leftover. They usually get wasted, but I’ve found a genius way of using your leftover potatoes!

The potato pizza.

So, potato bread, and potato scones have been a thing for decades, and I was looking at making potato scones for a while. But what would I eat them with other than a fry up, which I never have time to make. So I thought, why not make that a base for a pizza!


I often get tagged in those food videos on Facebook that circulate, and most of the time it’s ‘low carb’ or ‘flourless’ recipes. One of my pet hates is the cauliflower pizza. And that’s for two reasons:

  1. If I want a pizza, it means I want all of the carbs. Not a cauliflower ‘low carb, low fat, paleo option’.
  2. If I was after a healthy pizza base anyway, I wouldn’t top it with stuff that was full of salt, and is ironically what they do in said videos.

So why not commit ‘carb’icide and try something different?

The Pizza Base Recipe


400g Large peeled maris piper potatoes

195g Gluten free self raising flour

1tsp Gluten free baking powder

1tsp Xanthan Gum

2tsp Mixed herbs

150ml Milk (or dairy free alternative)


  1. Preheat oven to 225°c / Gas 8 / 200°c Fan
  2. Chop the peeled potatoes and boil in lightly salted water for around 15 minutes, or until tender. Drain and leave to cool.
  3. Thoroughly mash potatoes until smooth and there are no lumps.
  4. Sift the power ingredients together in a bowl and mix.
  5. Add the mashed potatoes and herbs to the mixture.
  6. Slowly pour in the milk and mix until it forms a dough.
  7. Knead the dough on a lightly floured surface.
  8. Roll into either a 9″ pizza base, or shape into mini pizzas on a floured oven tray.
  9. Bake the base for around 15-20 minutes.
  10. Top the pizza with your choice of sauce, cheese or dairy free alternative, and other toppings of your choice (I chose chicken, tomatoes, jalapeños and spinach, as its what I used to have at dominos)
  11. Bake the pizza for 10 minutes, or until cheese goes golden brown.

So there it is. A great pizza for you to enjoy! I like this because I miss having a pizza that doesn’t crack or isn’t too dry or brittle, and if I’m having a rubbish day where I need comfort I can turn to this bad boy.
As always, thank you for taking the time to read the recipe, subscribe and follow me on instagram, twitter and Facebook @thecoeliacsloth.

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Georgina xx

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