3-ingredient purple potato pizza crust (vegan + gluten-free)


When it comes to the world of pizza, this one is a bit of a freak- a beautiful freak that tastes good. Why did I even go there? Laziness is the bottom line. I CBA to go food shopping, obviously resulting in a lack of food in my fridge a well as in my cupboards, even the freezer was starting to get naked!


I was stuck with not even the bare minimum which basically gave me a couple of purple potatoes (in season and cheap so purchased way too many) and the sort of stuff that’s in your kitchen cubbies for so long that you forget it’s there and most probably out of date, like coarse polenta. Even a hidden tube of tomato puree, which was a nice little surprise!



First thing that sprung to mind…nothing. Next move, browsing online to see what I could make with the stuff I had. Well, not surprisingly, everything I could make required many more ingredients so I couldn’t really do anything, so the internet was no help whatsoever- thanks for nothing google.


This meant I had to use my mind, independent of others sources, the internet, more ingredients, hence, I was simply working with my motivation under the influence of sheer hunger- not a good combination. I just stuck everything together (I mean what’s the worst that could happen) to compose a spontaneous dinner…the final result, was quite fortunately, a pizza.


So when in doubt, just mash everything together to make some sort of flattened thing, stick it in the oven and it’s likely to be edible, especially when it’s drenched in some sort of sauce. You never know, maybe you’ll create something that will remain a staple in your diet or your fridge forever. I know this pizza base will be in mine.


If you’re not fussed about the colour of the pizza, I’m sure any potato will work in this recipe.


Serving size:

Makes 3 large pizza bases


  • 200g Polenta
  • 6 small or 3 large purple potatoes mashed
  • Olive oil (plus extra for brushing)
  • Water (not sure if this counts as an ingredient)


  1. Mix together the potato, polenta and oil.
  2. Slowly add in the water and continue to mix until a dough results.
  3. Flatten it out (do not roll as the dough will break and stick to the rolling pin) straight on to a greased baking tray and bake for 25 minutes.

If you have a topping that requires baking or cooking, add it to the raw base and bake together as one. I had mine cold and topped it with hummus, pesto, pre-cooked veggies and nuts.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.